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CUIS INE


Photo: Brett Saffery Photo: Amy Stewart-Cooper


Sensual Desserts: Four Fabulous Favorites


By Pamela Kleibrink Thompson


“Life is short. Eat dessert first.” Couples who just can’t wait will discover many delectable delights awaiting them in and near Eagle.


Let’s dive in with breakfast at the Griddle, because after all, the maple sausage almost seems sweet enough for a dessert itself. But for purists, there’s a wide selection of tasty pastries to transform break- fast into a wake-up call for sweeties. Also tempting are the delectable homemade cream pies in vanilla, chocolate, coconut, banana or strawberry-banana.


While dining at Bella Aquila, you can imagine your- self far from Idaho in another place that begins with an I. Fine dining, linen service, an intimate environ- ment, a lack of pretension and traditional Italian delicacies make Bella Aquila a favorite for a romantic rendezvous and sensual desserts. Cannoli is a perfect


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example. A delicate tube pastry originating in Sicily, cannoli were customarily made to observe special festival times. Sicilians continue to enjoy the pastry at Carnival time, Easter and Christmas, but cannoli are popular at all times of the year at Bella Aquila.


Bella Aquila’s homemade cannoli are comprised of a cannoli shell dipped in chocolate and hazelnut and filled with ricotta, blackberry liqueur and chocolate infused mascarpone cream.


Other desserts offered are Grand Marnier cheese- cake (fresh baked with candied orange slice and gra- ham cracker crust), bread pudding (apple and raisin bread pudding with a bourbon butter sauce), pecan turtle torte (pecan torte topped with chocolate ga- nache and chantilly cream), and tiramisu (espresso- mascarpone custard between layers of rum-soaked


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