Peas and Carrots: The New Sweet Treats?
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?