I'm a madwoman for savory desserts. Don't skimp on the salt with my sweets.
This olive gelato dessert at Uchiko hit the spot like soft serve and french fries never did, and it's classier too. This is a hybrid of desserts by Philip Speer (executive pastry chef and culinary director of Uchi and Uchiko) and Andy Lewish (Uchiko's pastry chef).
First, they form the slightly briny and earthy olive gelato into a disc and lay it on top of the warm, freshly torched lemon curd. Crushed candied Marcona almonds deliver crunch. To compliment the gelato's distinct flavor, they pair it with a bittersweet chocolate ganache to bring sweetness and depth. For an extra punch of olive, the pastry chef dusts olive powder on top.
They tested this dessert out as a special but luckily it's now a staple on their the regular menu, priced at $9.
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