Pastry Chef Richard Warren, The Fort Garry Hotel Serve these single serving soufflés warm from the oven on a bed of fresh orange segments drizzled with orange caramel sauce. Top…
Pastry Chef Richard Warren, The Fort Garry Hotel Instead of vanilla, serve this tart and tangy rhubarb crisp with basil-infused white-chocolate ice cream. Ingredients Basil and White Chocolate Ice Cream…
Chef Alexander Svenne, Bistro 7 1/4 This gluten-free, dairy-free, vegan dessert achieves deep chocolate flavour with sensual, smooth consistency. Ingredients Pudding 3/4 cup sugar 6 Tbsp cocoa 3 Tbsp cornstarch…
Pastry Chef Richard Warren, The Fort Garry Hotel These deluxe double-chocolate cookies deliver intense cocoa flavour with hits of sweet coconut and toasted walnut. Ingredients 6 oz dark chocolate 1/4…
Chef Andy Arjoon, Billabong Bar & Bistro Popular pumpkin and dense dates are happily married in this rich pudding topped with sweet ‘n’ sassy rum sauce. Ingredients Pudding butter to…
Fall’s favourite pie filling finds a new home in chewy and sweet pistachio phyllo cups. Ingredients Tart Shells 1/4 cup butter 1/4 cup honey 1/2 cup brown sugar 1 Tbsp…
These herb laced cookies melt in the mouth and pair well with fruity sorbets or berries and cream. Ingredients 1/2 lb margarine 1/2 lb butter 1/2 cup sifted corn starch…
Baker/owner Ignazio Scaletta Goodies Bake Shop Ingredients 2 5/6 cups white sugar 5/8 cup fresh lemon juice 3/4 cup corn syrup 5 7/8 cups water Method Blend one cups sugar…
Baker Raul Mantel Eva's Gelato Ingredients 2 1/4 cups whole milk 3 1/4 cups whipping cream 2 egg yolks, lightly beaten 2 Tbsp corn syrup 1 cup sugar 1 1/2…
Baker Raul Mantel, Eva's Gelato Ingredients 1 1/2 cups whole milk 1 cup whipping cream 1/2 cup unsweetened cocoa 2 Tbsp corn syrup 1 1/2 Tbsp honey 3 egg yolks,…
Baker/owner Ignazio Scaletta, Goodies Bake Shop Ingredients 3 1/8 cups fresh raspberries 3 cups white sugar 5/8 cups corn syrup 5 1/6 cups water 1 tsp lemon juice Method Puree…
