From: Pastry Chef Ann Blackwood, Kalahari Resorts, Sandusky, OH. This is one of the recipes Ann Blackwood prepared for the recent 2008 Food & Wine Celebration held at The Culinary Vegetable Institute in Milan, OH to benefit the hands-on Veggie U educational program (see for details). She pairs it with pistachio-encrusted goat cheese. Yield: 24 servings. 1 Tbsp. unflavored gelatin 2 Tbsp. cold water 2 cups heavy cream 1 cup half-and-half ⅓ cup sugar 1½ tsp. vanilla ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.