This is the last class for a long time (class 24, actually) that will have any dessert in it. It’s back to cooking basics, such as salads and sauces which is up next. Oh well. Tuesdays with Dorie will feed my baking hunger.

This class covered several frozen treats. Here’s what my plan would look like if I were to make these in one go:

• Cigarettes aux amandes
• Crème glacée vanille
• Glace au café
• Granité au Calvados (Although I made three granités, I’ve chosen one for this review. It was the easiest one to make.)
• Sorbet au citron vert
• Soufflé glacé à l'orange

I would need three ice cream makers to make these frozen treats in one afternoon! However, I could make all three bases and have them ready to go on subsequent days.


Step 1: Make Granité au Calvados
Mise en place: measure herbs, spices, and pantry items
⅛ cup sugar

Mise en place: measure liquids and eggs
1 cup apple juice (replace some with water, if desired)
½ tablespoon lemon juice and/or ½ tablespoon apple brandy

Step 2: Make base for Crème glacée vanilla
Mise en place: measure herbs, spices, and pantry items
½ cup sugar
½ teaspoon vanilla extract
1 vanilla bean, split open

Mise en place: measure liquids and eggs
1 cup milk
1 cup heavy cream
4 egg yolks

Step 3: Start freezing Crème glacée vanilla and stir Granité with a fork about every 30 minutes

Step 4: Make Cigarettes aux amandes (or Krumkake)
Mise en place: measure herbs, spices, and pantry items
⅔ cup sugar
4 ounces sliced almonds
⅓ cup all-purpose flour, sifted
1 teaspoon vanilla extract

Mise en place: measure liquids and eggs
1 large egg
3 large egg whites

Step 5: Let batter for Cigarettes aux amandes rest

Step 6: Make base for Glace au café
Mise en place: measure herbs, spices, and pantry items
1 teaspoon vanilla extract
½ cup sugar
1 tablespoon instant espresso powder

Mise en place: measure liquids and eggs
1 cup milk
1 cup heavy cream
4 egg yolks

Step 7: Make base for Sorbet au citron vert
Mise en place: measure herbs, spices, and pantry items
1½ cups sugar
½ teaspoon vanilla extract

Mise en place: measure liquids and eggs
1½ cups water
1 egg white, lightly beaten
¼ cup white rum

Mise en place: fruit
¾ cup lime juice, strained
1 pineapple (about 1¾ pounds)
Zest of 1 lime

Step 8: Make Soufflé glacé à l'orange
Mise en place: measure herbs, spices, and pantry items
2¼ teaspoons (1 7-ounce package) granulated gelatin
1 cup sugar, divided

Mise en place: measure liquids and eggs
4-6 tablespoons water
½ cup water
3 eggs, separated, room temperature
1 cup heavy cream, chilled

Mise en place: fruit
Zest and juice of 2 oranges

Step 9: Bake off Cigarettes aux amandes