Desserts & Ferments - Vanessa Lépinard

Kefirs, sourdough and fermented honey are ingredients with which one can invent delicious, nutritionally optimized, and above all unique desserts.

Each recipe in the book contains one or more fermented ingredients: classic pastries, more sophisticated combinations, family cakes, plated desserts, silky or frozen creams...

Fermented desserts are not only delicious but guaranteed guilt-free! Fermented fruits and vegetables are full of fiber, sourdough lowers the glycemic index and makes desserts easier to digest, and ice cream provides a wealth of probiotics!

The fermented ingredients (sourdough, kefir, boza, fermented honey), whose recipes are given in the first part of the book, are almost all edible on their own; but they also constitute a fantastic toolbox for the 40 elaborate recipes in the rest of the book: the cakes, in family or individual sizes, are classics or more sophisticated combinations; the fermented creams, tangy twists that challenge our usual sweet tastes, can be served as is or used to punctuate more sophisticated desserts. The plated desserts and indulgent recipes offer a wonderful playground for creative cooks!

Do yourself a favor: have some more dessert!