Category: Dessert

Directions

Set a double boiler on the stovetop. Add about 1 inch of water to the lower section and turn the heat on medium. Add egg yolks and sugar to the top of the double boiler. Vigorously whisk the mixture for about 10 minutes until it becomes smooth, thick and lighter in color. Remove from heat and let cool.

In a large bowl, whip heavy cream until peaks are just about to form. Add confectioner sugar, vanilla and half of the Kahlua and continuing mixing until stiff peaks form.

Add mascarpone cheese to the egg yolk and sugar mixture. Mix until well incorporated and mixture becomes smooth.

Carefully, fold the whipped cream into the mascarpone mixture with a spatula. Continue to fold until the mixture is well combined.

Mix remaining Kahlua with the espresso. Working in small batches, dunk the Ladyfingers into the espresso mixture. Remove them immediately, do not let them soak. Arrange the Ladyfingers in a single layer, in the bottom of a 9×13 baking dish.

Spread half of the macroscope cream over the Ladyfingers in the dish and sprinkle with coco and grated chocolate. Then repeat with a second layer of Ladyfingers and a second layer of mascarpone cream Top with cocoa and grated chocolate. Place the tiramisu in the refrigerator for at least 4 hours prior to serving.

Directions

Preheat oven 375°

Line an 9-inch pie dish with the rolled-out pastry and trim it even with the pie dish and save any extra trimmings.

In a large mixing bowl combine the pumpkin purée with remaining ingredients in a mixing bowl until well blended. Pour into the prepared pastry and bake for 60 – 75 minutes. Let cool before serving.

Directions

Put 2 cups of milk, cream and vanilla into a heavy-bottomed medium saucepan over medium heat until bubbles appear around the edge of the saucepan and mixture is about to boil. Stir frequently and do not let it come to a boil.

Meanwhile, put remaining milk, sugar and cornstarch into a small bowl and stir until well combined. Remove saucepan from heat and stir in milk and sugar mixture. Return to heat and cook, stirring frequently, until sugar dissolves and mixture thickens slightly, 8-10 minutes. Remove from heat.

Put egg yolk into a small bowl and whisk until slightly thickened. Pour 1 cup of the hot milk mixture into the yolk, whisking constantly then gradually add mixture back into the hot milk mixture in the saucepan. Add Nutella and stir until well combined. Set aside and let cool, stirring often. Cover with plastic wrap and refrigerate overnight.

Stir and churned at lowest setting in an ice cream maker.

Directions

Preheat oven to 350°

Process graham crackers and brown sugar in a food processor until finely ground. Slowly pour in butter and pulse until well combined.

Lightly butter a 9” springform pan and gently press the graham cracker crumbs into the bottom of the pan.

Place the pan in a large roasting pan and bake the crust at 350° for 10 minutes. Remove from the oven and let cool.

In an electric mixer, mix cream cheese until smooth and creamy, about 5 minutes. Add the granulated sugar and brown sugar, mix for an additional 5 minutes. Add salt, vanilla, eggs, sour cream and heavy cream to the cream cheese. Mix until well incorporated.

Boil 4 cups of water over high heat. Meanwhile, wrap the bottom of the springform pan with heavy duty foil a couple of times. Be sure that your pan is completely sealed so that water cannot penetrate.

Pour the cream cheese filling into the springform pan over the crust.

Place into roasting pan and carefully pour boiling water into the roasting pan.

Bake at 325° for 1 ½ hours.

Turn off heat to oven and open oven door. Let the cheesecake gently cook in oven for 1 hour. Cover and chill in refrigerator for a minimum of 3 hours or overnight to fully set before slicing.

Directions

Put 1 ½ cups of milk, cream and vanilla into a heavy-bottomed medium saucepan over medium heat until bubbles appear around the edge of the saucepan and mixture is about to boil. Stir frequently and do not let it come to a boil.

Meanwhile, put remaining milk, sugar, vanilla bean and cornstarch into a small bowl and stir until well combined. Remove saucepan from heat and stir in milk and sugar mixture. Return to heat and cook, stirring frequently, until sugar dissolves and mixture thickens slightly, 8-10 minutes. Remove from heat.

Put egg yolk into a small bowl and whisk until slightly thickened. Pour 1 cup of the hot milk mixture into the yolk, whisking constantly then gradually add mixture back into the hot milk mixture in the saucepan. Stir until well combined. Set aside and let cool, stirring often. Cover with plastic wrap and refrigerate overnight.

Stir and churned at lowest setting in an ice cream maker.

Directions

Put 1 cup of milk, espresso, cream and vanilla into a heavy-bottomed medium saucepan over medium heat until bubbles appear around the edge of the saucepan and mixture is about to boil. Stir frequently and do not let it come to a boil.

Meanwhile, put remaining milk, sugar, coffee grounds and cornstarch into a small bowl and stir until well combined. Remove saucepan from heat and stir in milk and sugar mixture. Return to heat and cook, stirring frequently, until sugar dissolves and mixture thickens slightly, 8-10 minutes. Remove from heat.

Put egg yolk into a small bowl and whisk until slightly thickened. Pour 1 cup of the hot milk mixture into the yolk, whisking constantly then gradually add mixture back into the hot milk mixture in the saucepan. Stir until well combined. Set aside and let cool, stirring often. Cover with plastic wrap and refrigerate overnight.

Stir and churned at lowest setting in an ice cream maker.

Directions

Put 1 cup of milk, coconut milk, cream and vanilla into a heavy-bottomed medium saucepan over medium heat until bubbles appear around the edge of the saucepan and mixture is about to boil. Stir frequently and do not let it come to a boil.

Meanwhile, put remaining milk, sugar and cornstarch into a small bowl and stir until well combined. Remove saucepan from heat and stir in milk and sugar mixture. Return to heat and cook, stirring frequently, until sugar dissolves and mixture thickens slightly, 8-10 minutes. Remove from heat.

Put egg yolk into a small bowl and whisk until slightly thickened. Pour 1 cup of the hot milk mixture into the yolk, whisking constantly then gradually add mixture back into the hot milk mixture in the saucepan. Stir until well combined. Set aside and let cool, stirring often. Cover with plastic wrap and refrigerate overnight.

Stir in shredded coconut and process in an ice cream maker.