Because procrastination really doesn't pay off, I'm still posting desserts from this past Spring. This was our tasting menu dessert, comprised of a baked chocolate ganache, paired with chocolate rocks, chocolate mint, chocolate twigs, and passion fruit sorbet. The baked chocolate ganache is egg based, and we bake it in a water bath on low heat for one hour. It comes out with a beautiful crackly top, very similar to a brownie. We then freeze it to unmold, and when served room temp, it is the most luxurious flourless chocolate cake. This small disk is paired with a tart and refreshing passion fruit sorbet to cut through the richness, and the chocolate mint adds a fresh floral element as well. For texture, caramelized cacao nibs, chocolate rocks, and chocolate twigs add extra dimension. I love caramelized cacao nibs, as the sugar cuts through the bitterness of the nibs. When pairing nibs (dried, roasted, and fermented chocolate in its purest form) with a dark chocolate cake (an altered state of the beginning), both lift each other up.
Now that summer is winding down, I am taking stock of all the desserts that I didn't post from the year. Last fall, this was the star. A classic philadelphia cream cheese cake paired with a graham cracker crumble, concord grape sorbet (my favorite flavor!), concord grape meringue, and market grapes. It was a simple dessert, pairing two of my favorite childhood flavors, concord grape jelly and cheesecake. You have to use Philadelphia cream cheese to get that creamy unctuous goodness. And fresh concord beats out any jam from the supermarket. So I wonder, how can I improve this dessert for the coming Fall?
Summer is flying by, it's already August! Taking advantage of this beautiful warm weather in NYC (minus that one week of humidity and rain), we are running a pina colada inspired special. This golden pineapple is a coconut semifreddo with a pineapple center. The center consists of fresh, diced pineapple cooked in brown sugar, rum, vanilla, orange, lemon, and a hint of cinnamon. The bottom is a soft and chewy coconut cake. The outside is sprayed with a light coating of Orelys chocolate and cocoa butter to create a light and thin shell. Orelys is part of Valrhona's newest line of blond chocolate and made with muscovado sugar (yes to unrefined sugar!) and it's notes of molasses go great with the coconut and pineapple. The crown of this pineapple is made with sliced, candied, and dehydrated pineapple. It's a refreshing and satisfying ending to a summer meal.
I know Summer has arrived when there is the sound of ice cream trucks wafting through the humid air, there is a quiet stillness in the air, and all I want is something refreshing and cold, especially dessert. One of my favorite things to eat when it is sweltering out is ice cream, hence this dessert that is currently on the menu. This sweet dish is reminiscent of a Creamsicle, with its orange curd, and vanilla-flecked quark cheesecake. I was inspired when using quark, a fresh cheese, and citrus together, just how much it reminded me of a classic orange Creamsicle. This dessert is an homage to the hot summer afternoons of my childhood chasing down the ice cream truck for a cold treat. A quark cheesecake entremet is molded, with an orange curd center and vanilla cake on the bottom. The quark cheesecake is flecked with vanilla beans, lemon and orange zest. There is orange sauce on the bottom to boost the orange flavor. All this is paired with a tarragon sherbet and orange sorbet that has been swirled together, adding another element of Creamsicle flavor. For texture, we add a white chocolate meringue, using Valrhona Opalys, the white chocolate adding depth to the dairy elements in the dish. To finish this off, anise flowers, for a fennel-esque kick to aid the hint of tarragon flavor. All this equals a very light and refreshing dessert, an adult homage to a childhood classic.
Finally, a Spring dessert! I call this, pistachio ³ (actually it's just pistachio parfait on the menu lol). I adore pistachios, especially the bright green Sicilian variety and decided to add it as part of the Spring & Summer dessert menu. This dessert is a pistachio parfait, a frozen dessert made with cream, eggs, and sugar. To get a rich pistachio flavor, we use a combination of ground pistachio paste, including one made in house. On the bottom is a very thin dacquoise, made with pistachio flour which acts as a base. The entire parfait is then sprayed with a Valrhona Opalys white chocolate spray for a neat finish (and a nice cocoa butter snap). It is paired with a steamed pistachio cake and lime yogurt. The crumble is flavored with fresh lime zest, chopped sicilian pistachios, and green tea. The crumble is sweet, acidic, and earthy thanks to the green tea. So far in the season, the most beautiful things at the market is rhubarb, which we use for the sorbet. All of these components are combined with a strawberry and rhubarb sorbet. On top is a crunchy pistachio honey tuile and it is finished with red-veined sorrel, a lovely acidic addition.