Eye Candy: ​Lemon Balm Tarts with Raspberries and Rosé Jelly at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, chef Colleen Grapes of New York City's Oceana served perhaps one of the daintiest desserts of the evening: subtly sweet lemon balm tarts with raspberries and a gorgeous rosé jelly, all sitting atop a crispy shortbread base. The bright lemon cream was given a burst of flavor from the ripe summer raspberries and couldn't look any prettier with a final flourish of garden flowers.... Read more >

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Recipe: Jennifer McCoy's Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios

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Recipe: Champagne Jelly with Golden Raspberries

Champagne Jelly with White Raspberries and Mint While we're always game to kick off a meal with a glass of Champagne, we also love the idea of letting some bubbly spill into the dessert course. In this ethereal treat from chefs Scott Crawford and Steven Greene, Champagne is set into a shimmery, pearl-toned gelée, then garnished with a dab of crème fraîche and golden raspberries, which are milder in flavor than their red cousins. Get the recipe here.

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Recipe: Honey–Yuzu Consommé with Raspberry Salad and Mascarpone Sorbet

Honey–Yuzu Consommé with Raspberry Salad and Mascarpone Sorbet The lucky diners at Laurent Gras's series of JBF LTD dinners were treated to this gorgeous and refreshing dessert: creamy mascarpone sorbet in a pool of tangy honey–yuzu broth, topped with fresh raspberries and lemon confit. Get the recipe here.

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