La Cuisine - The Cook's Resource




          A yummy coconut sorbet perfect for warm weather!


          Adapted from Christophe Felder in Paris, this is a fabulous dessert recipe!

          The following technique is from Marcel Desaulnier’s "Desserts to Die For". We have found the process easy, we like the texture it produces, and no matter what ice cream recipe we have used, we have never had a failure. This is a basic (and very delicious) vanilla ice cream recipe, but the technique works for any recipe.

          Use the ice cream technique that Stephanie suggests in Cuisinette Recipes.  Use real  cream, not ultra pasteurized, and don’t substitute skim or low fat milk either.  If you are concerned about calories when you eat ice cream, just have a smaller portion.  A bit of Stephanie’s Hot Fudge sauce is quite nice with this  This particular marzipan is packed with so much flavor and texture that it is the only one we recommend for the ice cream.

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