List of recipes using Sugar syrup: 20 recipes (gluten free)

4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21^th 2011223 K4.2 40 min.

Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
October 13^th 2010248 K4.9 25 min.

Blackcurrant, vanilla and lime verrine

Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
September 12^th 2010189 K4.9 1 hour 9 min.

Chocolate cream with a crunch, irish coffee mousse

This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11^th 2011254 K 15 60 min.

Fruit salad

To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
April 20^th 2020380 K4.1 1 hour 15 min.

Jamaican cup

A delicious combination of flavours: coffee with rum, the first in a cream, the second in a sabayon, with the added crunch of a few toasted almonds.
June 29^th 202217 K 50 min.

Melon with port sorbet

This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.
October 6^th 2013101 K4.9 50 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018328 K4 2 hours 30 min.

Peach and blackcurrant coupe

A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
September 7^th 201456 K3.8 55 min.

Peach and mint salad

Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
September 7^th 2012308 K 24 20 min.

Pear sorbet

For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21^th 2011328 K4 55 min.

Raspberry sorbet

To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
July 5^th 201744 K4.6 2 hours 20 min.

Salad of vine peaches and apricots with verbena

A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.
September 1^st 20245,004 30 min.

Strawberry and kiwi fruit salad

This is a simple recipe, but quite delicious. The flavours and colours of strawberries and kiwis combine to create a refreshing and colourful summer fruit salad.
July 22^th 202036 K 20 min.

Strawberry sorbet

The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
July 9^th 201484 K4.6 35 min.

Strawberry-mint sorbet

For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
August 13^th 201741 K3.8 12 hours 30 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20^th 2012770 K 44 25 min.

Toasted flaked almonds

Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
March 9^th 2020311 K4.8 30 min.

How to glaze a tart

Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15^th 2016444 K4.4 7 min.

Pavlova

Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
March 24^th 2013115 K4.3 2 hours 35 min.