1Put the cream to a bowl and whip it until it’s stiff. Then add curd, sugar and vanilla-sugar to the cream and mix it properly. Crash the biscuits to small pieces. If you use strawberries from the freezer (like we did in this time of the year) melt them in a pan and let them cool down. Build layers of the strawberries, cream-curd mix and biscuits in a nice glass in any order you like the best :). Safe some of the strawberries for the top.
Oakland is home to some amazing frozen desserts. We visit the new Scream Sorbet shop, where Nathan Kurz shows us the secret of the company's insanely creamy dairy-free desserts, and Nieves Cinco de Mayo, a shop introduced to us by John Birdsall from SFoodie, where Luis Abundis makes traditional Mexican-style hand-cranked ice cream.
Nieves Cinco de Mayo 3340 E. 12th Street, Oakland 510-533-6296
Mindy Segal's Go-To Dessert
This episode of My Go-To Dish features Mindy Segal, owner of Mindy's HotChocolate Restaurant and Dessert Bar in Chicago. Segal has some serious flair when it comes to nontraditional desserts; here, her farmers' market haul goes toward a rhubarb-strawberry consommé. To make her go-to dish your own, see the recipe.
Dessert Wines Are Not Just for Dessert
It's an oenological bombshell.
A Dessert Cocktail That’ll Wow Your Guests
CHOW.com's Suzy Brannon explains how she came up with her fizzy concoction of Prosecco and sorbet, and then shows how to prepare it just right!