Photography by Rose E. Martin
Sometimes, all you need is one bite. Five local chefs took on the challenge of creating a delicious, haute dessert—on a spoon.
Executive Chef Eric Snow, pastry chef at Cafe Boulud in Palm Beach, reimagined a Florida favorite: Key lime pie. Starting with the graham-cracker streusel “crust,” each spoon holds Key lime panna cotta, lime-vanilla caviar and meringue and mojito sorbet, and is garnished with edible flowers.
Ménage à Trois
Buccan Pastry Chef Antonia Grandberry thought of birthday cake-inspired bonbons—“reminiscent of cake pops,” she says. Grandberry began with quenelle ice cream in three flavors: confetti cake, chocolate and red velvet. After being placed on a spoon, each was dipped in chocolate, frozen and decorated individually.
After enjoying this delicious combo of candy-spiced pecans, sweet corn powder and Kirsch whipped cream by Chef Adam Brown of The Cooper in Palm Beach Gardens, take a bite of the spoon: Holding an amarena cherry, it’s made of chili-chocolate-dipped sweet corn with salted caramel.
Jennifer Reed, chef-owner of The Sugar Monkey in West Palm Beach, created a miniature version of Meyer lemon meringue pie. This silver spoon contains Meyer lemon curd, orange confit, grapefruit and, for a crust-like crunch, oatmeal crumb.
Resting on a pistachio macaron, this spoon dessert by Stephanie Steliga, of Artful Desserts Inc., consists of a single Bing cherry with Grand Marnier sabayon and cobbler. If the spoon looks pretty enough to eat, it is: It’s made of vanilla bean white chocolate dipped in edible gold.