Desserts

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

COMING AS THEY DO at the end of a meal, desserts have the ability to turn an otherwise ordinary dinner into a memorable one; yet if mischosen, they can ruin the memory of a splendid one. Follow an elegant meal with an elegant dessert, such as Chocolate Marquise, but a rich meal with a light dessert, such as Pear Sorbet.

Although I have in many cases reduced the amount of sugar, butter, and cream used in updating the classic desserts, I also make a point of serving my guests small portions.
Many of the desserts in this chapter can be made partially or totally in advance. By following the advance preparation suggestions, you can make entertaining easy.