frozen mango sabayon shortbread

The first thing people ask me when I tell them I write a food blog is, "What's the best thing you've ever made?" Gosh I hate that question. I've never had a good answer. Some days it's been strawberry cheesecake parfaits, other days thyme and black pepper cheez-its. But today, I've finally found an answer, an answer that—without a doubt—trounces the precedents. Frozen Mango Sabayon Shortbread. This elegant spring dessert is wonderfully light and refreshing—tropical cubes of mango suspend in creamy sabayon atop crunchy shortbread. Whatever is bothering you, this will surely make the world good again. Cut into wedges and share with only your most worthy of friends...or not, you probably deserve it more. 

how to make ice cream without an ice cream maker | coffee oreo parfait

This super cool technique to make ice cream without an ice cream maker (or liquid nitrogen) is not only comparable, perhaps even superseding it's churned variety, but is healthier, lighter, and so much more impressive. Plus, it's really easy.

Everyone who reads this blog knows that I love making things with really fancy french monikers because they sound so much more exotic and more difficult to make than their American counterparts. So in keeping with the theme, this week we'll be making a "sabayon", the French version of the Italian zabaglione. It's merely whisking egg yolks and wine together which I'm sure all of you can do. And we're turning the sabayon, usually served as a sauce for fruits and stuff, into a parfait which is a French frozen dessert with a texture similar to the love child of an ice cream and a mousse. Did you know parfait is the French word for "perfect". The more you chow. Just to be clear, French parfaits are completely different from layered yogurt, granola, and fruit parfaits we have in the states. I mean just look at the pictures.