Desserts
Tested, loved, and easy to make your own
Berry Ice CreamBy Katy Hume & Sur La Table
Yogurt Panna Cotta with Honey and BlackberriesBy Tested and perfected in the Sur la Table kitchen
Salt-frozen Parmesan Ice Cream with Tomato Marmalade and Basil GremolataBy Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks
White Chocolate–lime Creme CaramelBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Molten Brownie CupsBy Lenox Bakery
Apricot-cherry Almond CobblerBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Fresh Blackberry Ice CreamBy Recipe developed for Sur La Table’s Cooking Classes
Grilled Pears with Cinnamon CreamBy Recipe developed for Sur La Table’s Cooking Classes