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L'Auberge de l'Ill: All chocolate dessert

L'Auberge de l'Ill: All chocolate dessert

Dessert? It's an Illusion ....What appear to be cracked eggs are something better, or at least sweeter -- scoops of mango sorbet in chocolate shells. How-To....Use a sharp paring knife to split hollow chocolate eggs, available at specialty-food stores, in half, using the seam as a guide. Use a melon baller to scoop sorbet into each shell. Serve immediately, or freeze up to 2 hours.   Source Martha Stewart Living, March 2008

Dessert? It's an Illusion ....What appear to be cracked eggs are something better, or at least sweeter -- scoops of mango sorbet in chocolate shells. How-To....Use a sharp paring knife to split hollow chocolate eggs, available at specialty-food stores, in half, using the seam as a guide. Use a melon baller to scoop sorbet into each shell. Serve immediately, or freeze up to 2 hours. Source Martha Stewart Living, March 2008

One of the best places to get an impression of “old Paris” is rue Montorgueil, Paris’s oldest market street.

One of the best places to get an impression of “old Paris” is rue Montorgueil, Paris’s oldest market street.

Le Gavroche: Dessert

Le Gavroche: Dessert

A glass of wine on its own is delicious enough, but incorporating wine into a sinful, indulgent dessert? That’s heaven in a glass (or a bowl, or on a stick). We hope you arrived thirsty, because ...

A glass of wine on its own is delicious enough, but incorporating wine into a sinful, indulgent dessert? That’s heaven in a glass (or a bowl, or on a stick). We hope you arrived thirsty, because ...

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