“Chef Jonathan [Whitener] and I like to hit up global markets for thought, and that’s how we observed Zandukeli’s Pear soda. It has the essence of pear with a hint of bubble gum. I knew I wanted to create something with it, and I settled on an espuma, which has the feel of a frozen cloud. Underneath are tapioca pearls in fermented honey, which we make at the eating place. It also has avocado leaf gelée. Avocado leaves, which we determined in a small Mexican marketplace, have a taste much like anise. The French sorrel granita adds brightness and acidity. The complete issue oddly tastes like bananas.” —Pastry Chef Thessa Diadem
Coconut Mousse, Pineapple, Lime Coconut Granita, Nata de Coco
“I love piña coladas, and I love the use of lime in cooking, and this dish captures each. When I visited Match Stoneware in Culver City, there has been this bowl that had an outdoors that seemed like a coconut, so we worked with them on one for this dessert. The inexperienced sphere inner is coconut mousse full of pineapple that’s been cooked with lemon verbena. I upload finger limes for a jolt of acidity whilst you bite down. The inexperienced exterior is virtually sprayed on, which gives it a matte, bumpy texture. It’s made from white chocolate and freeze-dried ardour fruit with green cocoa butter meals coloring. The dish’s namesake, nata de coco, is a like a jelly made by using fermenting coconut water and coconut meat. Ultimately I just desired to say, ‘I put the lime inside the coconut!’” —Chef de cuisine Max Boonthanakit
Pretty & Pink
“This dessert layers raspberry mousse, raspberry pâté de fruit, whipped cream, puff pastry, and clean raspberries. My suggestion became the classic French dessert, mille-feuille, which commonly carries pastry cream and puff pastry, but my model transforms it right into a more fruit-forward dessert. The Beverly Wilshire has such a records, but it remains relevant by using modernizing its look and enchantment. I took the equal method with this dessert, and the end result is conventional but cutting-edge. The taste honestly sings inside the spring and early summer season while the berries are at their height.” —Executive pastry chef Chris Ford
The Marjolaine
“This is my take at the conventional marjolaine, a conventional layered cake, but extra deconstructed. It has dark-chocolate crémeux (wealthy pudding), white-chocolate coffee mousse, hazelnut nougatine, skinny sheets of darkish chocolate, white espresso ice cream, and hazelnut meringue crisp. I’ve been making variations of this for over a decade now. It become originally one of the petit gâteaux (little desserts) that my group and I made for the National Pastry Team Championship back in 2007. We had been the first actual all-female crew to ever compete in a pastry competition, and it holds many fond recollections for me.” —Pastry chef and dealing with companion Sally Camacho Mueller
