AmbrosiaDessert Kaitlyn O'Dell. Currently in culinary school. I do not own any of these photos unless otherwise noted Every photo is linked to the original post/recipe and tagged with the title of the blog, just click on it to bring you there!

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40% Milk Chocolate Mousse, Macadamia Sable, Praline, Coconut Sorbet 
"Peaches and Cream"
Santa Rosa Plums, Pine Nut Nougatine, Vanilla Bean- Basil Ice Cream
-French Laundry  
Coconut Vacherin-
coconut sorbet, passion fruit kaffir lime sorbet, coconut crumble, coconut meringue filled with passion fruit curd, pineapple, green mango salad, coconut-lime yogurt, passion fruit pulp, mango, papaya, coconut oil
Chocolate Ganache Tart with Caramel Corn 
Freeze Dried Fruit Plate 
-Pastry Chef Maximo Carmona or Lacroix 
Chocolate Tart
-Pastry Chef Claire Shears of Talula’s Table 
Strawberry Butter Cake, Buttermilk Cream, Strawberry Sorbet, Strawberries
-Pastry Chef Isaiah Billington of Woodberry Kitchen-Baltimore, MD
Strawberries and Elderflower 
-La Vie 
Pastry Chef Noah Carroll of Cafe Bouloud, New York
Strawberry Chiffon:
Strawberry Mousse, Sherry-macerated Strawberries, Basil, and Fromage Blanc Sorbet
-Ashley Brauze
Huckleberry’s Fruit Tart
Cheesecake-Nobu, California  
Strawberry Consommé, Barley Cake, Cucumber, Yogurt, and Peppermint
-Pastry Chef Aaron Russell of Restaurant Eugene-Atlanta Georgia