Recipe: Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters

Recipe for Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters from the James Beard Foundation This striking plum soup from Aureole's Jennifer Yee showcases an array of contrasting flavors and textures. If you make the sorbet and gelée ahead of time, the dessert becomes a completely feasible finale for your next dinner party.

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Recipe: Spiced Peaches with Yogurt Panna Cotta, Raspberry Coulis, Champagne Gelée, and Basil

Christina Lee of Recette employs spherification to create Champagne caviar for this festive panna cotta, but you can make a simpler component at home without channeling your inner Ferran Adrià. Just use powdered gelatin to set a straightforward gelée—no calcium chloride bath required.

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Eye Candy: Coffee as Dessert

David Katz, chef and owner of the popular Mémé Restaurant in Philadelphia, treated Beard House diners to his beautifully crafted New American cuisine last week. We loved his playful, multitextured dessert: coffee gelée with almond cream, chocolate puffed rice, and orange powder. See more photos of his marvelous menu here.

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Eye Candy: Beard House

dessert garnish At Friday's Beard House dinner, chefs from the Apicius International School of Hospitality in Florence prepared a dessert course of miniature ricotta tarts along with these sculptural garnishes: a nest of spun sugar cradling berries and poppy seed–studded gelées. See more images from the event here. (Photo by Philip Gross)

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