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Title:
Vermouth-Leek Sabayon Tart with Reading Cheese and Apricot
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Ricci e Cavolfiore: Cauliflower Panna Cotta, Sea Urchin, Lemon Gelée, Cauliflower Couscous, and Parmesan
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Coffee-Caramel Éclair
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Autumnal Morning: Ginger Panna Cotta, Sweet Potato Cake, Yogurt, Soy Milk Ice Cream, Red Currants, Pecan Gianduja, Beets, and Smoke
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Chocolate Budino Crostata with Candied Hazelnuts, Maldon Sea Salt, and Vincotto
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White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel
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Vegan Coconut Tapioca, Exotic Coulis, Mango-Pineapple Relish, Passionfruit Cubes, Carbonated Spicy Mango Sorbet, and Super Seed Brittle
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Sambuca-Chocolate Pudding, Espresso Streusel, Toffee, Hickory Nuts, and Madeira Mascarpone
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Salted Butterscotch Custard, Cranberry-Sparkling Wine Granita, Pickled and Dehydrated Cranberries, and Chantilly
Title:
New Year’s 2011: Desserts That Pop
Title:
Pastry Chef Bruno Feldeisen
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