Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.
One of Italy’s most popular gelati, or ice cream, the unadorned custard gelato is rich with cream and eggs. The purity of the gelato is utterly refreshing.
There’s a darn good reason why even sophisticates deign to chase burgers with milkshakes. It works. Just as the menu at any burger joint or diner will attest.
This is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.
These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
Tequila, lime juice, orange juice, and Cointreau. It’s not a margarita. It’s a sorbet. And it’s what for dessert.
This is a cool spin on the classic lemon pie. A sorbet-ice cream filling stands in for the usual custard and the whole pie gets popped in the freezer.
Fanciful and a touch froufrou, these islands of fluffy poached meringues practically float on a sea of cool custard that’s tinged with a tart black currant puree.
No regular bread pudding, this refined affair melds brioche and creme Anglaise to truly sophisticated, pinkie-in-the-air effect.
The gingery bite of the cookies is a delicious contrast to the caramel sweetness of the dulce de leche ice cream.
This lemony, aromatic sorbet with Asian overtones never fails to impress. The star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.
This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.
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