OUR SIGNATURE DESSERT SERVED A LA MODE WITH HOMEMADE VANILLA BOURBON SAUCE & VANILLA ICE CREAM.

WARM APPLE STRUDEL

A TRADITIONAL OPERA CAKE LAYERED WITH CHOCOLATE MOUSSE & CARAMEL, TOPPED WITH WHIPPED CREAM, CHOCOLATE & HOUSE MADE CARAMEL SAUCE.

CHOCOLATE CARAMEL MOUSSE CAKE

CLASSIC CHEESECAKE TOPPED WITH A RASPBERRY SAUCE & WHIPPED CREAM.

NEW YORK STYLE CHEESECAKE

CREAMY VANILLA BEAN CUSTARD TOPPED WITH CARMELIZED SUGAR, WHIPPED CREAM & A STRAWBERRY.

VANILLA BEAN CRÈME BRULÈE

VANILLA BREAD PUDDING BAKED WITH CHOCOLATE CHIPS THROUGHOUT SERVED WARM WITH A CROSSANT TOP LAYER.

CHOCOLATE CHIP BREAD CROSSANT PUDDING

FRESH CAPPUCCINOS AND ESPRESSOS

ASK WHICH SPECIAL FLAVORS WE HAVE THIS WEEK! TOPPED WITH CARAMEL, CHOCOLATE OR RASPBERRY SAUCE.

J. FOSTER’S ICECREAM FLAVORS

In a large bowl, mix together flour and salt. Gradually add water and olive oil while mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Strudel Dough

In a mixing bowl, combine sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until apples are well coated.

Prepare the Apple Filling

On a lightly floured surface, roll out the rested dough as thin as possible, about 1/8 inch thick. Make sure to keep the edges thinner than the center.

Roll out the Dough

Spread the apple filling evenly over the dough. Carefully roll the dough around the filling, tucking in the ends. Place seam-side down on a baking sheet.

Assemble the Strudel

Preheat the oven to 375°F (190°C). Bake the strudel for 25-30 minutes, or until golden brown. Remove from oven and let cool slightly.

Bake the Strudel

In a saucepan, heat heavy cream and sugar over medium heat until it begins to simmer. Remove from heat and stir in vanilla extract and bourbon. Let cool slightly.

Make the Vanilla Bourbon Sauce

Slice the warm apple strudel and serve with a scoop of vanilla ice cream and drizzle with vanilla bourbon sauce.

Serve

Vanilla ice cream

Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside for cake assembly.

Prepare the Whipped Cream

Heavy cream

Powdered sugar

Vanilla extract

Preheat the oven to 325°F (160°C). In a medium bowl, combine melted butter with crushed graham crackers and sugar to form the crust. Press the mixture into the bottom of a 9-inch springform pan.

Crust Preparation

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until creamy. Add sour cream, vanilla extract, and flour; mix until combined. Add eggs one at a time, mixing on low speed until just incorporated.

Cheesecake Mixture

Pour the cheesecake mixture over the crust in the springform pan. Bake in the preheated oven for about 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Chill the Cheesecake

In a small saucepan, combine 2 cups of fresh raspberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Strain to remove seeds, if desired.

Raspberry Sauce

Slice the chilled cheesecake and serve topped with raspberry sauce and a dollop of whipped cream.

cream cheese

granulated sugar

sour cream

vanilla extract

eggs

all-purpose flour

butter (melted)

In a medium saucepan, heat the heavy cream over medium heat. Split the vanilla beans lengthwise, scrape the seeds into the cream, and add the pods as well. Heat until just below boiling, then remove from heat and let steep for 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is light and fluffy.

Whisk the Egg Yolks

Remove the vanilla bean pods from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to prevent curdling.

Combine Mixtures

Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.

Chill the Custards

Before serving, sprinkle a thin layer of granulated sugar evenly over the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Let it harden for a minute.

Caramelize the Sugar

Top with a dollop of whipped cream and a fresh strawberry. Enjoy your Vanilla Bean Crème Brûlée!

heavy cream

vanilla beans

egg yolks

salt

Preheat your oven to 350°F (175°C). Tear the day-old bread into bite-sized pieces and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the milk, heavy cream, granulated sugar, vanilla extract, and eggs until well combined.

Mix Wet Ingredients

Pour the wet mixture over the bread pieces, ensuring that all the bread is soaked. Gently fold in the chocolate chips.

Combine Ingredients

Grease a 9x13-inch baking dish and pour the bread mixture into it, spreading it evenly.

Transfer to Baking Dish

Slice croissants in half and arrange them on top of the bread mixture, cut side up.

Add Croissant Top Layer

Bake in the preheated oven for approximately 45-50 minutes, or until the pudding is set and the croissants are golden brown.

Bake

Remove from the oven and let cool slightly before serving warm. Optionally, drizzle with chocolate sauce or serve with whipped cream.

day-old bread

milk

chocolate chips

Start by grinding 18 grams of espresso coffee beans to a fine texture. Then, pack the ground coffee into the portafilter and tamp it down evenly.

Prepare the Espresso

Place the portafilter into the espresso machine and brew the espresso shot, using approximately 200 ml of water. This should take about 25-30 seconds.

Brew the Espresso

In a steaming pitcher, pour 150 ml of milk. Use the steam wand of the espresso machine to froth the milk until it’s creamy and has a velvety texture.

Froth the Milk

Pour the frothed milk over the brewed espresso, holding back the foam with a spoon. Once poured, top with a dollop of foam and sprinkle with cocoa powder.

Assemble the Cappuccino

Add sugar to taste, stirring gently to combine.

Sweeten to Taste

Espresso coffee beans

Milk

Cocoa powder

Sugar

Water

In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is fully dissolved.

Make the Ice Cream Base

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight for best results.

Chill the Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Ice Cream

Scoop the ice cream into bowls or cones and top with your choice of caramel, chocolate, or raspberry sauce.

Warm Apple Strudel

Chocolate Caramel Mousse Cake

New York Style Cheesecake

Vanilla Bean Crème Brulèe

Chocolate Chip Bread Crossant Pudding

Fresh Cappuccinos And Espressos

J. Foster’s Icecream Flavors