A Grand Prize Dessert
“Dessert should be playful, joyful, and surprising,” says Pastry Chef Abigail Black of Henrietta Red, the Grand Prize Winner of our Sweet & Savory Challenge with Star Chefs. Her Basil Yuzu Lychee Ice Cream Cake reflects that philosophy, celebrating natural color, bright acidity, and playful texture. The dessert transforms purple basil and yuzu into a vivid neon-pink frozen yogurt, layered with marshmallow-soft lychee ice cream.
|
“I’m drawn to desserts that feel playful and surprising, using natural ingredients to create vivid color, bright acidity, and a sense of joy on the plate.”
— Abigail Black Pastry Chef at Henrietta Red, Nashville |
Select up to 12 flavors.
Available to Foodservice Professionals & Distributors Only.
Flavors to Explore
Purees: Apricot, Banana, Black Currant, Blackberry, Blueberry, Camu Camu, Cherry, Coconut, Cranberry, Kiwi, Lychee, Mango, Pear, Pink Guava, Prickly Pear, Red Jalapeño, Red Raspberry, Soursop, Strawberry, Tamarind, White Peach
Concentrates: Blood Orange, Carmelized Pineapple, Key Lime, Mandarin/Tangerine, Meyer Lemon, Passion Fruit, Pomegranate
Blends: Chipotle Sour, El Corazon, Mango Passion Fruit, Passion Colada, Peach Ginger, Red Sangria, Thai Basil & Black Pepper, Yuzu Luxe Sour
Specialties: Lime Zest, Lemon Zest, Orange Zest, Sweet Ginger, Sweet Hibiscus
Tastecraft: Lime Slices, Lemon Slices, Orange Slices, Strawberry Slices, Pineapple Pieces, Whole Raspberries, Dragon Fruit Crumble
Complimentary to Foodservice Professionals Only.