Doing Dessert

Edited by Gail Bellamy

Saving room for dessert is an American custom. What's more, creative presentations are great image-makers for restaurants. For instance, executive chef Michael Gilligan's dessert specialties at Atrio at Level 25 — on the 25th floor of the Conrad Miami — include Raspberry Mojito Creme Brulee, Passion Fruit Cheesecake, and Cafe Con Leche, a Cuban coffee mousse. Meanwhile, at LarkCreekSteak in San Francisco, pastry chef Rikki Garcia has created Concord Grape Cheesecake with Peanut Butter Shortbread Crust.

Recipes featured on the following pages are creations for customers who love sweet endings. Cool ideas include the Smoked Honey Ice Cream from Carolina's in Charleston, House-Made Guinness Ice Cream from Vintage Tavern in Suffolk, VA, and Strawberry Sorbet with a Strawberry Chip from Yellowtail Sushi Restaurant and Bar in Las Vegas.

For the light touch, consider ideas such as the Citrio Marshmallows from Citrio Cafe in Newton Highlands, MA. Pastry chef Ann Blackwood of Kalahari Resorts in Sandusky, OH, provides a recipe for Mexican Tarragon-Infused Panna Cotta Stuffed Petite Squash. It's all good.

FOR MORE RECIPES

For the industry's most extensive collection of recipes by product category and daypart, go to our website: Restaurant-Hospitality.com/recipes.