spring desserts

[m brown]

Each season any number of food magazines list
top chefs selections for their seasonal menu.
I would like to start that practice here on Cheftalk.com.
Over the year I have noticed chefs posts coming from all over the world. I am sure many of us would love to know what the best selling menu item is on the other side of the world!
Any thoughts?

I just got back from vacationing in Hawaii... i loved the broiled pineapple... sort of bruleed... I use turbinado.
I'm into the pure fruit thing right now.
PS> How's the baby?

[m brown]

carol,
check out my recipe in the cheftalk.com recipe file, for pineapple, apple & sour cherry strudel. it calls for caramelized pineapple with no sugar!

baby is groovy.
thanks for asking!

[m brown]

I'm going back to work in a month and need to come up with new menu iitems. What's everyone serving?

I wanted to do a souffle of dark chocolate and violet,
a nut "tart" in the style of a tartan, grilled or stir fried fruits with ice cream and a frozen mousse with citrus and taquila.

PS does any one know where to find Violet extract?

I am going to start to run fruited granitas now that the weather is becoming nicer.

[momoreg]

The chocolate with violets sounds so unique. Just today I made some chocolate-flecked butter tuiles, and I plan to fill them with a very light strawberry mousse. I am in Stamford, Connecticut. I think I'm pretty close to where you are, M. Brown. Yes?

hey mbrown, thanks for the announcement.

I don't know where to find violet extract but what about cream de violettes by Garnier liquers.... its a French liquer. Thats the best I could come up with .

hope you and baby are well.

I'm not a professional pastry person anymore, but I used to do individual trifles and they always went over pretty well. Probably the most popular was the winter version with chocolate, toffee and bananas, but once good fruit starts really coming in there are so many great things you can do. Spring and summer was always my favorite time to do pastry.

[m brown]

What do you guys think of this

confit of pineapple souffle glace with angleica garni, coconut anglaise, chocolate syrup and macadamia nut extra bitter chocolate bark?

coffee cremalata and devils food trifle. devils food soaked in espresso,cappuccino custard built up in a ring, espresso grain cream sauce and side of coffee cremalata (cross between ice cream and granita) to finish the plate, chocolate strussel?