"Florida"" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an ""omelette à la norvégienne"" or ""Norwegian omelette"", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a"
"Kinder Surprise Kinder Surprise, also known as Kinder Egg or Ovetto Kinder (""ovetto"" means ""small egg"" in Italian) or Kinder Surprise Egg, is a candy manufactured by the Italian company Ferrero SpA since 1974. It was co-created by Michele Ferrero and William Salice, and is one of several candies sold under the Kinder brand. Each chocolate egg surrounds a plastic capsule that contains a small toy. Kinder Surprise was originally created with children in mind, replicating an Italian Easter family tradition in which adults give children large chocolate eggs with a toy inside. However, Kinder Surprise toys have become collectible"
"labeling and packaging laws resulted in Chile banning the Kinder Surprise. Kinder Surprise Kinder Surprise, also known as Kinder Egg or Ovetto Kinder (""ovetto"" means ""small egg"" in Italian) or Kinder Surprise Egg, is a candy manufactured by the Italian company Ferrero SpA since 1974. It was co-created by Michele Ferrero and William Salice, and is one of several candies sold under the Kinder brand. Each chocolate egg surrounds a plastic capsule that contains a small toy. Kinder Surprise was originally created with children in mind, replicating an Italian Easter family tradition in which adults give children large chocolate eggs"
"Crêpes Suzette Crêpes Suzette () is a French dessert consisting of a crêpe with ""beurre Suzette"" (), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a tableside performance, flambé. The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a fourteen-year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII"
"Tortell Tortell (), Tortel in Spanish or Gâteau des Rois in French (Reiaume or Corona dels Reis in Occitan) is a Catalan and Occitan pastry typically O-shaped, usually stuffed with marzipan or whipped cream, that on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6 (Epiphany), at the conclusion of the Twelve Days of Christmas. This is also known as the day of the Three Wise Men according to the Catholic liturgical calendar. The ""tortell de Reis"" contains two hidden surprises: a dried field bean, and a tiny figurine of one of the three"
"Mimolette Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as ""Boule de Lille"" after its city of origin, or ""vieux Hollande"" for being made after the tradition of Edam cheese. It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color. It"
"Chocolate Surpresa The Chocolate Surpresa was a brand of chocolate made by Nestlé in Brazil. It was introduced on 1983 and made a lot of success on the 1980s decade as well as the early 1990s, but its popularity withered after that and it ceased to be produced in the year of 2000. The chocolate itself was a common black milky bar, flat and thin. But what really made it achieve so much success was that each of them would come with a figure made on a thin cardboard paper with a picture of an animal on it. Nestlé, understanding"
"the best-selling dessert at the restaurant. The recipe for ""The Governor"" included ""a layer of dense, flourless chocolate cake made with Callebaut dark chocolate from Belgium,"" and ""topped with chocolate mousse, then with another Callebaut chocolate cake with another layer of mousse."" Finally, the entire dessert is ""drizzled with a chocolate ganache."" In 2007, Symington revealed he was a witness to the Phoenix Lights, a mass UFO sighting that took place on March 13, 1997, a decade before his admission. In an interview with ""The Daily Courier"", Symington stated, ""I'm a pilot and I know just about every machine that"
"as sherbet, sorbet, or mousse. Bombe glacée A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for ""bombes"" in ""Le Guide culinaire"". A recipe for ""chocolate & meringue bombe"" is given in ""Mary Berry's Complete Cook Book"". The dessert appeared on restaurant menus as early as 1882. By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made"
"Crème brûlée Crème brûlée (; ), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings. The earliest known recipe for ""crème brûlée"" appears in François Massialot's 1691 cookbook ""Cuisinier royal et bourgeois"". The name """"burnt cream"""" was used in the 1702 English translation. In 1740"
"have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear, and banana. Other types do not include fruits, but use a custard or Bavarian cream. Chocolate charlotte uses a mousse filling within the layers. A citrus curd is a more contemporary choice. Russian Charlotte or ""Charlotte russe"" is a dessert invented by the French chef Marie-Antoine Carême (1784–1833), who named it in honor of his former employer George IV's only child, Princess"
"Bombe glacée A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for ""bombes"" in ""Le Guide culinaire"". A recipe for ""chocolate & meringue bombe"" is given in ""Mary Berry's Complete Cook Book"". The dessert appeared on restaurant menus as early as 1882. By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made with other frozen desserts, such"
"Tarte Tatin The tarte Tatin (), named after the hotel serving it as its signature dish, is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. The tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie"
"of the Netherlands. These countries also use ""vruchtenhagel"" and ""anijshagel"" (made of sugar and fruit/anise-flavour respectively) on sandwiches (mainly at breakfast). In Indonesia, it is commonly known as ""meses"" or ""meises"", presumably derived from the Dutch word of ""muisjes"". In Belgium it is often called ""muizenstrontjes"" (mouse excrement) due to the resemblance with mouse excrement. Fairy bread is the name given to the children's treat of sprinkles or nonpareils on buttered white bread. Fairy bread is commonly served at children's parties in Australia and New Zealand. A dessert called ""confetti cake"" has sprinkles mixed with the batter, where they slowly"
"such as gelatin. In many of the Commonwealth nations including Canada and in Ireland, gelatin desserts are often called jelly. In the United States, gelatin desserts are sometimes called jello or gelatin. Popular brands of premixed gelatin include Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's) in the United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America. Gelatin dessert Gelatin desserts are desserts made with a sweetened and flavored processed collagen product (gelatin). This kind of dessert is first recorded as jelly by Hannah Glasse in her 18th century book ""The Art of Cookery"", appearing"
"Lime Jello Marshmallow Cottage Cheese Surprise ""Lime Jello Marshmallow Cottage Cheese Surprise"" is a satirical novelty song by the American composer William Bolcom. It is written for voice and piano, and Bolcom frequently performs it with his mezzo-soprano wife, Joan Morris, accompanying her on the piano. Composed in 1980, It is based on his experiences, in his youth, of playing the piano for women's clubs, and being fed absurd and unappetizing cuisine, including foods resembling Jello salad. An accomplished classical composer and winner of the Pulitzer Prize for Music, Bolcom has written a number of cabaret songs which he has"
"Merveilleux (cake) The merveilleux (marvelous) is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake. The confectioner and chocolatier Pierre Marcolini developed his own version, as did the French confectioner Frédéric Vaucamps, and Etty Benhamou of Le Mervetty. Vaucamp named each of his variations using comparable adjectives– ""Impensable"" or ""unthinkable"" for coffee, ""Excentrique"" or ""eccentric"" for cherry, and ""Magnifique"" or"
"de reyes"", and in the Portuguese-speaking world the ""bolo rei"". Tortell Tortell (), Tortel in Spanish or Gâteau des Rois in French (Reiaume or Corona dels Reis in Occitan) is a Catalan and Occitan pastry typically O-shaped, usually stuffed with marzipan or whipped cream, that on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6 (Epiphany), at the conclusion of the Twelve Days of Christmas. This is also known as the day of the Three Wise Men according to the Catholic liturgical calendar. The ""tortell de Reis"" contains two hidden surprises: a dried field"
"brands such as Marie Calendar's and Edwards. Turtle pie A turtle pie is a dessert pie, originating in the United States. The turtle pie got its name due to the caramel, chocolate and pecans that are used to top the pies, which are said to have a similarity in flavor to that of DeMet's Turtles, which use similar ingredients. The pie usually has a cookie crumb crust and is often made with a custard, mousse or a cheesecake filling. The pie is said to have been created by the now-defunct fine dining chain The Velvet Turtle as a specialty pie."
"meet in the middle, making a roll that is then cut into about slices and baked. Usually it is rolled in sugar before baking. In the Puerto Rican version, it is topped with honey. In Mexico they are known as ""orejas"" (ears). In Chinese, they are known as butterfly pastries. In Greek they are usually known as little glasses (""γυαλάκια""). Germans call them pig's ears (""Schweineohren"") while the Swiss call them ""Prussien"". In Spanish versions, they are called palmeras, and they can be topped with coconut or chocolate.. An ""arlette"" is a cinnamon-flavoured palmier biscuit. Palmier A palmier (French for"
"the ramekins until it reaches halfway up the sides; the pan is then placed into an oven until the custard center is jiggly and the edges set. Pulling the crème brûlée out at this point ensures a creamy dessert. Crème brûlée Crème brûlée (; ), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with"
"Rowntree's Randoms Rowntree's Randoms are a jelly sweet produced by Nestlé under its Rowntree's brand. The sweet was launched in the UK on 18 May 2009. The sweets have six natural fruit flavours: blackcurrant, cherry, strawberry, orange, lime and lemon and four different textures: regular jelly, foam-backed jelly, foamy sweet and liquid-filled foam-backed jelly. The sweets are given the appearance of everyday objects, including ice cream cones, snowflakes, pigs, roller-blades, saxophones, sports cars, musical notes, paint brushes, bicycles, bow ties, ping pong paddles, flowers, puzzle pieces, buses and palm trees, hence the name Rowntrees ""Randoms"". In February 2012, a competition"
"Surprise (apple) 'Surprise' is a pink-fleshed apple that is the ancestor of many of the present-day pink/red-fleshed apples bred by American growers. 'Surprise' is a smallish, round apple with a dull pale green or whitish-yellow skin and very tart red-tinged flesh. It is believed to be a descendant of ""Malus niedzwetskyana"", a deeply red-fleshed apple native to Siberia and the Caucasus. Whereas other descendants of ""M. niedzwetskyana"" tend to have darkish-red flesh (such as a series of apples and crabapples developed by plant breeder Niels Ebbesen Hansen), Surprise and the cultivars based on it tend to have a brighter pinkish"
"of Surprise have been found elsewhere, such as varieties known as Aerlie's Red Flesh (also known as Airlie Red Flesh and Hidden Rose) and Bill's Red Flesh (also known as Scarlet Surprise), both found in abandoned orchards in the Willamette Valley, Oregon. Surprise continues to be used in apple-breeding programs, and there is particular interest in the potential health benefits of this lineage. The anthocyanins that give red coloration to the skin of red apples and to the flesh of Surprise and its descendants possess antioxidant qualities. One group of scientists has been working since 1989 on breeding red-fleshed apples"
"desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is ""meringue de angel"", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,"
"Surprise, a pink-fleshed apple that was brought to the United States by German immigrants around 1840 and was later used by the horticulturist Albert Etter to breed some 30 pink- and red-fleshed varieties, the best-known of which is Pink Pearl. Another horticulturist, Niels Ebbesen Hansen, encountered ""M. niedzwetskyana"" in the Ili valley in what is now Kazakhstan during his 1897 expedition to Russia, and began two breeding programs based on this unusual fruit, one aimed at developing a cold-hardy cooking and eating apple, and the other aimed at developing ornamental crabapples. His efforts resulted in the Almata apple and the"
"soft, luxurious praline centre. Salted Caramel Charm: Chewy caramel enrobed in sea salt and milk chocolate with a drizzle of white chocolate. Truffle Heart: Milk chocolate with a soft cocoa truffle filling. Surprise Parcel: Milk chocolate with a surprisingly smooth white chocolate truffle centre. Exotic Delight Milk chocolate with turkish delight jelly filling, previously known as the Turkish Delight, it was renamed in 2013 and dropped from the selection in late 2015 as part of a 100th anniversary revamp of the design and chocolate selection. The “Exotic Delight” has been replaced with the “Apple Crunch” Toffee Charm Chewy Toffee enrobed"
"mistake, regardless she served her guests the unusual dish. Whatever the veracity of either story, the concept of the upside down tart was not a new one. For instance, patissier Antonin Carême already mentions glazed ""gâteaux renversés"" adorned with apples from Rouen or other fruit in his ""Pâtissier Royal Parisien"" (1841). The tarte became a signature dish of the Hôtel Tatin. Historians and gourmets have argued, whether it is a genuine creation of the Demoiselles (sisters) Tatin, or the branding of an improved version of the ""tarte solognote"", a traditional dish named after the Sologne region which surrounds Lamotte-Beuvron. Research"
"which allowed a cheesecake to be made in 15 minutes. In 1969, Jell-O 1∗2∗3 (later Jell-O 1•2•3), a gelatin dessert that separated into three layers as it cooled, was unveiled. Until 1987, Jell-O 1•2•3 was readily found in grocery stores throughout most of the United States, but the dessert is now rare. In 1971 packaged prepared pudding called Jell-O Pudding Treats were introduced. Jell-O Whip 'n Chill, a mousse-style dessert, was introduced and widely promoted; it remains available in limited areas today. A similar dessert called Jell-O Soft Swirl was introduced in 1972, flavors included Chocolate Creme, Strawberry Creme, Vanilla"
"tomatoes, other fruit, or vegetables, such as onion. The Tarte Tatin should be made with puff or shortcrust pastry. Variations of this recipe can also be made as turnovers, where the pastry is not only cooked upside-down, but also inverted. Tarte Tatin The tarte Tatin (), named after the hotel serving it as its signature dish, is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. The tarte Tatin was created accidentally at the Hotel Tatin"
"and caramel. In Sweden as well as in Finland, the (Napoleon pastry) is a filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly. In Denmark and Norway, it is simply called . In Belgium and the Netherlands the or is the equivalent pastry. Several variations exist in Belgium, but in the Netherlands it has achieved an almost iconic status and the market allows preciously little variation in form, size, ingredients and colour (always two layers of pastry, nearly always pink glazing, but orange around national festivities). The cartoon character Tom"
"confection is similar to the German Schokoküsse in its use of a sweetened egg white foam filling rather than a marshmallow-based filling. There have been attempts to introduce variations in flavor, but the ""classic"" version remains the most popular. In Peru, the confections are known as ""Beso de Moza"" (Girl's Kiss)(), sold by Nestlé. Currently there is a contest between strawberry and lucuma flavors to become permanent versions of the product. In Colombia and Ecuador, it's called ""Beso de Negra"" (Black Woman's Kiss) or """"Chocmelo"""", a portmanteau of chocolate and ""masmelo"" (marshmallow). However, these last ones don't always have a"
"Apple Crème Fraîche . The Cronut name is a registered trademark of Dominique Ansel Bakery in the U.S. and internationally in most countries. Dominique's Kouign Amann (The DKA): Inspired by the Breton kouign-amann, the DKA is similar to a caramelized croissant with tender flaky layers on the inside and a crunchy caramelized shell on the outside. It was named one of Time Out New York's 100 best dishes in 2012. Frozen S’more: Inspired by the Turkish dondurma, the Frozen S’more is made with Tahitian vanilla ice cream on the inside that's covered in chocolate feulletine, then enveloped in honey marshmallow,"