May brings a new crop of seasonal fruits and berries to market, making this month the perfect time to sweeten the dessert lineup. Add color, freshness and flavor to the menu with these five recipes.
Photo courtesy of National Watermelon Promotion Board
Rosewater Pavlova with Watermelon Rose Sorbet
To promote sustainability by reducing waste, Pastry Chef Rochelle Cooper juices scraps of watermelon left over from watermelon salad to create a sorbet.
Although this dessert uses traditional tres leches cake as a base, Chef Adam Ross calls it “seis leches” or “six milks” because milk foam, whipped mascarpone cheese and other dairy ingredients complete the cake.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.