Sometimes a dessert is so special that it hits the trifecta. 1) Incorporates fresh fruit that’s in season 2) Uses said fruit in a creative or unique way 3) Looks beautiful on the plate and 4) tastes really good – ok I guess I meant the “Quattro” not the trifecta.
The Rhubarb soup with Greek yogurt sorbet and spring fruits was the kind of dessert that seem to match the season perfectly. The spring fruits included bits of Kiwi, raspberries, blackberries, golden raspberries (yellow in color) and spring flowers. This colorful mix sat in an absolutely delicious, poured-at-the table, cold rhubarb soup. The soup was sweet but not too sweet (it is rhubarb after all). And to offset some of the sweetness the sorbet was a neutral Greek yogurt flavor. One of the best parts of the dessert was the sections of rhubarb that were sauteed with sugar to make them tender and to cut the tartness.
I can’t think of a dessert I’d rather have on a warm spring day in NYC.
Recommended: Rhubarb soup.
Quattro Pastry Chef Antonio Bachour was just named a Top 10 Pastry Chef in US.
Quattro is located in the Trump Soho hotel on 246 Spring Street. Their website is here.