11/1/2013

Bobby Schaffer, pastry chef at Chicago's Grace restaurant, was recently challenged to create a delectable dessert using a difficult ingredient -- the relatively unknown and highly acidic cupuacu fruit. Schaffer juiced the fruit and added whipped egg yolks, sugar syrup and whipped cream to create a rich semifreddo, which he served with wild huckleberries and Asian pear.

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Chicago Reader

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