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Bombe Glacée
A ''bombe glacée'', or simply a bombe, is a French ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ''ice cream bomb''. Escoffier gives over sixty recipes for ''bombes'' in ''Le Guide culinaire''.Auguste Escoffier, (1907), ''Le Guide culinaire''. The dessert appeared on restaurant menus as early as 1882. By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made with other frozen desserts, such as sherbet, sorbet, or mousse. Background This dessert originated in France during the 18th century. Among Agnes Blackwell Herrick's papers was a copy of the Paris Embassy's Dinner Party Record from 1921 to 1922. There were 16 different bombes in the collection of recipes, many with geographic names like Alhambra, Muscovite and Cleopatre. It was part of the menu for the wedding of Queen Elizabeth and Prince Philip. It was served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laura Bush
Laura Lane Welch Bush (née Welch; born November 4, 1946) is an American educator who was the first lady of the United States from 2001 to 2009 as the wife of George W. Bush, the 43rd president of the United States. Bush was previously the first lady of Texas from 1995 to 2000 when her husband was governor. Born in Midland, Texas, Bush graduated from Southern Methodist University in 1968 with a bachelor's degree in education, and took a job as a second grade teacher. After attaining her master's degree in library science at the University of Texas at Austin, she was employed as a librarian. In 1963, when the future first lady was 17, she ran a stop sign and struck another vehicle. The driver of that other car, a 17-year-old classmate named Michael Douglas, was killed. Bush met her future husband, George W. Bush, in 1977, and they were married later that year. The couple had twin daughters in 1981. Bush's political involvement began during her marriage. She campaigned with her ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description Chestnut trees are of moderate growth rate (for the Chinese chestnut tree) to fast-growing for American and European species. Their mature heights vary from the smallest species of chinkapins, often shrubby,''Chestnuts, Horse-Chestnuts, and Ohio Buckeyes'' . In Yard and Garden Brief, Horticulture department at University of Minnesota. to the giant of past American forests, '' C. dentata'' that could reach . Between these extremes ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nesselrode Pudding
The House of Nesselrode is an old German noble family originating in the Duchy of Berg. Over the centuries, the family expanded their possessions through marriage with the most powerful families of the region. As a former ruling family they belonged to the small circle of (ancient nobility). History The family was first recorded in September 1303 when its progenitor knight Heinrich genannt Flecke von Nesselrode was mentioned as feudal lord of Deutz Abbey. served as their first family seat. There were several branches of the family: Nesselrode-Reichenstein, Nesselrode-Ehreshoven, Nesselrode-Landscron, and Nesselrode-Hugenpoēt. They were sovereign Counts of the imperially immediate . Nesselrode-Reichenstein line The Reichenstein line were made Imperial barons in 1653 and Imperial Counts in 1702. In 1698, Baron Franz von Nesselrode-Reichenstein (1635–1707), from 1702 Imperial Count, who served as Imperial Chancellor in the Principality of Münster, bought the immediat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parfait
Parfait ( , , ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream. French parfait is usually served in thick, decorated slices on a plate. American parfait is typically served in tall glassware together with a long spoon known as a parfait spoon. The classical parfait glass is stemware, with a short stem and a tall slender bowl, often tapered towards the bottom, also used for serving milkshakes. In South Asia (particularly Bangladesh), parfaits are made in bowl containers, rather than tall glasses. History A recipe for "parfait au café", a coffee-flavoured ice cream dessert made using a "parfait-mould" (un moule à parfait), was included ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semifreddo
Semifreddo (; ) is a class of frozen desserts similar to ice cream. The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse or cake. Semifreddo was created during the 19th century, but did not gain popularity until the early 20th century. Parfait differs in that the Italian meringue is missing, which is replaced with . instead contains Italian meringue, semi-whipped cream and fruit purée. See also * List of Italian desserts and pastries * List of custard desserts This is a list of custard desserts, containing prepared desserts that use custard as a primary ingredient. The term custard encompasses a variety of culinary preparations based on a cooked mixture of milk or cream, and egg or egg yolk. Custard ... * Frozen custard References Italian desserts Frozen desserts Custard desserts {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spumoni
Spumoni (: spumone) is a molded gelato made with layers of different colors and flavors containing candied fruits and Nut (fruit), nuts, with the main three flavors being pistachio, cherry, and chocolate (or sometimes vanilla). Its origins date back to the end of the 19th century in the Italian city of Naples, Campania. Etymology comes from the Italian language, Italian word , meaning 'foam'. In Italy The Italian version of spumoni is often lightened with whipped cream. They are usually placed in molds especially made for spumoni, although other molds can be used. See also * List of Italian desserts and pastries * List of ice cream flavors * Spoom – a related dessert References {{Ice cream Flavors of ice cream ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flambé
Flambé (, , ; also spelled flambe) is a cooking procedure in which Ethanol, alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French language, French. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in making coq au vin and other dishes and sauces, using spirits before they are brought to the table. By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor. History Modern flambéing became popular in the 19th century. The English Christmas pudding was served flaming in Charles Dickens' 1843 novel, ''A Christmas Carol'': "the pudding... blazing in half of half-a-quarter of ignited brandy". The most common flambé dish appears to have been sweet omelette ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Alaska
Baked Alaska, also known as Bombe Alaska, ''omelette norvégienne, omelette surprise,'' or ''omelette sibérienne'' depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. After having been placed in the freezer, the entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream. Another common method of browning the meringue is to torch the dessert, sometimes even lighting it on fire for presentational purposes. Etymology The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City, to honor the acquisition by the United States of Alaska from the Russian Empire in March 1867. However, the restaurant's original recipe was called "Alaska Florida" (suggestin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspberry
The raspberry is the edible fruit of several plant species in the genus ''Rubus'' of the Rosaceae, rose family, most of which are in the subgenus ''Rubus#Modern classification, Idaeobatus''. The name also applies to these plants themselves. Raspberries are perennial with woody plant, woody stems. World production of raspberries in 2022 was 947,852 tonnes, led by Russia with 22% of the total. Raspberries are cultivated across northern Europe and North America and are consumed in various ways, including as whole fruit and in Fruit preserves, preserves, cakes, ice cream, and liqueurs. Description A raspberry is an aggregate fruit, developing from the numerous distinct carpels of a single flower. Each carpel then grows into individual drupelet, drupelets, which, taken together, form the body of a single raspberry fruit. As with blackberry, blackberries, each drupelet contains a seed. What distinguishes the raspberry from its blackberry relatives is whether or not the torus (rece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coulis
A coulis ( ) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key lime pie. Tomato coulis may be used to add flavor to other sauces or served on its own (either cold or hot). The term comes from Old French ''coleïs'', meaning flowing or running. The way of making coulis varies with the type of fruit or vegetable used: it is possible to simply mash raspberries and strawberries through a strainer with a spoon, while ripe pears and melons are usually pureed in a blender prior to straining; apples have to be cooked first. Depending on the consistency of the puree, either a chinois (for the softest purees), food mill, or drum sieve (for the hardest ones) can be used for straining. Reduction of coulis (t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
