Chef Juliette
Plum Ice
Glace aux prunes, calibrated to 20° Baumé before churning, lets ripe fruit, lemon, and syrup meet in the exact balance that keeps each spoonful bright, smooth, and softly scoopable.
Recipe Archive
Desserts
Desserts bring structure to sweetness, from cakes and custards to frozen treats and fruit-driven finishes that close the meal with intention.
1329 recipes
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Recipes
Chef Juliette
Grape Ice
Glace aux raisins is sugar measured as structure: pressed sweet grapes, three lemons, and a precise 20° Baumé reading churn into a brilliant, fine-grained ice that tastes first of fruit.
Chef Juliette
Violet Ice
Glace aux Violettes catches a fragile perfume in boiling syrup, then sharpens it with lemon: ten minutes of infusion, no more, before a fine pale ice is churned for the table.
Chef Juliette
Glace Alhambra
A vanilla ice shell around kümmel-scented Chantilly and strawberries, moulded as a narrow scallop and served in generous slices: cold, fragrant, and splendid without a pastry brigade.
Chef Juliette
Glace Carmen
Three frozen flavours, one clean reveal: raspberry ice, coffee ice, and vanilla ice cream set in bold vertical stripes inside a fluted mould, a lesson in patience disguised as celebration.
Chef Juliette
Glace Comtesse Marie
Glace Comtesse Marie turns two familiar ices into a formal frozen entremets: strawberry wrapped around vanilla, then crowned with cold, deeply grooved vanilla ribbons that hold their shape.
Chef Juliette
Glace Coucher de Soleil
Strawberry fruit ice, fragrant with Grand Marnier, folded through soft Chantilly until it turns the coral rose of an evening sky, then heaped in chilled crystal bowls for a generous, quietly splendid finish.
Chef Juliette
Glace Dame-Jeanne
Glace Dame-Jeanne teaches the frozen mould: a clean shell of vanilla ice cream enclosing orange-blossom pralin Chantilly, fine enough to melt as silk instead of crunching like sand.
Chef Juliette
Glace Dora
A scallop-shaped shell of vanilla ice cream holds kirsch Chantilly, neat pineapple dice, and jewel-bright Bar-le-Duc currants. Freeze each layer before asking it to support the next.
Chef Juliette
Glace Étoile du Berger
Raspberry ice forms a crimson star around pale Bénédictine mousse, set on a crisp disc of sucre filé whose fine rays flash between the points at the moment of serving.
Chef Juliette
Glace Fleurette
A square of vivid strawberry and pineapple ices, built in six exact layers and finished with lemon ice: the frozen dessert that teaches patience, clean edges, and the value of a level hand.
Chef Juliette
Glace Francillon
Two ices, one clean square: deep coffee around a pale Cognac center, served without garnish. Glace Francillon teaches that moulding rests on temperature, timing, and a decisive unmoulding.
Chef Juliette
Fromage Glacé
No cheese, only the confectioner's joke: vanilla crème glacée and vivid raspberry sorbet packed vertically in a fluted mould, frozen firm, and turned out with both colours running from crown to base.
Chef Juliette
Glace des Gourmets
Pralined vanilla forms the cold shell around alternating rum-chestnut ice and vanilla Chantilly, then caramelized almond splinters add the crisp finish. Temperature is the discipline, and quick hands make the bombe.
Chef Juliette
Moulded Ices
Strawberry glace pressed into fruit moulds, frozen hard, and turned out with every leaf and seed intact: a celebratory frozen dessert where flavour completes the shape.
Chef Juliette
Glace des Iles
Vanilla ice clothes a scallop mould around a vivid pineapple centre, two prepared ices arranged with enough precision that every slice gives cream, fruit, and the clean pleasure of contrast.
Chef Juliette
Madeleine Glacée
Madeleine glacée turns vanilla ice, soft Chantilly, and kirsch-tender candied fruit into a scallop-shell centerpiece, creamy enough to slice and generous enough for a holiday table.
Chef Juliette
Mandarines Glacées
Leaf-on tangerines become their own frozen dessert: bright, smooth fruit ice tucked back into frosted shells, each green-topped lid restored for a celebration that looks grand and asks only for care.
Chef Juliette
Mandarines Glacées aux Perles des Alpes
Frosted tangerine shells hide a pale citrus mousse studded with whole Chartreuse bonbons, each cold pearl keeping its herbal bite against bright fruit in a celebration dessert made for the home freezer.
Chef Juliette
Glace Marie-Thérèse
Chocolate ice forms the scalloped shell, vanilla Chantilly fills its heart, and tart pineapple ice crowns the unmoulded Glace Marie-Thérèse: a frozen celebration built on timing, contrast, and one decisive soft lining.
Chef Juliette
Meringues Glacées
Dry, crisp meringue shells meet spoon-moulded ice only at the last moment, served singly on folded linen or joined in pairs for a celebration dessert built on timing, not fuss.
Chef Juliette
Glace Plombière
Vanilla ice cream carries jewel-bright candied fruit steeped in kirsch, while thin apricot layers cut the richness. Freeze it in one mould, unmould it whole, and let every generous slice show the pattern.
Chef Juliette
Coupes d’Antigny
Coupes d’Antigny layers wild strawberry ice, fresh cream, vanilla-poached peach, and spun sugar into one cold lesson in timing: soften the ice carefully, then spin the brittle veil only when the table is ready.
Chef Juliette
Coupes Clo-clo
Coupes Clo-clo marry vanilla ice, maraschino-soaked marrons glacés, and strawberry Chantilly in a festive glass: cold against cream, cherry perfume against chestnut, softness against a firm piped ridge.
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