Chef Kristine Kittrell took over the kitchen at Mulberry a mere six months ago. She's added a few signature items, but mostly she's revamped the menu by focusing on what's seasonal and local.
Take for example her spin on profiteroles, which demonstrates her passion for weaving local Texas ingredients with classical aesthetics. She churns fresh strawberries and jalapeños into ice cream, then uses it as a filling for choux pastry. The ice cream filled-pastry rests on a creamy pool of lavender infused crème anglaise. To finish the dessert, the crème is dotted with slices of strawberries and candied jalapeños.
With each bite, the pepper's heat seeps through while the ice cream cools your tongue. This addictive contrast of heat and sweet will keep you going back for bite after bite.