• 1 envelope unflavored gelatin
• 1 cup milk
• 1 vanilla bean
• 1½ cups white chocolate
• 1½ cups heavy cream
• 3 Mayer or revular lemons, zested and juiced

For the Berries 

• 1 cup sugar
• zest of 1 lemon
• 2 vanilla beans, split
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/2 cup strawberries

For the Lemon Cookies

• 1½ cups powdered sugar, plus more for dusting
• 1½ cups ground almonds
• 1 teaspoon salt
• 2 cups unsalted butter, softened
• 2 eggs
• Zest of 2 lemons
• 3 cups all-purpose flour, sifted

For the Garnish

• 6 small sprigs fresh mint
• 1 handful shaved white chocolate

White Chocolate and Meyer Lemon Semifreddo

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• 1/2 cup warm water (110ºF)
• 2 packages dry active yeast
• 2 teaspoons sugar
• 1/2 cup sugar
• 8 tablespoons unsalted butter, melted
• 5 egg yolks
• 1 cup warm milk (110˚F)
• 4 to 5 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest
• vegetable oil
• 1½ cups powdered sugar
• Juice of 1 lemon
• milk, as needed
• purple, green, and yellow food coloring

Mardi Gras King Cake

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• 3/4 cup plus 1 tablespoon almond paste
• 2 tabelspoons sugar
• 1 stick unsalted butter, softened
• 2 tablespoons cake flour
• 2  large eggs

Frangipane

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• 1 2/3 cup bread flour *
• 1 2/3 cup pastry flour*
• 4 sticks (2 cups) cold unsalted butter
• 1 cup cold water
• 1 tablespoon salt

*Note:  3 1/3 cups all-purpose flour may be substituted but the pastry will be tougher

Blitz Puff Pastry Dough

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• 1 recipe Cashew Pie Crust, blind baked and cooled, (recipe follows)
• 2½ cups milk
• ¾ cup sugar
• 4 eggs, whisked
• ¼ cup cornstarch
• ½ stick unsalted butter, at room temperature
• 1 teaspoon coconut extract, or to taste*
• 1 recipe Lime Meringue, (recipe follows), or whipped cream

Cashew Pie Crust

• 1 stick unsalted butter
• 1¼ cup all purpose flour
• ¼ cup cashews, ground
• Pinch of salt
• Pinch of lime zest
• 1 teaspoon vanilla extract
• 1 egg yolk

Lime Meringue

• For the syrup:
• 1 cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup freshly squeezed lime juice

• For the whites:
• 3 large egg whites
• 1 tablespoon plus 1 teaspoon sugar
• Zest of 2 limes

Emeril's Delmonico Coconut Cream Pie

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Bread Pudding

• 3/4 lb airy French bread, sliced 1½ inches thick
• 1 cup raisins (dark raisins preferable)
• 24 large eggs
• 1½ quarts heavy cream (6 cups)
• 2½ cups sugar (divided)
• 4 teaspoons ground cinnamon (divided)
• 1 teaspoon ground nutmeg
• 4 tablespoons unsalted butter, chopped
• Irish whiskey sauce (recipe included)

Irish Whiskey sauce

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 7 egg yolks
• 1/4 cup Irish whiskey

Bread Pudding With Irish Whiskey Sauce

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• 8 tablespoons unsalted butter, divided
• 2 cups thinly sliced apples
• 1 teaspoon ground cinnamon
• 1 cup self-rising flour
• 1 cup granulated sugar, divided
• 1 cup milk

Cinnamon Apple Cobbler

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Crust

• 1/2 cup plus 2 teaspoons unsalted butter
• 1/4 cup granulated sugar
• 1 egg
• 1/4 teaspoon vanilla extrract
• 1½ cups all-purpose flour
• Pinch of salt

Pecan topping

• 3¼ cups (about 13 ounces) coarsely chopped pecans
• 1/2 cup dark brown sugar
• 1/4 cup light brown sugar
• 1/2 cup honey
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/4 cup cream
• 1 teaspoon vanilla

Honey Pecan Bars

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• 1 cup butter (margarine may be substituted)
• 1/4 cup granulated sugar
• Pinch salt
• 3/4 cup finely chopped pecans (walnuts may be substituted)
• 2¾ cups cake flour (not self-rising)
• Confectioners’ sugar for covering

Italian Butterball Cookies

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Cookie dough

• 5 cups all-purpose flour
• 1 cup granulated sugar
• 5 teaspoons baking powder
• 1 cup vegetable oil
• 1 cup milk
• Pinch of salt
• 1 teaspoon lemon or almond extract
• 2 teaspoons fresh lemon juice
• 2 eggs

Glaze

• 3 cups sifted confectioners' sugar
• 4 tablespoons milk

Italian Glazed Christmas Cookies

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