Recipe courtesy
Claire Robinson, Food Network
Ingredients
- Ready-made mini pastry shells
- Lemon curd, recipe follows
- Meringue, recipe follows
Meyer Lemon Curd:
- 4 egg yolks (pasteurized)
- 4 whole eggs
- 6 1/2 ounces granulated sugar
- 1 cup Meyer lemon juice
- 3 Meyer lemons, zested
- 1 sheet gelatin
- 6 ounces butter, cut into cubes
Meringue:
- 1 part egg white
- 1 1/2 parts sugar
Recipe courtesy
Claire Robinson, Food Network
Prep: 10 min
Cook: 40 min
Ingredients
Ganache:
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
Meringue:
- 1 part egg white
- 1 1/2 parts sugar
Recipe courtesy
Claire Robinson, Food Network
Prep: 30 min
Inactive: 1 hr 0 min
Cook: 5 min
Ingredients
- Ganache, refrigerated until firm
- Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
Recipe courtesy
Claire Robinson, Food Network
Prep: 5 min
Cook: 8 min
Yield: about 2 cups
Ingredients
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
- 1 stick butter, room temperature
- Orange liqueur (recommended: Grand Marnier)
- Marshmallows, strawberries, pound cake, dried apricot/mango/papaya, for serving
Recipe courtesy
Nigella Kitchen, Food Network
Prep: 5 min
Cook: 8 min
Yield: 1 1/2 to 2 cups
Ingredients
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
Recipe courtesy
Claire Robinson, Food Network
Prep: 15 min
Inactive: 1 hr 0 min
Cook: 3 hr 0 min
Yield: 6 servings
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 2 cups graham cracker crumbs (about 2 sticks)
- 1 stick unsalted butter, melted
- Pinch salt
- 4 bananas, sliced
- 2 cups heavy whipping cream
Recipe courtesy
Claire Robinson, Food Network
Prep: 10 min
Cook: 15 min
Yield: 4 to 6 servings
Ingredients
- 1/4 cup garlic infused olive oil
- 3 tablespoons unbleached all-purpose flour
- 4 cups chicken stock
- 2 cups grated extra-sharp Cheddar
- 1 cup dark beer
- Salt and freshly ground black pepper
