Also new desserts for Summer at Cafe Presse!

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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:

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

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