Gluten-Free Desserts Cookbook: Your Go-To Gluten Free Book by Thomas Kelley

Author:Thomas Kelley [Kelley, Thomas]
Language: eng
Format: epub
Published: 2015-06-11T23:00:00+00:00

Sugar, ¾ cup

Fresh lavender sprigs

Vanilla low-fat frozen yogurt, 6 cups

METHOD:

Combine honey, sugar and water in a saucepan and bring to a boil to dissolve.

Add lavender bugs and nectarines.

Decrease the flame and simmer for 8 minutes.

Use a slotted spoon to remove nectarines from the liquid.

Once again boil the liquid for 10 minutes.

Place the nectarines on serving plates with yoghurt and ladle the syrup on top. Decorate with lavender sprigs.

Chocolate Espresso Mousse

This recipe makes a bitter-sweet chocolate mousse that will delightfully melt in your mouth. Mousse is great because it requires little preparation time and can be made a day ahead and refrigerated.

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