Nagerechten

Desserts

Dessert is the cherry on top of a great meal. Whether it’s cakes, pies, puddings, pastries, or ice cream—we simply can’t get enough. Every culture has its own sweet tradition, like the classic Middle Eastern baklava or Chinese mooncakes.

Recipes

  • Aardbeien tiramisu

    Strawberry tiramisu

    This strawberry tiramisu is a fresh, summery twist on the classic dessert. The combination of sweet strawberries and creamy mascarpone makes for a light and elegant treat.
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  • Clafoutis

    A classic dessert from the Limousin region in France. Juicy cherries in a light batter between pancake and custard – simple and irresistible.
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  • Mousse au chocolat

    Mousse au chocolat

    Eén van de bekendste nagerechten uit de Franse keuken. Je kunt er eindeloos mee variëren. Dit is het klassieke basisrecept.
    Bekijk recept 
  • Crème brûlée

    Crème brûlée

    De klassieker staat bij menig restaurant op de kaart. Het is verrassend makkelijk om zelf te maken
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  • Crema Catalana

    Crema Catalana

    Crema Catalana is the Spanish equivalent of Cremé Bruleé, and just as addictively delicious.
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  • Tiramisu

    Tiramisu

    This Italian classic has two drawbacks. Everyone has their own recipe from grandmother which is the only real one.
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  • Afbeelding van een Poire Belle Hélène

    Poire Belle Hélène

    Dit klassieke nagerecht is in 1864 bedacht door de chef-kok Auguste Escoffier. Het is vernoemd naar de opera La belle Hélène.
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  • Karamelsaus

    Caramel Sauce

    A rich, velvety caramel sauce that pairs perfectly with ice cream, pudding, pancakes, or swirled through desserts.

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  • Napoléon kersen op port

    Napoléon cherries in port

    An elegant twist on classic candied cherries, where light port, vanilla, and lemon enhance the natural sweetness of Bigarreau Napoléon cherries.

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  • Sinaasappel pudding met gelei

    Orange pudding with jelly

    A classic, refreshing dessert with an orange jelly base and a soft pudding with a hint of ginger.

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  • Banana bread

    Banana bread was discovered in America around the 1930s. It is a deliciously sweet bread that tastes a bit cake-like.

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