Desserts (dessert to ingredient) Flashcards
white toast
honey
jam/compote
berries or grapes
CHEESE PLATE
chocolate
eggs
milk
cream
sugar
rice
fruit puree (no gelatin)
cayenne
cinnamon
ancho chile (in the ice cream).
Almonds are in the French macaroon which is on the top or can be left off.
CHOCOLATE VERRINE
cooked with sugar and arrowroot, cooled and folded into a pie crust made of flour, sugar, butter and salt, topped with egg wash
Served with a white chocolate ice cream made with heavy cream, milk, stabilizer and white chocolate and a pink peppercorn sauce made of sugar, strawberry and pink peppercorns
STRAWBERRY RHUBARB PIE
Choc. Flour, sugar, eggs, milk, cream, oranges. Dulce de leche ice cream, Burnt.orange sauce (Oranges, cream, eggs, sugar), Cardamom merengue sticks. (Whites, sugar, cardamom.)
ORANGE-CHOCOLATE CLAFLOUTIS
Ingredients for the crust: sugar, flour, eggs, salt, vanilla extract.
Filling: almond flour, eggs, sugar, butter
The pears are poached with white wine and cinnamon sticks.Poire Williams sauce is an Anglaise sauce without the vanilla extract.
ALMOND PEAR TART
Ingredients: peanuts, sugar, cream, milk, eggs, chocolate, cassis puree, huckleberry puree, lemon juice, topped with bananas
PEANUT BUTTER & JELLY
This is classic vanilla custard made from eggs (primarily yolks), cream, sugar and vanilla beans. This mix is baked in a ramekin until the eggs coagulate and the custard “sets.” At service, fine sugar is dusted on the top and caramelized (burnt) with a blowtorch. The result is cold smooth custard beneath a hot crisp sugar shell on top.
CREME BRULEE
Cream puff pastry is a classic dough/batter which when baked is hollow and crisp. Three warm puffs are sliced in half, filled with ice cream and served with dark chocolate sauce. The profiteroles will come with vanilla ice cream un- less otherwise specified. This dish is served with 3 pieces of profiterole. If a table would like a fourth piece, add on for an addition $4.00.
PROFITEROLES
The plate consists of four biscotti—two each of the follow- ing:
Orange Anise: Contains flour, sugar, salt, baking powder, anise seed, orange zest, butter, eggs, pernod and corn meal
Chocolate Almond: Contains melted chocolate, flour, co- coa powder, salt, baking powder, sugar, butter, eggs, whole and sliced almonds
BISCOTTI
This is a classic lemon curd tart. Cornmeal dough is made with cornmeal, flour, sugar, lemon zest, butter and eggs. This is baked and filled with an assertively sweet and sour lemon curd. Lemon curd is a custard of sorts, and it consists of lemon juice and grated peel, yolks, sugar and butter. The result, when warm, is like a lemon pudding. When cool, it’s an opaque, silky, golden lemon custard. The tart is cut into pie-shaped wedges, each garnished with homemade whipped cream and a strawberry.
CARAMELIZED LEMON TART
candied almonds
This dessert is named after Lynn’s son, Harry. Three scoops of ice cream with fudge sauce, toasted almonds (almonds, sugar, butter and corn syrup), and homemade whipped cream. The sundae will come with vanilla ice cream un-
less otherwise specified. The hot fudge is served in a small pitcher on the side so it stays hot until the guest pours it on at the table.
HARRY’S HOT FUDGE SUNDAE
It is a bowl of mixed berries consisting of blueberries, rasp- berries, strawberries and blackberries. It will be served plain unless whipped cream is requested. Yogurt or ice cream may be added for an additional charge.
FRESH FRUIT
Three scoops garnished with an almond tuile (CONTAINS NUTS). Single scoops may be ordered and will also be served with the tuile. The ice creams are homemade! Ice cream flavors used for other desserts and special desserts may be ordered, but are subject to availability. Always check with the Pastry Chef…
ICE CREAM
Two varieties daily (Sorbet 1/Sorbet 2 are listed left to right in ALPHABETICAL order on the chalkboard).
Three scoops garnished with an almond tuile (CONTAINS NUTS). Single scoops may be ordered and will also be served with the tuile. The sorbets are homemade.
SORBET
