Recreate this berry dessert in your own kitchen
On Monday June 3rd, Dessert Professional Magazine hosted a gala to honor 2013's Top 10 Pastry Chefs in America, and I was lucky enough to snatch a spot on the guest list. The event was held at The Institute of Culinary Education in New York City. Each of the 10 chefs who were honored whipped up desserts at the party to feed the hungry guests. Noticeable trends in the award-winning desserts were the mix of sweet and savory, the use of seasonal produce, and the much-adored chocolate and peanut butter combo. Below are quick and simple ways for you to recreate these top chefs' desserts in your kitchen.
Trend: Sweet and Savory
The Real Deal:
Chef: Brooks Headley
Place of Work: Del Posto, NYC
Dessert: Red and White Stracciatella: strawberries with burrata, fresh olive oil, and olive oil croutons
The At-Home Versions:
- Top a humdrum vanilla or chocolate sundae with olive oil, sea salt, almonds, and whipped cream for a sweet and salty twist.
- Make olive oil cake, (or buy a