Also new desserts for Summer at Cafe Presse!

Lime curd baked in a sweet pastry crust, with local raspberries and whipped cream

Summer menu means new desserts as well as savory dishes, and with all the summer fruits and berries, there is a wealth of choices for ingredients. Here are photos of the new summer desserts created by Café Presse pastry chef Allyson Lanter:

Profiteroles filled with hazelnut ice cream, served with warm chocolate sauce and candied hazelnuts
Our seasonal coupe is made with basil ice cream, peach compote and cinnamon sugar croutons
Sweet corn pots de creme with Bing cherry compote and whipped cream
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