When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat.
'very small anna' on Serious Eats
I'm pretty adept at making semifreddos, granitas, and all kinds of hand-stirred frozen desserts, but before I even started experimenting with those, I filled the chilly dairy void in my menu with all kinds of wacky panna cotta. Here's one great example.
Rich, chocolatey, salty, sweet, this tart is sure to please everyone at the table.
These bite-sized takes on Animal Crackers are vaguely lightly spiced with a shattery crispness. Perfect as an unexpected treat.