he most important thing to consider with any pastry is that your product will only be
as good as the quality of the ingredients you use. This is especially true with fruit,
because it’s such a delicate, fresh ingredient.
ADD TEXTURE & TEMPERATURE
Green. “However, many techniques in the molecular gastronomy repertoire can be used to create
raspberries, apply as little heat as possible to the fruit when working with it. “Heat kills the acidity
EVERYONE LOVES a great slice of pie
or a fruit tart, but there are many innovative ways to use fruit in a dessert that
do not rely on a pastry or cake element.
Hector Lopez, executive chef at The
Grateful Palate, Fort Lauderdale, Fla.,
says, “You just need to be sure to add
various textures and components, so
that each bite is a great sensation.”
Lopez’ The Indulgence includes several
layers of fruit, including mango,
coconut and passion fruit. Each fruit
provides a special taste, yet, combined,
they work to give the palate a truly
unique sensation. “Layering fruits and
creating various textures with the fruits
gives an element of uniqueness to the
dessert and creates a more complex
flavor combination,” he says.
is served, accompany it with a savory sabayon made with apple-based calvados or apple cider.
makes a cherry-based dessert, she cooks the cherries on pick-up. A cherry braising liquid is kept
on the line, and cherries are cooked to order when the dessert, such as a napoleon, is ordered.
Dellamonica-Bauler says. “Anytime you can reinforce the fruit itself with the essence of itself,
A layer of mango sorbet is first piped
into a 3 inch x 2 inch ring mold. Then,
coconut ice cream is added until the
mold is half full, and placed in the
freezer until set. Next, a passion fruit
curd is made by reducing orange juice,
passion fruit with seeds, water and
sugar. When the curd is cool, the ring
mold is removed from the freezer and
1 tablespoon of the curd is added. The
ring is topped off with meringue to
the level of the mold, and the mold is
returned to the freezer. When ordered,
the server flames the meringue,
removes the mold and presents the
dessert to the guest.
REINTERPRET THE TART
oranges, kumquats, grapefruit and other citrus are available year-round.
“You just need
to be sure to add
and components, so
that each bite is a