Turkish Delight
Turkish Delights create a whimsical winter centrepiece you can eat.
Category: Desserts
Milk Chocolate Caramel Truffles
Pastry Chef Richard Warren, The Fort Garry Hotel These two-bite
Poached Pear with Gianduja Sabayon, Hazelnut Praline and Langues de Chat
Pastry Chef Richard Warren, The Fort Garry Hotel With fruit,
Chocolate Soufflé Cakes with Dark Chocolate Sorbet and Orange Caramel Sauce
Pastry Chef Richard Warren, The Fort Garry Hotel Serve these
Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream
Pastry Chef Richard Warren, The Fort Garry Hotel Instead of
Chocolate Coconut Pudding with Lime Syrup
Chef Alexander Svenne, Bistro 7 1/4 This gluten-free, dairy-free, vegan
Glen’s Chocolate Walnut Cookies
Pastry Chef Richard Warren, The Fort Garry Hotel These deluxe
Pumpkin and Date Pudding With Bundaberg Rum Poached Pears
Chef Andy Arjoon, Billabong Bar & Bistro Popular pumpkin and
Pumpkin Pistachio Tarts
Fall’s favourite pie filling finds a new home in chewy
Lemon Gelati
Baker/owner Ignazio Scaletta, Goodies Bake Shop Ingredients 2 5/6 cups
Cookies and Cream Gelati
Baker Raul Mantel, Eva’s Gelato Ingredients 2 1/4 cups whole
Chocolate de la Casa Gelati
Baker Raul Mantel, Eva’s Gelato Ingredients 1 1/2 cups whole
Raspberry Gelati
Baker/owner Ignazio Scaletta, Goodies Bake Shop Ingredients 3 1/8 cups
Watermell-o
Serve an optical illusion with this wiggly wobbly recipe Ingredients
Maple Sugar Pie
Chef Neil Higginson, Fort Gibraltar This classic dessert is a
Red Velvet Cupcakes
Baker/owner Chris Atkinson, Lilac Bakery Ingredients Red Velvet Cupcakes 1
Chocolate Peanut Butter Cupcakes
Baker/owner Chris Atkinson, Lilac Bakery Ingredients Chocolate Cupcakes 2 cups
S’mores Cupcakes
Baker/owner Derrick Godfrey, The Cupcake Corner Ingredients Marshmallow Cupcakes 2
Chocolate Coconut Raspberry Cupcakes
Baker/owner Derrick Godfrey, The Cupcake Corner Ingredients Chocolate Cupcakes 1
Pistachio-crusted Lime Ricotta Tart with Lime Curd
Chef Todd Bjornson, Bombolini Rich ricotta marries well with tart
Caramel Crêpes
Chef Michael Day, Hermanos Creamy and decadent dulce de leche
Fleur de Sel Caramels
A dash of sea salt heightens the buttery, burnt sugar
Chocolate Banana Walnut Cake
Chef Peter Long, Maxime’s Chocolate and caramelized bananas play off
Red Velvet Cake with Cream Cheese Icing
Chefs Doug Krahn and Betty Lai, Chocolate Zen Nothing says
Sugar Cookie Mittens
Chefs Doug Krahn and Betty Lai, Chocolate Zen The classic
Chocolate Poinsettias
Chefs Doug Krahn and Betty Lai, Chocolate Zen “Budding” decorators
Gum Paste Bow
Chefs Doug Krahn and Betty Lai, Chocolate Zen Soft and
Pink Grapefruit Meringue Tarts
An abundance of citrus fruits in the market at this
Sticky Toffee Pudding
Owner Dave Schultz, Saucer’s Café This dessert equals love at
Pineapple and White Chocolate Mousse Parfaits
Warm, spicy bites of syrupy pineapple are complemented by silky