Vanilla ice cream

Recipe from the restaurant menu of the bath spa complex Siberia.

Sweet batter for fruits is a refined delicacy of American cuisine that offers a crispy golden crust and a tender, juicy texture inside. This recipe was born from the search for the perfect dessert to highlight the natural sweetness of fruits. Vanilla sugar and orange liqueur add a sophisticated aroma to the batter, while the combination of rice and wheat flour makes it light and airy. Fruit pieces, especially slightly underripe bananas, are dipped in this velvety layer and then fried to perfection. The finishing touch is powdered sugar and cinnamon that turn them into a true gastronomic delight. Served with a delicate scoop of vanilla ice cream, they create the perfect balance of textures and flavors – warm, crispy, and cooling, tender. An ideal dessert for cozy evenings or festive treats.

Ice cream with champagne and mandarin snow is a true work of art created for gourmets. This signature dessert combines the airy tenderness of vanilla ice cream, the refreshing citrus aroma of mandarins, and a sparkling note of champagne. Its origin can be linked to modern gastronomy where classic flavors and exquisite textures unite. The sweetness of the ice cream is balanced by the light tartness of the mandarin snow that melts in your mouth, leaving a refreshing citrus trail. The addition of champagne makes the dessert festive, perfect for special occasions. Rosemary completes the composition by adding a refined herbal note. This dessert not only delights the taste but also provides aesthetic pleasure, turning each serving into a small gastronomic celebration.

A wonderful pie that we will repeat all year round. Apples are great friends with butter, cinnamon, oatmeal, brown sugar and vanilla ice cream - and they all came together here. We look at this recipe as a base that can be complicated - for example, by adding finely ground walnuts to the dough or a drop of fragrant alcohol. And, of course, it is important to remember that apples come in different varieties: ringing and crispy or loose and not very juicy. We used green, hard Granny Smith apples, but, in principle, any will do for this recipe: under the influence of temperature, butter and lemon juice, the filling will partly resemble jam, which does not need the hardness of the apple.

Melon charlotte is a delicate and fragrant dessert that surprises with its unique flavor. The classic charlotte has an apple base, but this recipe uses juicy melon, giving the pastry a special sweetness and lightness. The history of charlotte dates back to European tradition, where it was considered a simple yet elegant pie. The melon makes the texture of the charlotte even airier, while vanilla sugar and ice cream add a touch of sophistication. This dessert is perfect for summer evenings when you crave something light and refreshing. Serving it with a scoop of ice cream highlights the contrast between warm and cold, making the flavor more complex. Melon charlotte pairs wonderfully with tea or coffee, turning an ordinary dinner into a cozy and heartfelt tea time.

Strawberry rhubarb soup is a refined dessert of European cuisine that captivates with its combination of freshness and sweet-sour flavor. Historically, such fruit soups were made in the summer season when berries and rhubarb were abundant. In this recipe, juicy strawberries fill the dish with bright sweetness while rhubarb adds a pleasant tartness, creating a harmonious duet of flavors. The creamy texture of the soup is achieved through a light thickener—cornstarch—and vanilla ice cream adds tenderness. Serving with fragrant mint and tarragon makes the dish truly refreshing. This dessert is perfect for summer evenings when you crave something light yet rich in flavor.

Chef Alexander Rusakov shared the recipe from the Tilda menu with us.

The recipe is taken from the book by Seymourina Cruz and Elisa Jehan "The White Book of Recipes for Children.

Chef Taras Kirienko shared the recipe with us.

Apple pie 'Rose' is a true masterpiece of Russian cuisine that captivates with its elegance and refined taste. Its name is not accidental: thin slices of apple arranged in the shape of a flower create a delicate pattern reminiscent of a blooming rose. The brown dough enriched with vanilla paste gives the pie a warm, spicy aroma. The light tartness of the apples perfectly complements the airy texture of the dough, while powdered sugar or vanilla ice cream served with this dessert adds gentle sweetness. This pie not only delights in taste but also becomes an ornament for any table—be it a family tea party or a festive dinner. Preparing this pie turns into an art where each stroke plays its role in creating harmony of flavors and forms.

The chef of the Linbistro restaurant Grigory Chunikhin shared the dessert recipe with us.

The recipe was shared with us by the barista of the J'Pan restaurant.

Four types of fruit, soaked in orange juice, and vanilla ice cream. Even a child can make this salad, no wonder the recipe was published in the "Moominmamma Cookbook". Based on the recipe for Sniff's fruit salad from the "Moominmamma Cookbook.

A dessert of rare beauty from the Moscow restaurant Lumicino. No flour required, just manual dexterity and amaretti almond cookies.

Recipe taken from Friends: The Official Cookbook.