3 Cool Summer Desserts

esprsso granita
Three easy, new summer desserts from me, in today’s LA Times.

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  • Jeannette
    July 30, 2008 9:22am

    Your pictures are very good lately, have you treated yourself to new equipment?

  • July 30, 2008 9:34am

    Jeannette: Thanks! I still use my trusted food photography gear, but the very early and late summer light in Paris is particularly beautiful so I’m out there trying to capture shots when daylight is coming or going.

  • July 30, 2008 9:50am

    This looks super bon. I especially love granita, it’s one of my favorite ways to end a meal. Have you ever had expresso granita with an ouzo cream on top? Oh, my… It’s quite the match. I have bookmarked the LA times article to try your recipes out. Can’t wait! Merci.

  • July 30, 2008 12:10pm

    Alexa: That sounds good! I’d bet a few colorful candied fennel seeds would be nice on that, too. You can usually find them inexpensively in Indian food shops.

  • emilie
    July 30, 2008 12:33pm

    Great fun to read your LA Times piece. I can’t get enough of frozen desserts or complaining about the heat. Clearly Paris is not my summer getaway; I max out the sympathies of friends with complaints regarding the Boston summers, which to be fair (to me) are downright equatorial. Definitely will be keeping it cool with one of these desserts soon. Thanks!

  • July 30, 2008 1:54pm

    Very cool indeed, David!

  • Helen in CA
    July 30, 2008 4:59pm

    David…….quick question.

    Is there a reason (in the peach sorbet) that the peaches are cooked?

    Don’t they lose their “fresh peach taste” and come closer to canned peaches in taste?

    Wondered about your experience/thoughts…….as I proceed to do some testing of my own.

    BTW the Strawberry Frozen Yogurt recipe is really good w/ fresh raw peaches!!!

  • July 31, 2008 12:36am

    hi Helen: The peaches get cooked to avoid them oxidizing and discoloring. Also cooking peaches, I find, brings out their ‘peachy’ flavor and ensures that even if your peaches aren’t top-notch, it’ll really augment their taste.

  • July 31, 2008 1:56am

    Hi David,

    I am new to food blogging and finally got around to seeing your site. Very well done and your photos are excellent. How lucky that you get to live in a hot box in Paris (seriously), possibly my favorite city, I envy you. We share a common love of espresso granita – I enjoyed your post and will be back.


  • The Rookie
    August 1, 2008 11:29am

    I love your approachable, non-intimidating how-tos. Each of these sound simple to make, especially the espresso granita, which seems like heaven in a glass. Thanks for spelling it out for us!

  • August 1, 2008 11:38am

    Rookie: Thanks for your kind words! Do try that granita; not only is it very easy to make, it’s really, really good…(if I do say so myself)—although my friends loved it, too.