Pastry chef Kelly Fields on a new dessert to try now at August: "Inspired by the Creamsicle... I created a satsuma mousse with carrot cake granola and carrot sorbet made from fresh buttermilk. The satsumas come from a trip I made to Israel to visit my best friend, and we drank this fresh carrot-orange juice, which was wonderful. So the sorbet is made to be like that drink — a great combination of orange and carrot flavors and that nostalgic sense of a Creamsicle." [Gambit]
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