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Acknowledgments vii
Preface ix
Danny Meyer
Foreword xi
Tom Colicchio
Introduction xxi
BERRIES
Raspberry-Lemon Verbena Meringue Cake 5 (2)
Blueberry-Cornmeal Cakes 7 (1)
Blueberry-Cream Cheese Tarts with Graham 8 (3)
Cracker Crust
Blackberry Napoleons with Orange Shortbread 11 (1)
Wafers
Tarragon-Maceraed Strawberry Shortcakes with 12 (2)
Tarragon Cream
Caramelized Brioche Pudding with Blackberry 14 (2)
Cream and Fresh Blackberries
Buttermilk Panna Cotta with Strawberry Rose 16 (2)
Gelee
Blackberry Compote 18 (1)
Lemon Thyme-Macerated Raspberry Compote 19 (1)
Raspberry Sorbet 20 (1)
Strawberry Sorbet 21 (4)
STONE FRUITS
Cherry Cheesecake Tart with a Red Wine Glaze 25 (2)
Bing Cherry and White Cherry Napoleons with 27 (2)
Black Mint
Spiced Italian Prune Plum Crisp 29 (2)
Prune-Armagnac Bread Cobbler 31 (1)
Peach Tartes Tatin 32 (1)
Apricot-Muscat Soup 33 (2)
Roasted Apricots with Chamomile 35 (1)
White Peach-Rose Champagne Gelee with 36 (2)
Champagne-Peach Sorbet
Prune-Armagnac Ice Cream 38 (1)
Sour Cherry Sorbet 39 (4)
FIGS, MELONS, AND GRAPES
Fig and Concord Grape Clafouti 43 (1)
Fig-Cornmeal Tart 44 (2)
Grape Focaccia with Rosemary 46 (2)
Roasted Figs with Roquefort, Hazelnuts, and 48 (1)
Banyuls Glaze
Concord Grape Parfaits 49 (1)
Honeydew Melon Soup with Figs and 50 (2)
Orange-Flower Creme Fraiche
Spiced Red Wine-Fig Compote 52 (1)
Brandied-Fig Ice Cream 53 (1)
Concord Grape Sorbet 54 (2)
Cantaloupe Sorbet 56 (1)
Watermelon Granite 57 (4)
APPLES, PEARS, AND QUINCES
Apple Tartes Tatin 61 (1)
Pear Crisps with Dried Sour Cherries 62 (1)
Apple-Butter Crepes 63 (2)
Spiced-Quince Butter Cake 65 (1)
Caramelized-Apple Blini 66 (2)
Quince Thumbprint Cookies 68 (2)
Maple Baked Apples with Dried Fruit and Nuts 70 (1)
Roasted Chestnut-Honey Pears 71 (1)
Ginger-Port Poached Pears with Granite and 72 (2)
Candied Ginger
Pear Sorbet with Poached Pear Compote 74 (1)
Green-Apple Sorbet 75 (4)
CITRUS FRUITS
Lemon-Lime Souffle Tart 79 (2)
Lime-Gingersnap Parfait 81 (1)
Semolina Pudding with Minted Citrus Salad 82 (2)
Prosecco Sabayon with Clementines and Blood 84 (1)
Oranges
Lemon Macaroons 85 (1)
Lemon-Poppy Seed Shortbread 86 (2)
Orange-Cornmeal Shortbread 88 (1)
Caramel Blood Oranges 89 (1)
Citrus Lace Tuiles 90 (2)
Pink Grapefruit-Rosemary Sorbet 92 (1)
Blood-Orange Sorbet 93 (4)
TROPICAL FRUITS
Tamarind-Glazed Mango Napoleons 97 (2)
Maple-Glazed Bananas with Waffles 99 (1)
Banana-Pecan Strudels 100(1)
Roasted Dates with Sherry and Spices 101(2)
Roasted Pineapple with Pink Peppercorns 103(1)
Papaya-Lime Soup with Strawberries 104(1)
Coconut Tuiles 105(1)
Coconut Ice Cream 106(1)
Coconut Sorbet 107(2)
Coconut Tapioca Soup 109(1)
Banana Sorbet 110(1)
Passion Fruit-Pineapple Sorbet 111(4)
VEGETABLES
Cornmeal Pound Cake 115(1)
Cornmeal Crepes with Orange-Butter Sauce 116(1)
Rhubard-Rose Cobbler with Rose Cream 117(3)
Truffled Rice Pudding 120(1)
Saute of Tomatoes and Plums 121(2)
Pumpkin Clafouti 123(1)
Candied Fennel with Pernod-Orange Sorbet and 124(1)
Pernod Whipped Cream
Maple-Glazed Winter Squash and Apple Compote 125(1)
Chilled Rhubarb Soup 126(1)
Sweet-Corn Ice Cream 127(4)
NUTS
Hazelnut Torte 131(1)
Almond Brown-Butter Cakes 132(1)
Macadamia-Nut Tart 133(1)
Pine-Nut Tart with Rosemary 134(2)
Chestnut Souffles with Armagnac-Nutmeg 136(3)
Custard Sauce
Hazelnut Parfaits 139(1)
Cornmeal-Nut Biscotti 140(1)
Cashew-Chocolate Chip Crisps 141(1)
Pistachio-Nut Brittle 142(2)
Pecan Sandies 144(1)
Almond-Milk Granite 145(4)
HERBS AND FLOWERS
Lavender Creme Brulee 149(1)
Lavender-Lemon Pound Cake 150(2)
Bay Leaf Flan 152(2)
Lemon Verbena Custards 154(1)
Rose Parfaits 155(1)
Frozen Orange-Blossom Honey Mousse 156(1)
Rose Meringues 157(1)
Basil Ice Cream 158(1)
Black Mint Ice Cream 159(2)
Lemon Verbena Ice Cream 161(1)
Tarragon Ice Cream 162(1)
Honey-Lemon Thyme Sorbet 163(4)
SPICES
Sugar-and-Spice Doughnuts 167(3)
Saffron Rice Pudding 170(1)
Cinnamon Creme Brulee 171(2)
Guinness Stout Ginger Cake 173(1)
Mixed-Pepper Tuiles 174(1)
Anise Shortbread 175(1)
Gingersnaps 176(1)
Gingersnap Ice Cream 176(2)
Ginger Ice Cream 178(1)
Black Pepper Ice Cream 179(4)
SWEET ESSENCES
Butterscotch Custards with Coconut Cream 183(1)
Chestnut-Honey Madeleines 184(2)
Espresso-Orange Panna Cotta Parfaits with 186(2)
Coffee Gelee
Buttermilk Panna Cotta with Sauternes Gelee 188(1)
Maple Flan in a Walnut Crust 189(2)
Vanilla Shortbread 191(1)
Espresso Shortbread 192(1)
Caramel Ice Cream 193(1)
Eggnog Ice Cream 194(1)
Earl Grey Ice Cream 195(1)
Licorice Ice Cream 196(5)
CHEESE, MILK, AND CREAM
Triple-Creme Tart 201(2)
Mascarpone Cream Cannoli 203(1)
Goat-Cheese Cheesecake 204(2)
Creme Fraiche Panna Cotta 206(1)
Goat Yogurt-Rose Mousse 207(1)
Orange-Cardamom Shakes 208(2)
Frozen Ricotta-Chestnut-Honey Cream 210(1)
Buttermilk Ice Cream 211(1)
Cream-Cheese Ice Cream 212(1)
Yogurt Sorbet 213(4)
CHOCOLATE
Individual Chocolate Souffle Cakes 217(1)
Warm Chocolate Ganache Cakes 218(1)
White Chocolate-Espresso Tart 219(1)
Chocolate Caramel Tarts 220(2)
Warm Chocolate Souffle Tarts 222(1)
Chocolate Espresso Terrine 223(1)
Chocolate and Vanilla Malted Creme Brulee 224(2)
Black and White Chocolate Malteds 226(1)
Chocolate Biscotti with Pistachios and Sour 227(2)
Cherries
Chocolate Brownie Cookies 229(1)
Earl Grey Chocolate Truffles 230(2)
Milk Chocolate Malted Ice Cream 232(1)
Extra-Bittersweet Chocolate Sorbet 233(3)
SIGNATURE COMPOSED DESSERTS
Waffles with Maple-Glazed Bananas and Maple 236(2)
Flan
Mascarpone Cream Cannoli with Lemon 238(3)
Thyme-Macerated Raspberry Compote and
Honey-Lemon Thyme Sorbet
Saute of Tomatoes and Plums with Basil Ice 241(1)
Cream and Mixed-Pepper Tuiles
Coconut Tapioca with Coconut Sorbet, Passion 242(3)
Fruit-Pineapple Sorbet, Passion Fruit
Caramel, and Cilantro Syrup
Cornmeal Crepes with Sweet-Corn Ice Cream and 245(1)
Blackberry Compote
Rose Meringues with Summer Berries, Raspberry 246(3)
Sorbet, and Goat Yogurt-Rose Mousse
Roasted Dates with Coconut Sorbet and Candied 249(1)
Coconut
Chocolate Souffle Tart with Extra-Bittersweet 250(3)
Chocolate Sorbet, Milk Chocolate Malted Ice
Cream, and a Chocolate Malted
Peach Tartes Tatin with Black Pepper Ice 253(1)
Cream, White Peach-Rose Champagne Gelee, and
Champagne-Peach Sorbet
Chilled Rhubarb Soup with Rose Parfait, 254(3)
Strawberry Sorbet, Candied Pistachios,
Strawberries, and Rhubarb Chips
Semolina Pudding with Minted Citrus Salad, 257(1)
Blood-Orange Sorbet, Candied Kumquats, and
Mint Syrup
Cherry Napoleon with Almond-Milk Granite, 258(11)
Sour Cherry Sorbet, and Red Wine-Cherry Sauce
APPENDIX
Simple Syrup 261(1)
Lemon Confit 261(1)
Candied Kumquats 261(1)
Candied Nuts 261(1)
Chestnut Honey-Roasted Pine Nuts 262(1)
Herb (Cilantro, Mint, Basil) Syrup 262(1)
Lemon-Ginger Sauce 262(1)
Earl Grey Carmel 263(1)
Passion Fruit Caramel 263(1)
Lemon Curd 263(1)
Candied Corn 264(1)
Rhubarb Chips 264(1)
Red Wine-Cherry Sauce 264(1)
Macerated Dried Sour Cherries 265(1)
Golden Raisin Verjus 265(1)
Vanilla Ice Cream 265(1)
Candied Coconut 266(1)
Buttery Brioche 266(3)
Sources 269(2)
Credits 271(2)
Index 273

Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end resultsomething brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity. The desserts inThe Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant. Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern's sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated, with more than eighty-five full-color photos,The Last Course is the last word on dessert.