Consommé is another way to prepare fruit to serve alongside a dish. Consommé is a slower and longer cooking process that allows the fruit to really release their liquids and simmer in those yummy juices - which you can choose to strain out, but I would never.

A rocher of silky smooth mousse on top of a bed of crunchy Biscoff crumbles, brought all together by a sweet and tart cranberry consommé that wraps it all up in flavor and texture perfection. Get ready to hit all of your chocolate, tart, smooth, chewy, crunchy cravings.

Who doesn’t love a good brownie? They’re fudgy, chocolatey, and oh so yum. This recipe is how to level UP one of your favorite brownie recipes into something oh-so-decadent.

How are we going to level up your already favorite brownie you ask? By topping them with the most delicious (and easy) two-ingredient toffee layer and finishing with a salty, crunchy texture paradise - a saltine crunch.

This cake is a mouthful, in many ways. I’ve been dying to try my hand at an olive oil cake so when thinking out my plan of [dessert] attack, I kept thinking back to the crepe suzettes we made in pastry school. So I thought, why don’t I inspire a cake from it? Thus, an orange olive oil cake topped with caramel (but ya girl needs a proper frosting or glaze so the brown butter cream cheese adds the perfect layer in between).

I love raspberries. Give them to me in basically any form and it’s heaven. On a tart? Yes. In a parfait? You betcha. Reduced to sauce? Ermahgod.

This recipe is what I’d classify as quick and painless. You can use it to add some flavor to your piped whipped cream, squeezed into the swirls of cream patisserie between a sliced choux bun, layered between cakes, drizzled straight into your mouth… the list goes on.

A quick and easy way to add a sweet glossy finish to anything from an open-faced apple tart to a croissant. The apricot jam is very mild in flavor so you won’t taste the fruit just a little sweet bite.

Perfectly paired with whipped cream, topping a pavlova, layered between two cake rounds, or simply on toast. So whip out your pan and impress people with your compote-ing skills.