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It changes from time to time. Depends on what I have missed out on the longest. Coconut cream pie takes it a lot of the time. Key lime too. Then I'll revert back to fresh peach pie or cobbler when new crop peaches are available.
Grand-Marnier Souffle ( Hot or iced) by far my favourite
Dark Chocolate Souffle /Raspberry /Passion fruit Souffle
Cranachan ( Scottish dessert made of toasted oats, whipped cream , heather honey, fresh raspberries and whiskey though I like it better with Amaretto)
Lemon Posset
Passion Fruit Posset
Zabaglione
Dark and bitter chocolate chocolate mousse
Good fresh sorbets ( Charentais melon and lemon are my favourites)
Real Pistachio Ice cream
Real Amaretto or Hazelnut Ice cream
Lately it's been chocolate-dipped fruit, .. strawberries and fresh pineapple are exceptionally good.
So easy. Chop quality chocolate into small, uniform size and then take your micro-power to 4 and zap it for one minute at a time, for four minutes .. stirring after the first couple of minutes. When it's melted and smooth, dip fruit and lay on parchment paper and refrigerate. If using pineapple, blot with paper towels will help the chocolate to stick to it and won't be as messy as when the juice is in excess.
Just dip part of the piece of fruit, so that half or so is still natural. Dark or milk chocolate, whichever you prefer. Belgium choc is my fave for working with.
Caramel Pie from O'Charley's. I try to avoid it at all costs! Anything chocolate works too.
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