Butter and cream. Dairy products give a lush mouthfeel and carry flavors well. Though he offers leaner choices such as poached fruit or wild strawberries among the 40 desserts offered daily, Bennet's most popular is frozen orange liqueur souffl . A homage to whipped cream, eggs and sugar, it's dusted with cocoa and plated with raspberry puree. The notion of rich is germane to memorable desserts.
Indulgence is associated with butter, cream, eggs, sugar and chocolate.
Maury Rubin uses the richness of dairy to enhance tarts at City Bakery in New York. The chef-owner picks a flavor then a medium to transport it. That's how Rubin developed the bakery's signature passion-fruit tart. Years ago, he was introduced to passion fruit via a Bavarian cream. The chilled custard dessert was a perfect complement to the acidic fruit with a tangy, tropical edge.