When it comes to tea as a culinary ingredient, matcha is having a moment. But restaurants across the country are looking beyond that trendy tea to create brew-inspired desserts with other variations of black, green and herbal tea.
Toasted Oat & Chamomile Pots de Crème, Cure, Pittsburgh
Skip the after-dinner coffee in favor of calming oat-topped chamomile pots de creme and honey-lemon-blueberry preserve to capture the essence of the classic tea stir-ins. This ultra-seasonal Mediterranean-inspired restaurant adds an early-fall element with a garnish of blink-and-they’re-out-of-season ground cherries.
Coconut cream pie makes way for the bergamot flavors of Earl Grey tea at this upper-crust California pie shop. The fluffy slice piles tea-infused white chocolate mousse with a layer of salted pistachios over a layer of dark chocolate ganache. The mousse is slathered with freshly whipped cream and a sprinkling of more pistachios. It pairs well with tea, as well as the creamy nitrogen-infused house cold-brew.
Pastry wizard and Cronut creator Dominique Ansel loves edible wordplay, so perhaps it was only a matter of time before he took on tiramisu. The resulting dessert presents black tea- and honey-soaked cake with layers of mascarpone cream under a dusting of cocoa powder and more tea.
Cure photo courtesy of Adam Milliron
from FN Dish – Food Network Blog http://ift.tt/1Q8eLt7
3 of a Kind: Tea Desserts