Dessert

Course: 
  • 1 prebaked pie crust, at room temperature
  • 1¼ cups flaked coconut
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 4 eggs, separated
  • 2½ cups half and half
  • 3 tablespoons unsalted butter, softened
  • 1½ teaspoons vanilla extract
  • 1/4 cup confectioners' sugar

Coconut Cream Pie

 

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Course: 
For the Semifreddo 
  • 1 envelope unflavored gelatin
  • 1 cup milk
  • 1 vanilla bean
  • 1½ cups white chocolate
  • 1½ cups heavy cream
  • 3 Mayer or revular lemons, zested and juiced

For the Berries 

  • 1 cup sugar
  • zest of 1 lemon
  • 2 vanilla beans, split
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup strawberries

For the Lemon Cookies

  • 1½ cups powdered sugar, plus more for dusting
  • 1½ cups ground almonds
  • 1 teaspoon salt
  • 2 cups unsalted butter, softened
  • 2 eggs
  • Zest of 2 lemons
  • 3 cups all-purpose flour, sifted

For the Garnish

  • 6 small sprigs fresh mint
  • 1 handful shaved white chocolate

White Chocolate and Meyer Lemon Semifreddo

White Chocolate and Meyer Lemon Semifreddo with Vanilla-Poached Berries

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