Homemade Apple Beignet Caramel Ice Cream
DessertFlans, Puddings & OtherFrançois de MélogueProvencal RecipesTaste: Food & Drink

Homemade Apple Beignet with Caramel Ice Cream Recipe

This recipe turns seasonal apples into the best doughnuts ever. No one (or at least no one I know) can resist a homemade apple beignet served with caramel ice cream. It’s slightly fussy to deep-fry the battered apples while your guests are there, but trust me they won’t mind at all.

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Absinthe Ice Cream
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Absinthe Ice Cream a Dessert So Good It Should be Outlawed

This recipe for Absinthe Ice Cream is an adaptation of one that she created for her blog with Drambuie. No churning required, freezer ice cream, well it’s almost a miracle.

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Pavlova Recipe
DessertFlans, Puddings & OtherMirabeau WinesProvencal RecipesTaste: Food & Drink

Pavlova Recipe with Rose, Lychee and Raspberry with Etoile Rosé

Sophie Bellard and her two sisters (Marie and Alice) are a culinary trio who have discovered the Mirabeau en Provence wine selection. Now, they are creating delicious desserts including this Pavlova recipe with rose, lychee and raspberry to pair with Mirabeau wines.

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Lemon-Lavender Hearts coeur a la creme
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Sweet, Creamy and Tangy Dessert Lemon-Lavender Hearts with Lemon Curd

The lavender season may be over for another year in Provence, but the locally-grown citrus will be available shortly. Perhaps these Lemon-Lavender Hearts (Coeur à la Crème au Citron et Lavande) are the perfect dessert to bridge the gap between seasons in the South of France. The combination of sweet lemon curd and cream cheese blended into a delicious finish to any meal.

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Peche Peach Melba Served
Cook'n with ClassDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Pêche Peach Melba with Raspberry Coulis a Recipe for Stone Fruit Season

The only problem with stone fruit (apricots, peaches, nectarines, and plums) is that they all appear in the markets around the same time of year. What to do with the bounty of produce?  Make dessert of course. Enjoy this easy recipe for Peach Melba – Pêche Melba with a raspberry coulis. This …

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Dessert Popsicles Rosé Grapefruit
DessertMirabeau WinesProvencal RecipesTaste: Food & Drink

BBQ Time Dessert Popsicles with Rosé, Grapefruit and Elderflower

Popsicles may seem like a treat for kids, but this version with Rosé, Grapefruit and Elderflower will keep the adults in your party happy. The best part about these popsicles (other than the rosé) is how easy they are to make. The recipe was created by Sophie Bellard, one of three sisters with complementary talents, which includes desserts.

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Verbena Ice Cream
Cook'n with ClassDessertFlans, Puddings & OtherTaste: Food & Drink

Lemony Sweet Verbena Ice Cream to Beat the Summer Heat

It’s not hard to make ice cream, and even easier with an ice cream maker. This version made with fresh verbena is a lovely tangy summer treat.

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Strawberry Tiramisu Dessert
DessertFlans, Puddings & OtherTaste: Food & DrinkViktorija Todorovska

Strawberry Tiramisu a Sweet, Delicious Dessert

Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!

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Red Currant Apricot Cake @LiveLoveProvence
Agathe ForestCakes & CookiesDessertTaste: Food & Drink

Apricot Cake a Delicious Reason to Celebrate Summer Fruit – Gâteau d’Abricots

Très vite fait, très vite mangé, ce gâteau est parfait pour tenir le rythme rapide de Juin. This apricot cake is quick to make and disappear even faster. This recipe is perfect for busy summer months when the stone fruit are ripest.

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White Chocolate Mousse Strawberry Sauce Dessert
David Scott AllenDessertProvencal RecipesTaste: Food & Drink

A Special Dessert White Chocolate Mousse with Strawberry Sauce

Bunny opened my eyes to books, art, travel and slightly exotic (for me, at the time) flavours. Sadly, I had to say goodbye to this beautiful friend in December as a tribute I created this sweet dessert an elegant White Chocolate Mousse in her honour.

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