Dessert Recipes

Citrus or Ginger Syrups on Ice Cream or Sorbet
Top ice cream or sorbet with any of my citrus or ginger syrups and serve with an array of legant premade cookies for a simple dessert that’s sure to impress. Try: Seville Orange on chocolate ice cream, Blood Orange on vanilla ice cream, Rangpur Lime or Meyer Lemon on citrus sorbet, Thai Ginger on vanilla ice cream, White Ginger on vanilla ice cream or lemon sorbet.

Citrus or Ginger Custard Mousse Parfait with Fruit
This recipe was developed for an article about my products in the Marin Independent Journal.
3 tbsp. sugar
3 tbsp. cake flour
1 cup milk
3 egg yolks
1/4 cup Citrus or Ginger Syrup
3 cups assorted fresh, canned or frozen fruits
3 tbsp. Citrus or Ginger Syrup, other than above
1 cup (1 half pint) whipping cream

1. Measure sugar into a small bowl and whisk in flour. Blend well. Measure milk into another bowl and whisk in egg yolk, then sugar-flour mixture. Whisk well to remove lumps and pour into a med. saucepan. Cook over medium-high heat, stirring with a wooden spoon, till custard begins to thicken– then beat rapidly until it comes to a boil and smoothes out. Boil and stir 1 minute. Remove from heat and stir in the first syrup. Scrape into storage container, cover surface with plastic wrap and refrigerate until well chilled.
2. Meanwhile, prep fruit and add second syrup.
3. Whip cream. Fold whipped cream into chilled custard. Divide half the fruit between 6 wine glasses. Add a 1/2 cup layer of mousse, then top with the rest of the fruit.

Variations:

• White Ginger Mousse with Blood Orange Berries: use White Ginger Syrup for the custard, Blood Orange Syrup for the fruit-1 6 oz. box raspberries, 1 6 oz. box blackberries, 1 basket strawberries.
• Galangal Root Custard Mousse with Rangpur Lime Melon: use Galangal Root Syrup for the custard, Rangpur Lime Syrup for the fruit-3 cups diced cantaloupe or other melon.
• Bergamot Custard Mousse with Ginger Blueberry Pear Compote: use Bergamot Syrup for the custard, White Ginger Syrup for the fruit-1 lb. frozen blueberries, thawed, 1/3 cup seedless blackberry preserves, 1 ripe pear, peeled, cored & diced.

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