Desserts
113 desserts, from fruit to chocolate, with the jams, chocolates and teas of our French makers.
Summer Fruit Salad with Melon-Ginger Syrup
On the hottest afternoons, nothing beats a bowl of chilled fruit glossed with a quick syrup of Maison Perrotte’s melon kalamansi ginger jam, where honeyed melon, a flash of citrus and warm ginger meet.
Frozen Nougat Parfait
Slice after slice, the frozen cream reveals chewy pieces of honey, almond and pistachio: Arnaud Soubeyran’s large soft nougat bar, handcrafted in Montélimar with lavender and flower honey, becomes an elegant make-ahead dessert.
Raspberry Frangipane Tart
Under a golden almond cream, a deep red layer waits for the knife: Maison Perrotte’s Meeker raspberry jam, intensely fruity and precisely balanced between sweetness and tartness, gives this tart its bright core.
Melon Sorbet Coupe with Calissons
Cold scoops of melon sorbet, a few cubes of cantaloupe, a mint leaf: diced calissons from Arnaud Soubeyran’s Calissons Display Box, smooth and delicately fruity, echo the melon with their candied fruit and almond.
Darjeeling-Poached Peaches
Peach halves turning tender in an amber syrup, a spoonful of cool mascarpone, a scatter of toasted almonds: Dammann Frères’ Darjeeling G.F.O.P. Tea N°8, with its ripe peach and muscatel finish, meets its own fruit in the pan.
