Frozen Dessert

This dessert is easy to make on a cleaned rack after grilling a main course.

If you're in a last-minute rush for dessert, use purchased sorbet.

There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor. Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

Purchased coffee ice cream is topped with a cinnamon-scented chocolate sauce that can be made three days ahead.

Active time: 15 min Start to finish: 8 1/4 hr (includes chilling and freezing)

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

This dessert was inspired by the time-honored tradition of serving gingerbread with lemon sauce — the tang of lemon cuts the richness of molasses.

Active time: 15 min Start to finish: 3 1/2 hr (includes freezing)

When he was the chef at the Carlton Hotel in London, Escoffier created Strawberries Americaine Style — strawberries in orange liqueur, blended into whipped cream and softened ice cream. Little did he know that it would one day be the star dessert of every posh dining spot in California. "Prince" Mike Romanoff "borrowed" the recipe and gave it a new moniker. Soon it was the hottest item on the West Coast. The L.A. Biltmore called it "Strawberries Biltmore." The Palace Hotel in San Francisco served it with anisette and maraschino.

The meringue bits will stay crisp in this ice cream for about 2 days. The ice cream is still delicious, however, when the meringue is softened and the texture more uniform. The ice-cream mixture (before meringue is added) will easily fit into a standard 1-quart ice-cream maker.