Excellent ice cream desserts of the very highest quality, each once a perfectly finished jewel, right down to the very last ice crystal. Christophe Declercq has... » 

Excellent ice cream desserts of the very highest quality, each once a perfectly finished jewel, right down to the very last ice crystal. Christophe Declercq has reinvented classics such as misérable, tiramisu and dame blanche, and also offers us a wide range of finishing techniques and ice recipes.
In addition to his stunning ice-creations, this book will also show you how to develop the necessary professional skills to make your own ice-cream flavours. The `crème de la crème of fine frozen desserts, with clear, explanatory photographs by Lennen Descamps.

Christophe Declercq is a teacher specializing in ice-cream at Ter Groene Poorte, a highly respected technical training college in Bruges for gastronomy. He has already written Basic Ice-cream and several other books about pastry. «