The weather continues to be hot here in Richmond so we are offering another way to add cold fruit to your menu. This dairy-free sorbet is a light, refreshing way to make use of the fruits of summer here in the U.S.
For the best results, the recipe calls for fresh fruit, so be sure to plan for the time required to freeze the fruit. Pre-frozen fruit can be substituted if necessary.
In honor of Mother's Day on Sunday the 14th here in the States, we present an easy-to-make chocolate and mint confection that you can make as a special treat with five ingredients and minimal equipment. Other chocolate-friendly flavorings can be substituted for the mint, or it can be left out entirely.
Cassis sauce is excellent with sliced fresh peaches, ice cream or cake. While traditionally made with blackberries, it can also be made with olallieberries. When your customers ask, "What's an olallieberry?" tell them it's a hybrid cousin to both blackberries and raspberries.
Topics: Featured, Feature, Recipes, blackberry, dessert, sauce, creme de cassis, olallieberry, Culinary blenders
The Chocolate Elephant is dessert, coffee and after-dinner drink in one decadent indulgence.
Topics: Dessert drinks, Ice cream, Featured, Feature, Beverage, Monin, dessert, chocolate syrup, espresso
Even grownups like an indulgent ice cream treat every now and then.
This frozen cocktail combines the vanilla ice cream and chocolate wafer of the traditional ice cream sandwich with a little mint schnapps for a kick. Offer it to customers as a dessert drink or boozy milkshake.
Topics: Boozy Milkshakes, Featured, Feature, Frozen Drinks, Beverage, Recipes, chocolate, mint, schnapps, dessert, Blended drinks
Seeing too many customers wave "no thanks" to the death-by-chocolate cake on the dessert tray? It may be time to try something new, like this light and elegant lemon tart. Fresh-squeezed lemon juice is essential for this recipe.
