This is a good basic Bavarian Cream recipe; just change the flavorings and accompanying sauce. It’s not a hard recipe, but it requires a few different bowls and pots — read it carefully in advance so you’ll have everything you need at hand.
This has a few steps and needs to be done several hours in advance, but it’s not particularly difficult and produces a flawless classic. Chocolate mousse may not be new or trendy, but it’s unfailingly popular for a reason – it’s just good.
This is my favorite dessert, hands down. It’s just luscious. The crepes and the butter can be prepared well in advance. Add drama to dinner by doing the fiery final steps table-side in a chafing dish or electric skillet. Halve the recipe to serve 2-3 people.
This is nearly a perfect dessert for entertaining — easy, finished well in advance, elegant, and not too heavy. It does rely on some specialty products, although these can be had at most good grocery stores.
Via Restaurant 209 1/2 in Washington DC in the 1980s.
This may be my favorite dessert. If you can find some decent strawberries, it will taste like the sweetness of summer itself. And while it requires some forethought (and 5 hours of chilling time), it’s very simple – it doesn’t even require any actual cooking, other than melting a bit of gelatin over some hot water.
An unusual and sophisticated variation on a classic.
Bright and airy, this is a perfect dessert to conclude a rich meal.
A deliciously subtle version of an old classic.
A pretty and delicious variation on a favorite classic dessert.