A walnut/hazelnut cream filled crepe topped with a berry coulis and macerated warm strawberries. Kind of a classic desert for the Price’s. Enjoyable. Not sure if I would go through all the effort to make it again. But I would still give it a favourable review.
Cheesecake is one of the few deserts that my girlfriend goes crazy for, so I decided to treat her to this recipe. The deserts of this book haven’t always been the greatest, however I believe this ranks as a first class cheesecake (from Philadelphia no less). I found that it was a little soft in the center. Not sure if that is how the recipe was constructed or if it was a flaw in the baking process of my oven. I might bake it for 2 hours instead of an hour and a half next time. But a great recipe no matter what.
I actually really enjoyed this dish. I wasn’t able to find any dried peaches, which is too bad because I think they would have been a great addition but it was still a great dish. Perhaps a nicer quality of cream to go on top would be nice, but I really don’t have any complaints.
Calling this a cake is a somewhat generous term. It’s really just an excuse to eat an obscene amount of whipped cream with strawberries and chocolate, held together by three layers of merengue. It is delicious though. Nothing strange or exotic about these flavour pairings, just a classic winner. Would I do it again? Why not. The only hiccup I had was that my merengue took longer to set than the recipe allotted for. Strange, because normally my oven runs hotter than the Prices. The result was that the merengue didn’t come cleanly off the wax paper and I ended up with three mangled layers for the cake.
This dessert is a rather cloying combination of vanilla ice cream, sweetened chestnut spread and chocolate sauce. A nice combination of flavours but somewhat of an overkill of sweetness.
Macerated fruit salad sandwiched between two layers of Genoise cake. Covered with custard and then covered in meringue and browned. This cake was a monster. Very rich, very decadent. Not necessarily to my taste, it came off a little too sweet and cloying. But still a fascinating dish.
I quite enjoyed this desert which is essentially vanilla ice cream, strawberries and crepes. The standout was the alcohol infused butter, however I feel as though the ice cream detracted those rich nuanced flavours of the flamed butter. The ice cream also made the crepes stiff and chewy. Still, a fine dessert.