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Peas and Carrots: The New Sweet Treats?

By Megan Giller
August 22, 2013

Step aside, grandma’s chocolate cake. Carillon pastry chef Plinio Sandalio told us last month that peas and carrots were about to be the next big thing in dessert, and it turns out he was right. Peas make an appearance on his current dessert menu in the olive oil sponge cake, with pea custard, bacon brittle, mint sorbet and mascarpone.

And Sandalio’s not the only one. Barley Swine pastry chef Kyle McKinney just introduced a new plate on the menu: carrot panna cotta, lemon gelee, lavender crumble and pea-tendril tapioca. Plate Online just wrote about the dessert, and it’s already making waves in town.

First bacon in desserts, now vegetables. What’s next, pescatarian plated desserts?

Places Mentioned

Barley Swine

American • South Lamar

Food27 Decor23 Service26 Cost$67
 
 
 
The Carillon

American • Campus

Food24 Decor21 Service22 Cost$68
 
 
 
 
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