Dessert: Recipes from Le Champignon Sauvage

by David Everitt-Matthias, Heston Blumenthal (Foreword)

With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu.  Dessert is destined to become a classic of seasonal, innovative cooking.

Genres: Cooking

160 pages, Hardcover

First published March 3, 2009

Reviews

[Ofer Yakov · Rating 5 out of 5]

Fantastic book, innovative, very solid recipes.

[Rachel Nowakowski · Rating 5 out of 5]

Bloody hell! This book is amazing. If you want to create out of the world desserts then this is the book for you. My only gripe....I wanted a picture of each delicious and lovely morsel!