La Glace De Nos Reves
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Ice cream, reimagined by a Parisian provocateur.
At Glazed in Paris, Henri Guittet has made a name for himself by creating small-batch ice creams and sorbets that taste like nothing you’ve had before—and La Glace de nos Rêves brings that same creative spirit to your kitchen.
This is not a book for basic vanilla. Instead, you’ll find flavor combinations that draw from perfumery, mixology, and the savory kitchen: chocolate with dark maple syrup, pistachio with black sesame, raspberry with sumac, fig with purple shiso. Even the vanilla is laced with hemp seeds.
Inside are nearly 60 recipes for ice creams, plant-based alternatives, sorbets, and imaginative plated desserts with names to match their flair. You’ll find classics turned inside-out (like an omelette norvégienne with mandarin sorbet and Italian meringue) and rule-breaking inventions like an ice cream pizza topped with nduja and finished with arugula.
Part cookbook, part fever dream—this is ice cream for the curious, the fearless, and anyone ready to melt the line between dessert and art.
Fleixbind. Color photographs throughout. In French.
Published on 2025