Individual Strawberry Sour Cream Shortcakes
Jul 14, 2005
An almond-scented glaze adds shimmer to delicate, pretty, melt-in-your-mouth cookies. Decorating with silver drag? or candied cherries adds a festive touch.
Mark Filatow, executive chef and sommelier of Waterfront Wines in Kelowna, B.C., makes the most of local stone fruits and berries in this dessert, which he describes as “summer in a glass.” Filatow uses award-winning Okanagan Spirits Raspberry Liqueur for the sabayon, but says a raspberry fruit wine can work instead.
The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
You don't need an ice-cream machine to make this rich and creamy soother.
It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding -- fancied up, of course.
These delicious bites come together with a luscious ricotta cream.
