Ice Creams & Sorbets
Utterly Delectable Iced Delights for All-Year-Round Indulgence
Nonfiction, Food & Drink, Baking & Desserts, Desserts
| Author: | Valerie Ferguson | ISBN: | 9781781140666 |
| Publisher: | Anness Publishing Limited | Publication: | April 5, 2013 |
| Imprint: | Lorenz Books | Language: | English |
| Author: | Valerie Ferguson |
| ISBN: | 9781781140666 |
| Publisher: | Anness Publishing Limited |
| Publication: | April 5, 2013 |
| Imprint: | Lorenz Books |
| Language: | English |
Ice creams and sorbets are the ultimate versatile sweet treat and this wonderful collection presents 30 fabulous recipes from low-fat fruity treats to rich iced desserts. Whether you wish to capture the freshness of summer fruits or feast on chocolate and nuts, the ideal recipe is in this book. Enjoy classics such as Fresh Strawberry Ice Cream, Mint Ice Cream, and Lime Sorbet, as well as impressive modern desserts such as Coffee & Chocolate Bombe, Iced Oranges, and Amaretto Ice Cream in Brandy Snap Baskets. Useful step-by-step techniques are included, such as whisking egg whites, preparing nuts and making chocolate curls. There is also a wonderful picture of each finished dish making it easy to achieve success. This book is part of the Cooks Kitchen Series, and has been written by a professional chef and all the recipes have been properly tested in our chefs own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.
Ice creams and sorbets are the ultimate versatile sweet treat and this wonderful collection presents 30 fabulous recipes from low-fat fruity treats to rich iced desserts. Whether you wish to capture the freshness of summer fruits or feast on chocolate and nuts, the ideal recipe is in this book. Enjoy classics such as Fresh Strawberry Ice Cream, Mint Ice Cream, and Lime Sorbet, as well as impressive modern desserts such as Coffee & Chocolate Bombe, Iced Oranges, and Amaretto Ice Cream in Brandy Snap Baskets. Useful step-by-step techniques are included, such as whisking egg whites, preparing nuts and making chocolate curls. There is also a wonderful picture of each finished dish making it easy to achieve success. This book is part of the Cooks Kitchen Series, and has been written by a professional chef and all the recipes have been properly tested in our chefs own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.
