The Unexpected Evolution of Dessert
Culinary professionals are taking creative license when formulating dessert products by adding bold flavors, enriching texture, and combining nontraditional ingredients like vegetables.
Melissa Walnock loves playing with food. The pastry chef and lecturing instructor at the Culinary Institute of America, Hyde Park, N.Y., enjoys pairing familiar ingredients with something a little unexpected in the desserts she creates. Corn is turned into corn mousse served with fresh berries and tarragon. Blueberry sorbet is made with a bit of green cardamom. The most unusual, though, is her take on a strawberry shortcake: shortbread, strawberry “spheres” (strawberries pickled with…
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