The Last Course A Cookbook

Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end resultsomething brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity. The desserts inThe Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant. Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern's sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated, with more than eighty-five full-color photos,The Last Course is the last word on dessert.

<b>Claudia Fleming</b> is the pastry chef of Gramercy Tavern in New York City. She is the recipient of the 2000 James Beard Award for Outstanding Pastry Chef. Her work has been celebrated in publications such as <i>The New York Times, Bon Appetit, Food & Wine, Saveur, Vogue</i>, and <i>Time</i>.<br><br><b>Melissa Clark </b>is a regular contributor to <i>The New York Times,</i> among other publications. She is the author of eleven cookbooks.

Chilled Rhubarb Soup with Rose Parfait, Strawberry Sorbet, Candid Pistachios, Strawberries, and Rhubarb Chips

This dessert features a fruit, a vegetable, and a flower, all with a natural affinity for each other. The rhubarb soup is sweet and tangy, softened by a delicate and creamy rose parfait. The crunchy pistachio nuts fit right in with these sweet, distinctive flavors, and the more delicate crunch of the rhubarb chips is a nice tart contrast to the rich, nutty garnish. The warmth of the rhubarb, rose and pistachio flavors is in pleasing opposition to the cool temperatures of the soup, parfait and sorbet.

Components
Chilled Rhubarb Soup
Rose Parfaits
Candied Pistachios
Strawberry Sorbet
Rhubarb Chips
Fresh hulled strawberries, quartered

Directions
Ladle the soup into shallow bowls. Place a rose parfait in the center of each bowl and scatter strawberries around the parfait. Sprinkle with candied pistachios. Top each parfait with a small scoop of sorbet and finish with a rhubarb chip.

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Excerpted from The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming, Melissa Clark
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.