Rhubarb Panna Cotta
This creamy dessert’s gelatinous texture is similar to a firm custard and can be sliced to serve. Alternatively, decorative moulds can be used to create unique presentations. Note: The dessert…
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Prairie Berry Pot de Crème
Chef Ray Miller, York The Hotel The first note is rich and creamy, followed by a fresh berry burst. Delicate wisps of vanilla rise for an elegant finish. Ingredients 1…
Chocolate Bombe Pâté
Chef Michael Schafer, Sydney's At The Forks Chef Michael was inspired by a prairie sunset and created an edible version. Ingredients Pâté 227g milk chocolate chips 2 eggs 2 Tbsp…
Chocolate Roses
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre These sweet roses can be made in various sizes and can be used to garnish cakes, dessserts and…
Raspberry Cinnamon Roulade
Chef Karen Nielsen, La Vieille Gare A favourite at La Vieille Gare, this sweet made from local raspberries is a light way to finish the seafood meal. The Callebaut chocolate…
Personal Banana Cream Pies
Owner Tomas Sohlberg Stella's Bakery Cafe Assembling these creamy pies is almost as much fun as eating them! Ingredients Crust 2 1/2 cups flour 2 tsp sugar 1/2 tsp salt…
Raspberry Roulade
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre Cake flour is finer than all-purpose flour and helps to create a tender texture in baked goods. Chef…
Maple Whisky Sugar Tart
This is an adaptation of a traditional recipe using similar ingredients to those available at the time of the voyaguers. In our version, the whisky comes from Gimli where the…
Chocolate Terrine with Raspberry Coulis
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro This delicate pâté melts quickly. To preserve its velvety texture, serve within ten minutes of removing from freezer. The raspberry coulis provides…
Baba au Rhum
Chef/Owner Jérôme Boulanger, Le Croissant This is a potent pastry! Adjust the amount of rum according to your taste. The immediate punch of rum permeates the whole cake. Ingredients Babas 5 cups…
Cream Puffs
Chef Paul Vocadlo, Bistro Dansk This divine wonder tastes just as good as it looks, thanks to a refined balance of fresh and rich flavours, with dense and light textures.…