Pink praline makes this simple and lovely tart filling special.
This dense and moist hazelnut cake is a traditional Italian sweet that’s ready in under an hour.
Making homemade sorbet is easy with frozen fruit puree made with ripe raspberries. Substitute any frozen fruit puree in this recipe.
An intense, dairy-free, dark chocolate flavour with an appealing salty crunch.
A real treat at the end of dinner, black garlic gives this ice cream notes of toffee and chocolate flavour.
This dark and bittersweet ice cream with crunchy cocoa nibs and flakes of sea salt is a chocolate lover’s dream.
Smooth, creamy with an intense vanilla flavour from real vanilla bean and vanilla powder
When cooked, knight rice has a chocolate-like flavour. Ultrasperse 3 thickens and gives the pudding a velvety texture.
Pink praline, a Lyonnaise specialty, is a beautiful addition to this lovely rich yeast bread.
Praline Rose as the French call it, has a long history, specifically in Lyon, France, where you will find its beautiful pink hue, studding everything from Brioche and financier to the classic tarte au praline rose.
A cold weather, crowd-pleasing dessert made with crisp apples sweetened with maple sugar and topped with a granola crumble. The fruity mango vinegar adds a citrus note and incredible flavour.
The taste of cherry harvest in a spectacular dessert. Can be made into one large or four individual galettes.