Carnoli Rice Pudding
Cherries
Pecan shortbread
Cherry Vinegar

Warm Milk Chocolate Veloute
Malt Ice Cream
Fleur de sel
Graham Crackers

Ricotta Cheesecake
Candied Citrus Zest
Brown Butter Ice Cream
Mesquite Flour

Pate a choux Doughnuts
Chantilly
Cocoa Nibs
Rose Geranium

Lemon Sherbet
Double Vanilla Shortbread
Vanilla Egg cream
Crunchy Poached Rhubarb

the game and the desserts!

Playing the game…

Carnaroli rice pudding
- dusted with Mesquite flour, studded with Candied Citrus Zests and swirled with the Rose Geranium steeped in simple syrup. Maybe the Chantilly to lighten it up?

And riding the waves of a wonderful lemon truffle I had recently:
Lemon Sherbet
- nestled next to Malt ice cream, on a nest of Warm chocolate sauce, stabbed with the Double Vanilla Shortbread… (in the gazebo?)

And yes, the Ricotta cheesecake is screaming for a pool of the Cherry vinegar, Cocoa nibs and Crunchy poached rhubarb dice.

Butterscotch pot de creme
- nestled under Swiss meringue with tangy Cherries and Shuna’s Famous Graham Crackers to scoop it up with… all dusted with Fleur de Sel.

2) Carnaroli rice pudding
Plump Golden Raisins – because it would just do that much more for the texture to have a chewy fruit with the soft rice
Cherry vinegar
Candied Citrus Zests

3) Warm milk chocolate veloute
Dacquoise
Malt ice cream
Chantilly

4) Ricotta cheesecake (this has no crust)
Double Vanilla Shortbread
Rose geranium
Cherries

5) Pate a choux doughnuts
Brown Butter ice cream
Warm chocolate sauce
Cocoa nibs

6) Lemon Sherbet
Shuna’s Famous Graham Crackers
Crunchy poached rhubarb dice
Swiss Meringue

Yum.

Warm Milk Chocolate Veloute topped with Toasted Swiss Meringue, served with Shuna’s Famous Graham Crackers and Fleur de Sel for sprinkling.

Lemon Sherbet float made with Vanilla Egg Cream, with Cherries and a drizzle of Cherry Vinegar.

Butterscotch Pot De Creme with Chantilly Cream and Pecan Fleur de Sel Shortbread

Rose Geranium infused Ricotta Cheesecake, served with Crunchy Poached Rhubarb Dice and Candied Citrus Zests.

Pate a Choux Doughnuts stuffed with Malt Ice Cream, Sour Cherries and Warm Chocolate Sauce

Carnaroli Rice Pudding with Mango Dice, Coconut Dacquoise and Boba Milk Tea

I cheated – I know. I added three elements to the last dish because I wanted to use all the mains, and I didn’t want to duplicate. Really though, it all sounds good to me!

Carnaroli with cherries, cherry vinegar, vanilla shortbread

Veloute with malt ic, dacquoise, graham

Ricotta cheesecake with rose geranium, mesquite flour, rhubarb

Pate a choux with choco sauce, vanilla egg cream, nibs

Lemon sherbet with bay gelee, candied zest, meringue

Hope it went well for you.

i had more fun thinking outside the rules so i did.

1. saltine or pita chips, cherries, saffron chantilly. for crunch, salt, acid, spice.

2. toasted coconut, salted plum compote, candied macadamias spiced with curry and kaffir lime leaf. going with the rice = asian idea.

3. dacquoise, malt ice cream, shot of hot cinnamon/ancho tea. simple is best, the shot gives the eater an option.

4. graham crackers, candied citrus peel, rose geranium. should never get too crazy with cheesecake (or creme brulee).

5. mini-pots of raspberry jam, orange curd or marmalade, peanut butter mixed with maple syrup. don’t want to overwhelm the donut’s egg flavor, also don’t want to distract from the tender, flaky texture.

6. cherry vinegar (reduction?), laurel gelee, warm blueberry muffin or slice of banana bread. i had a buttery muffin + apple sorbet combination at aqua once, it was amazing. there should be a law.