This cream cheese semifreddo is so airy from the whipped eggs and so creamy from the cream cheese that it's scoopably soft straight from the freezer, and the carrot cake is so moist that it thaws almost immediately upon removal from the freezer.
'very small anna' on Serious Eats
If you like sticky sweet all-American flavors, this is the dessert for you. It's a little bit of work to put together but it will definitely impress and it makes a great birthday cake.
This cake transforms into something extra amazing after a night of chilling in the fridge. The caramel-soaked edges become chewy and addictive and the bananas melt into something akin to a glaze.
When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat.
Everyone's had a lemon tart, so why not kumquat? I couldn't resist creating a dessert that used the mighty kumquat as the focal point.
I'm pretty adept at making semifreddos, granitas, and all kinds of hand-stirred frozen desserts, but before I even started experimenting with those, I filled the chilly dairy void in my menu with all kinds of wacky panna cotta. Here's one great example.
Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor.
Rich, chocolatey, salty, sweet, this tart is sure to please everyone at the table.
Rich, chocolatey, salty, sweet, and easier to make than you might think.
These bite-sized takes on Animal Crackers are vaguely lightly spiced with a shattery crispness. Perfect as an unexpected treat.
Uniquely snacky treats with a wholesome homemade spin.