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	<title>Comments on: White Chocolate Gelée and raspberries with basil &#8212; Gelée de chocolat blanc, framboises et basilic</title>
	<atom:link href="http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/</link>
	<description>In Love with Beautiful Food</description>
	<pubDate>Thu, 28 Aug 2008 20:02:13 +0000</pubDate>
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		<title>By: The Snow, Friends, and the Bûche de Noël &#8212; La neige, des amis, et la bûche de Noël by La Tartine Gourmande</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-374600</link>
		<dc:creator>The Snow, Friends, and the Bûche de Noël &#8212; La neige, des amis, et la bûche de Noël by La Tartine Gourmande</dc:creator>
		<pubDate>Sat, 15 Mar 2008 17:44:20 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-374600</guid>
		<description>[...] then, snow eggs, Molten chocolate cakes, a white chocolate gelée with raspberries, a white chocolate mille-feuille, a fruit tiramisu, or a chocolate charlotte would make great [...]</description>
		<content:encoded><![CDATA[<p>[...] then, snow eggs, Molten chocolate cakes, a white chocolate gelée with raspberries, a white chocolate mille-feuille, a fruit tiramisu, or a chocolate charlotte would make great [...]</p>
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	<item>
		<title>By: michael</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-191816</link>
		<dc:creator>michael</dc:creator>
		<pubDate>Wed, 15 Aug 2007 11:08:31 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-191816</guid>
		<description>ma'am, can i have this recipe, because this coming last week of august there will be a cooking competition in our school.....if you would permit me to get this recipe......uhmmmm,hope you will gonna give me another recipe for the dessert......or if you can give me an additional layer of your recipe of white chocolate gelee with raspberry.....please....thankz mam</description>
		<content:encoded><![CDATA[<p>ma&#8217;am, can i have this recipe, because this coming last week of august there will be a cooking competition in our school&#8230;..if you would permit me to get this recipe&#8230;&#8230;uhmmmm,hope you will gonna give me another recipe for the dessert&#8230;&#8230;or if you can give me an additional layer of your recipe of white chocolate gelee with raspberry&#8230;..please&#8230;.thankz mam</p>
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		<title>By: Michelle-rené</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-148444</link>
		<dc:creator>Michelle-rené</dc:creator>
		<pubDate>Tue, 15 May 2007 13:35:08 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-148444</guid>
		<description>I agree the granulated gelatin is messy and time consuming. By the way, geat website!  
You are now one of my favorite choices for cooking information, and I'm classically trained in French cooking!  I have a great online source for products not readily available in the States: Pastry Chef.com. Here's their web address:
http://www.pastrychef.com/</description>
		<content:encoded><![CDATA[<p>I agree the granulated gelatin is messy and time consuming. By the way, geat website!<br />
You are now one of my favorite choices for cooking information, and I&#8217;m classically trained in French cooking!  I have a great online source for products not readily available in the States: Pastry Chef.com. Here&#8217;s their web address:<br />
<a href="http://www.pastrychef.com/" rel="nofollow">http://www.pastrychef.com/</a></p>
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	<item>
		<title>By: louis</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-18791</link>
		<dc:creator>louis</dc:creator>
		<pubDate>Fri, 25 Aug 2006 21:22:14 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-18791</guid>
		<description>je l'ai essayer et j'avoue que c'est trrrres bon!!!!!
Meme excellent!!!!!!!!!!!!!</description>
		<content:encoded><![CDATA[<p>je l&#8217;ai essayer et j&#8217;avoue que c&#8217;est trrrres bon!!!!!<br />
Meme excellent!!!!!!!!!!!!!</p>
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		<title>By: Béa</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2027</link>
		<dc:creator>Béa</dc:creator>
		<pubDate>Mon, 17 Apr 2006 19:50:03 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2027</guid>
		<description>thanks Sam and Kiki.

&lt;br /&gt;
Fanny, merci! oui c'est vrai, c'est embêtant de repasser à chaque fois!</description>
		<content:encoded><![CDATA[<p>thanks Sam and Kiki.</p>
<p>
Fanny, merci! oui c&#8217;est vrai, c&#8217;est embêtant de repasser à chaque fois!</p>
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		<title>By: fanny</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2023</link>
		<dc:creator>fanny</dc:creator>
		<pubDate>Mon, 17 Apr 2006 13:05:20 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2023</guid>
		<description>It looks so beautiful Bea.  Your picture are always perfect: the colours, the tones, the 'pise en scene'...
Good job.

By the way merci pour le mail. Je pense que je vais me mettre au canson car j'en ai marre de repasser mes tissus en coton avant chaque photo!

xoxo
Fanny</description>
		<content:encoded><![CDATA[<p>It looks so beautiful Bea.  Your picture are always perfect: the colours, the tones, the &#8216;pise en scene&#8217;&#8230;<br />
Good job.</p>
<p>By the way merci pour le mail. Je pense que je vais me mettre au canson car j&#8217;en ai marre de repasser mes tissus en coton avant chaque photo!</p>
<p>xoxo<br />
Fanny</p>
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		<title>By: kiki</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2018</link>
		<dc:creator>kiki</dc:creator>
		<pubDate>Mon, 17 Apr 2006 08:51:07 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2018</guid>
		<description>beaux photos Béa! this is my first time on your site and i love that you share your recipes. joyeuses pâques!</description>
		<content:encoded><![CDATA[<p>beaux photos Béa! this is my first time on your site and i love that you share your recipes. joyeuses pâques!</p>
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		<title>By: sam</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2009</link>
		<dc:creator>sam</dc:creator>
		<pubDate>Sun, 16 Apr 2006 19:23:32 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-2009</guid>
		<description>This looks like such a simple yet elegant dessert. Gelatin sheets are much more versatile in cooking and baking. Fantastic Bea!</description>
		<content:encoded><![CDATA[<p>This looks like such a simple yet elegant dessert. Gelatin sheets are much more versatile in cooking and baking. Fantastic Bea!</p>
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	<item>
		<title>By: Béa</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-1994</link>
		<dc:creator>Béa</dc:creator>
		<pubDate>Sun, 16 Apr 2006 00:12:46 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-1994</guid>
		<description>Thanks all for your comments, and Happy Easter to you! I am serving it for my meal tomorrow, amongst other desserts believe it or not!</description>
		<content:encoded><![CDATA[<p>Thanks all for your comments, and Happy Easter to you! I am serving it for my meal tomorrow, amongst other desserts believe it or not!</p>
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		<title>By: Liza</title>
		<link>http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-1991</link>
		<dc:creator>Liza</dc:creator>
		<pubDate>Sat, 15 Apr 2006 19:14:09 +0000</pubDate>
		<guid isPermaLink="false">http://www.latartinegourmande.com/2006/04/14/gelee-de-chocolat-blanc-framboises-et-basilic-white-chocolate-gelee-and-raspberries-with-basil/#comment-1991</guid>
		<description>Ca a l'air fabuleux ! Encore une fois on voudrait pouvoir manger directement la photo ! Dommage qu'il faille en passer par l'achat des ingrédients, la confection, etc… Tes photos me rendent toujours très impatiente !</description>
		<content:encoded><![CDATA[<p>Ca a l&#8217;air fabuleux ! Encore une fois on voudrait pouvoir manger directement la photo ! Dommage qu&#8217;il faille en passer par l&#8217;achat des ingrédients, la confection, etc… Tes photos me rendent toujours très impatiente !</p>
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