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Granitas and sorbets
Granitas and sorbets
 
Categories:
Granitas and sorbets Ice cream Sorbets and sherbets Granitas Frozen desserts Parfaits
Granitas and sorbets
Frozen Island
Frozen Tiramisu
Raw Strawberry Beet Cups
Spice Route Frozen Nougat
Vanilla Ice Cream with Cold Cherry Soup
Whipped Baker's Cheese with Raspberries, Raspberry Sorbet and Crumbled Macaroons
Ice cream
Almond Milk and Yogurt Ice Cream
Gualtiero Marchesi, L'Albereta, Italie
Banan ice cream
Black Currant Ice cream
Caramel Ice Cream with Four-Spice Gratinéed Banana and Pineapple
Chicory ice cream
Chocolate Ice Cream
Chocolate Ice Cream with Anise-Scented Orange Carpaccio
Cinnamon Kirsch Ice Cream
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Coconut Ice Cream
Frosted Pearl Frozen Delight
Frozen Noilly Prat Parfait with Chocolate Olives
Frozen Wild Blueberry Pops
Green Pea Ice Cream
Guy Martin, Restaurant Le Grand Véfour, Paris
Honey Walnut Ice Cream Sandwiches
Iced Vacherin with Roasted Provençal Peaches and Berries
Kiwi Ice Cream
Licorice Ice Cream in a Gingerbread Cone
Mandarin Ice Cream with a Dilled Fruit Salpicon
Alain Labrie, La table du chef, Sherbrooke, Québec
Matcha Avocado Nice Cream
Mint ice cream with bitter chocolate mousse
Juan Antonio Perez Pozo (Toño Perez)
Mocha Tortoni Mousse
Olive Oil Ice Cream with Figs Poached in Wine and Spices
Jacques Chibois, La Bastide Saint-Antoine, France
Pistachio ice cream
Strawberry Raspberry Freshness
Tonka Bean Ice Cream with “Clafoutis“ Cookie and Salted Butter Caramel
Hélène Darroze, Restaurant Hélène Darroze, Paris
Toulouse Violet Ice Cream and Madeleines
Touron ice cream (ice cream made with two nougats) with chocolate sauce
Vanilla ice cream
Vanilla Ice Cream with Quick Cinnamon Crumble
Yogurt
Alain Labrie, La table du chef, Sherbrooke, Québec
Sorbets and sherbets
Avocado and Lime Sorbet
Basil Sorbet served with a Basil Tuile and Berry Coulis
Alain Labrie, La table du chef, Sherbrooke, Québec
Blueberry Sorbet with Lemon and Tarragon Jus
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Coconut and Rose Sorbet with Lychees
Ginger Peach Sorbet
Grapefruit Sorbet with Vanilla-Flavored Yogurt (108.32 calories per serving)
Giovanni D'Amato, Ristorante Il Rigoletto, Italie
Green Apple Granita
Michel Bruneau - Restaurant La Bourride
Lime and mint sorbet
Lime and Tequila Sorbet
Mango Sorbet with Ginger-Scented Dried Fruit and Pear Tartar
Menetou Red Wine Sorbet
Mirabelle Plum Sorbet
Orange Sorbet
Passionfruit Cassata (Cassata de maracuja)
Toasted almond sherbet with raspberries
Verbena Sorbet
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Watermelon Berry Popsicles
Watermelon Strawberry Shake and pop
Granitas
Granny Smith Apples with Granita
Michel Troisgros, Maison Troisgros, France
Pomelo or Red Grapefruit Granita
Ruby Grapefruit Granita
Tomato Gazpacho Granita with Shellfish Tartar and Herbs
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Tomato Granité with Blue Cheese
White Peach Granita with Tuiles and Lemon Grass Infusion
Frozen desserts
Frozen blackcurrant yogurt
Frozen nougat with melon and lemongrass and spiced fruit confit
Iced Christmas Stollen with Chocolate Ginger Sauce and Warm Dried Fruit Purée
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Parfaits
Frozen Pistachio Parfait, Candied Pineapple Sorbet and Coconut Tapioca
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Wild Blueberry and Mascarpone Parfait
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