Ashley Brauze from DB Bistro Moderne - Plum Delice: Ricotta Mousse, cornmeal poundcake, plum gelee, candied corn
Ashley Brauze from DB Bistro Moderne made one of my favorite desserts from the 2011 New York Food and Wine “Sweet” event. She said her plum-based dessert was meant to compliment all the chocolate desserts expected to be on hand. It was a thoughtful strategy that worked because I found her “Plum Delice” (Ricotta Mousse, cornmeal poundcake, plum gelee and candied corn) to be exceptionally light and flavorful–the candied corn was a great touch as well. Video after the jump… (more…)