Vanilla-poached Rhubarb, Greek Yogurt, Acacia, Honey, and Lemon-Thyme Sorbet
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Vanilla-poached Rhubarb, Greek Yogurt, Acacia, Honey, and Lemon-Thyme Sorbet
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Vanilla-poached Rhubarb, Greek Yogurt, Acacia, Honey, and Lemon-Thyme Sorbet
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Sake-macerated Cherries, White Chocolate Crémeux, Black Sesame, and Yuzu Sorbet
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Sake-macerated Cherries, White Chocolate Crémeux, Black Sesame, and Yuzu Sorbet
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Sake-macerated Cherries, White Chocolate Crémeux, Black Sesame, and Yuzu Sorbet
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Black Forest: Dark Chocolate Mousse, Cherries, and Nougat Ice Cream
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Black Forest: Dark Chocolate Mousse, Cherries, and Nougat Ice Cream
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Black Forest: Dark Chocolate Mousse, Cherries, and Nougat Ice Cream
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Grapefruit Dark Chocolate Ganache, Earl Grey Foam, Feuilletine, Confit Grapefruit Skin, Candied Grapefruit Segments, and Hazelnut Ice Cream
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Grapefruit Dark Chocolate Ganache, Earl Grey Foam, Feuilletine, Confit Grapefruit Skin, Candied Grapefruit Segments, and Hazelnut Ice Cream
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Grapefruit Dark Chocolate Ganache, Earl Grey Foam, Feuilletine, Confit Grapefruit Skin, Candied Grapefruit Segments, and Hazelnut Ice Cream
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Pastry Chef Noah Carroll of Cafe Boulud - New York, NY
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Pastry Chef Noah Carroll of Cafe Boulud - New York, NY
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Cafe Boulud - New York, NY
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Pastry Chef Noah Carroll of Cafe Boulud - New York, NY
Photo: Antoinette Bruno | June 2012
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