DESSERTS

Turkish Delight

Turkish Delight

Turkish Delights create a whimsical winter centrepiece you can eat. Ingredients 4 cups white sugar 2 tsp lemon juice 4 1/2 cups water 1 1/4 cups cornstarch 1 tsp cream of tartar 1 1/2 Tbsp rosewater 1 cup powdered sugar Method 1. Line a 9×9″ pan with aluminum foil. Spray with non-stick cooking spray. 2. […]

Turtles Entremet

Turtles Entremet Pecans add just the right amount of crunch to the rich chocolate and salted caramel layers.   INGREDIENTS Caramel Mixture 2 Tbsp granulated sugar 2 Tbsp whipping cream Caramel Cake caramel mixture (above) 2 Tbsp butter (softened) 1 Tbsp golden yellow sugar 1 egg 2 Tbsp all-purpose flour 1 Tbsp almond meal 1 […]

Ube Ensaymada

Ube Ensaymada A pop of purple from Ube Halaya yam jam, with its delicately sweet and comforting flavour, sets this recipe apart from the traditional Filipino brioche recipes. INGREDIENTS Dough 1 cup milk 1/2 cup salted butter 1/2 cup white sugar 1 Tbsp vanilla extract 1 tsp salt 5 cups all purpose flour 1 package […]

Vanilla Bean Cheesecake

Chef Jason Sopel, Chaise Café A lighter cheesecake with bold vanilla flavours accented by sea salt. Ingredients Chocolate crust 2 cups oreo crumbs 3 Tbs butter, melted. Filling 12 oz. white chocolate, chopped 3, 8 oz packages of cream cheese 1 1/4 cup of sugar 1/4 tsp of salt 1/2 cup sour cream 2 tsp […]

Vanilla Macarons

Pastry Chef Phingky Fuentes Pinky’s Bakeshop Cookie shells are crisp on the outside with a chewy center Vanilla Macarons INGREDIENTS Macaron Shells 1 1/2 cups confectioners sugar 1 cup + 1 tsp almond flour 1 tsp vanilla bean 4 egg whites (aged for 3 days) 2 tbsp water 3/4 cup granulated sugar Chocolate Ganache 1 […]

Vanilla shortbread by Head Baker Karen Penner of The Market 520

Vanilla Shortbread

Baker/Owner Tom Janzen, Bread & Circuses Bakery The addition of vanilla bean seeds turns a traditional recipe into something extraordinary. The sandy, buttery crunch is accented with subtle hits of mellow vanilla. Ingredients 1 cup butter 1/4 cup granulated sugar 1 vanilla bean 2 cups flour 3/4 cup icing sugar 1/4 cup cornstarch 1/4 tsp […]

Vegan Donuts

  Vegan Doughnuts Chef/Owner Amanda Kinden Oh Doughnuts These light and fluffy doughnuts prove diet restrictions don’t sacrifice indulgence. Visit ciaowinnipeg.com for topping recipes. INGREDIENTS 1 1/4 cup warm water 1 1/2 Tbsp active dry yeast 4 1/8 cup flour (plus extra for kneading) 2 flax eggs (combine 2 Tbsp ground flax seed and 5 […]

Vinaterta

Vinaterta

This easy version of the traditional Icelandic torte cheats by using plum butter, (available in the preserves section of the supermarket) but doesn’t scrimp on flavour. Ingredients Cake 1 cup butter 1 1/2 cup sugar 2 eggs 1/4 cup whipping cream 4 cups flour 2 tsp baking powder 1/2 tsp almond extract 1/2 tsp vanilla […]

Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream by Pastry Chef Richard Warren of The Fort Garry Hotel

Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream

Pastry Chef Richard Warren, The Fort Garry Hotel Instead of vanilla, serve this tart and tangy rhubarb crisp with basil-infused white-chocolate ice cream. Ingredients Basil and White Chocolate Ice Cream 2 cups milk 2 cups heavy cream 30g fresh basil leaves 1 cup sugar 10 egg yolks 200g white chocolate, chopped Rhubarb Filling 700g fresh […]

Water cone

Water Cone – Watermelon with aged balsamic vinegar

Cool, icy refreshment with sweetness of balsamic heightening the fresh watermelon flavour. This cool summer fruit is uniquely similar in consistency to a snow cone, especially when served cold. Aged balsamic vinegar lends sophistication for an adult-friendly treat. Ingredients ­1/2 seedless watermelon, cooled 12  drops aged balsamic vinegar (the older the better) Method 1.  In 8˝ […]

Watermell-o

Watermell-o

Serve an optical illusion with this wiggly wobbly recipe Ingredients 10 limes 1 package (3 oz) red Jell-o 1 cup boiling water 2 Tbsp black sesame seeds Method 1. Slice the limes in half lengthwise. 2. Scoop out pulp with spoon all the way to the pith, do not break rind. 3. Place lime halves […]

Whipped Basil Shortbread

Whipped Basil Shortbread

Dazzle with Basil – Whipped Basil Shortbread These herb laced cookies melt in the mouth and pair well with fruity sorbets or berries and cream.

White and Dark Chocolate Cone Mosaic filled with Sour Cherry-white Chocolate Parfait by Chef Dave Bergmann of Bergmann's On Lombard

White and Dark Chocolate Cone Mosaic filled with Sour Cherry-white Chocolate Parfait

Chef Dave Bergmann, Bergmann’s On Lombard The chocolate mosaic cones are made with parchment paper molds and can be made days in advance. Ingredients Parfait 6 oz white chocolate 1/2 cup cream cheese, softened 2 tsp sugar 1 tsp lime juice 1 cup whipping cream 1/2 cup sour cherries Chocolate cone 4 oz semi-sweet chocolate, […]

White Chocolate Berry Cream Puffs by Pastry Chef Sumi Saito by Prairie Ink Cafe

White Chocolate Berry Cream Puffs

Pastry Chef Sumi Saito, Prairie Ink Cafe Just in time for spring, these light and airy cream puffs are smooth in texture and delicately flavoured. If you want to make them in advance, keep the pastries, uncut, in an air-tight container and the berry cream in the fridge. Then assemble just before serving. Ingredients Choux […]

White Chocolate Cheesecake Crepe

Owners Phil Salazar and Candy Lam Kawaii Crepe White Chocolate Cheesecake Crepe This sweet-tart filling gets nutty crunch from a deconstructed macaroon garnish. INGREDIENTS Crepe 1 cup flour 2/3 cup cold milk 2/3 cup cold water 3 large eggs 1/4 tsp salt 3 Tbsp melted butter METHOD 1. Blend or whisk together all ingredients until […]

White Chocolate Cremeux with Miso Ganache, Sesame Brittle, and Green Tea Sorbet

Chef Kristen Chemerika-Lew Chew Contrasting textures and temperatures make this an exciting last course. Ingredients Cremeux 1/2 cup white sugar 5 large egg yolks 2 tsp kosher salt 1 1/2 cup 3% milk 1 1/2 cup 35% cream 16 oz white chocolate, chopped Miso Ganache 1 Tbsp non-GMO miso paste 6 oz white chocolate, chopped […]

White Chocolate Mousse by Chef Lorna Murdoch of fusion grill

White Chocolate Mousse

Chef Lorna Murdoch, fusion grill Chef Lorna serves this dessert in single servings, however this recipe is for a whole cake. Raspberries are used, but try it with your favourite berries. An unexpectedly rich chocolate flavour from this white dessert strikes a dramatic first chord. It subsides slowly, as the berries ride the wave with […]

White Chocolate Pistachio Gift Boxes Pastry by Chef Wally Hewak of Goodies Bake Shop

White Chocolate Pistachio Gift Boxes

Pastry Chef Wally Hewak, Goodies Bake Shop For this recipe, Chef Wally uses wooden skewers to dip the frozen cakes into the melted white chocolate Ingredients Pistachio Sponge 2/3 cup blanched, ground almonds 1/2 cup icing sugar 3 Tbsp flour 7 egg yolks 11 egg whites 3 Tbsp granulated sugar 3 Tbsp melted butter 1/2 […]

White Chocolate Raspberry Cheesecake

Owner Antigone Bekios, Maxime Restaurant Ingredients Crust 1 cup slivered almonds 2 cups graham cracker crumbs 1/4 cup unsalted butter, melted Filling 8 oz fine quality white chocolate 32 oz cream cheese, softened 1/2 cup plus 2 Tbsp sugar 4 whole large eggs 2 large egg yolks 2 Tbsp all-purpose flour 1 tsp vanilla 2 […]

White Chocolate Tart

Owner/Baker Nathalie Gautier L’epi de Ble White chocolate ganache is whipped until light as air and used to top this dreamy treat. Nathalie imports gold glitter glaze to fill the raspberries for a luxurious look. INGREDIENTS Almond Crust 2 cups flour 2/3 cup salted butter 3/4 cup and 1 Tbsp icing sugar 1/3 cup almond […]