Recipes — dessert

Lemon Sherbet

Lemon Sherbet

serves 4 Ingredients1 cup whipping cream1 cup yogurt (plain)2/3 cup sugarjuice from 1 lemon, or a teaspoon of Santa Fe Olive Oil & Balsamic Company’s Meyer Lemon Olive Oila drop of yellow food coloring (if desired)1 1/2 teaspoons grated lemon peel PreparationIn a bowl combine whipping cream and sugar. Whip with mixer on high speed until cream is stiff. Fold in lemon juice, yogurt and lemon peel. Add coloring at this time if desired. Put in freezer Stir every 45 minutes until frozen (about 5 hours). This recipe originates from The Higher Taste cookbook

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Chocolate and Olive oil Mousse with Sea Salt

Chocolate and Olive oil Mousse with Sea Salt

Serves 6 Ingredients200g (7oz) plain chocolate, 70 per cent cocoa solids, broken into pieces80g (3oz) caster sugar5 large eggs, separated (you will use only three of the whites)125ml (4fl oz) extra-virgin olive oil (a fruity one, not a grassy one), plus extra to serve1½ tbsp brandysea-salt flakes, to serve PreparationBegin by melting the chocolate in bowl set over a pan of simmering water, stirring occasionally. (NOTE: The bottom of the bowl should not touch the water.) Leave to cool for a short time. Stir (1oz) of the sugar into the five egg yolks, and then gradually add this mixtuer to...

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Panna Cotta with Balsamic Strawberries

Panna Cotta with Balsamic Strawberries

Ingredients1/2 packet unflavored gelatin powder1 1/2 tablespoons cold water1 1/2 cups heavy cream, divided1 cup plain whole-milk yogurt1 teaspoon pure vanilla extract1/2 vanilla bean, split and seeds scraped1/3 cup sugar, plus 1 tablespoon4 cups sliced fresh strawberries 2 1/2 tablespoons balsamic vinegar1 tablespoon sugar1/4 teaspoon freshly ground black pepperFreshly grated lemon zest, for serving PreparationIn a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.In a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.Heat the...

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Balsamic-Caramel Sauce over Vanilla Ice Cream

Balsamic-Caramel Sauce over Vanilla Ice Cream

Ingredients1 cup heavy cream1 cup granulated sugar2 tablespoons water, plus more for brushing4 tablespoons balsamic vinegar1 lemon, juiced1/2 teaspoon salt1 1/2 quarts vanilla ice cream PreparationBring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm. In a large saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the...

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