“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 a 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 an avocado leaf gelée. Avocado leaves, which we determined in a small Mexican marketplace, taste like anise. The French sorrel granita adds brightness and acidity. The complete issue oddly tastes like bananas,” said Pastry Chef Thessa Diadem.
Coconut Mousse, Pineapple, Lime Coconut Granita, Nata de Coco
“I love piña coladas and the use of lime in cooking, and this dish captures each. When I visited Match Stoneware in Culver City, this bowl had an outdoors that seemed like coconut, so we worked with them on one for this dessert. The inexperienced inner sphere is coconut mousse full of pineapple cooked with lemon verbena. I upload finger limes for a jolt of acidity while you bite down. The inexperienced exterior is virtually sprayed on, which gives it a matte, bumpy texture. It’s made from white chocolate, freeze-dried ardor fruit, and green cocoa butter meal coloring. The dish’s namesake, nata de coco, is like jelly made 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, 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 record but remains relevant by modernizing its look and enchantment. I took the equal method with this dessert, and the result is conventional but cutting-edge. The taste honestly sings inside the spring and early summer while the berries are at their height,” said Executive pastry chef Chris Ford.
The Marjolaine
“This is my take on 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 was originally one of the petit gâteaux (little desserts) my group and I made for the National Pastry Team Championship 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
