Like HMF itself, this dramatic dessert—flambéed tableside—conjures Gilded Age images. According to executive chef Anthony Sicignano, The Breakers’ version adds a new taste sensation with a thin layer of red velvet cake and a touch of apricot jam that complements the ice cream and meringue. “When guests see it, people around the room take notice and it builds a buzz,” Sicignano says. “It’s more than a popular dessert. It’s an attraction.” (877-724-3188)
The classic Italian torta di ricotta is the essence of simplicity: ricotta, heavy cream, sugar, and eggs, whisked together and baked. Success depends on the freshness of the ingredients, particularly the cheese. At the local outpost of Manhattan’s La Masseria, chef and co-owner Pino Coladonato uses the recipe handed down from his mother. “Pino has modified the recipe slightly through the years,” says partner Enzo Ruggiero. “But it still has that homegrown Italian taste.” (561-660-8272)
Although a standard item across the Hillstone restaurant chain, this sundae has definitely found a home in Palm Beach. “We sell between 40 and 50 on a busy evening in season,” says Jason Francis, Palm Beach Grill’s culinary manager. What sets this one apart is the quality of the ingredients, beginning with Sloan’s vanilla ice cream. “We use Callebaut Belgian chocolate to make our own hot fudge, and we also make the candied pecans and whipped cream in house. It’s simple, rich, and decadent.” (561-835-1077)
Owner Francis Touboul grew up in Marseille with this dessert on the table. Because he feels many restaurants overcook the pastry cream, he insists his chefs gently thicken the filling over a bain-marie. “It’s been a favorite of our customers over the years, and it’s the perfect way to end a meal,” he says. “The key is the contrast between the warmth and softness of the vanilla bean cream and the crunchiness of the caramelized sugar topping.” (561-265-0600)
“This was one of the first desserts I put on our menu when we opened,” says pastry chef Ivy Haaks. “I was looking for a classic that wasn’t vegan.” Her version differs from the normal graham cracker crust by substituting ginger snaps with a strong ginger flavor, but adheres to the restaurant’s main tenets: the eggs used are organic, and every ingredient is made in house. For Haaks, a Miami native, the dessert symbolizes the essence of the Florida lifestyle and experience. (561-417-5836)
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