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.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.