The First Kiss - Dessert
The First Kiss - Dessert
Rosebud of shiso-lime sorbet
Rosebud of shiso-lime sorbet
The First Word
The First Word
Pastel de Chocolate
Pastel de Chocolate
Apple Tartlet
Apple Tartlet
Squash crepes and ice cream
Squash crepes and ice cream
Cheesecake
Cheesecake
Chocolate and Brown Butter Cake with Pomegranate and Pear Sorbet
Chocolate and Brown Butter Cake with Pomegranate and Pear Sorbet
Chocolate ribbon tres leches cake
Chocolate ribbon tres leches cake
Amaranth ice cream and mango
Amaranth ice cream and mango
Macaroons
Macaroons
Summer seasonal dessert
Summer seasonal dessert
Dark chocolate torte
Dark chocolate torte
Artful dessert
Artful dessert
5 star twix dessert
5 star twix dessert
Chocolate souffle
Chocolate souffle
Hazlenut semifreddo
Hazlenut semifreddo
Bruleed pineapple with passion fruit-mango
Bruleed pineapple with passion fruit-mango
Lemon custard
Lemon custard
Ricotta Tart
Ricotta Tart
Strawberry 3 ways
Strawberry 3 ways
Strawberry and caramel ice cream
Strawberry and caramel ice cream
Raspberry-Rose
Raspberry-Rose
Lemon Tropical Cake
Lemon Tropical Cake
Chocolate Chip Ice Cream
Chocolate Chip Ice Cream
Wedding Cake Ron Ben Isreal
Wedding Cake Ron Ben Isreal
Wedding Cake Ron Ben Isreal
Wedding Cake Ron Ben Isreal
Coffee and Donuts
Coffee and Donuts
Apple and Cinnamon
Apple and Cinnamon
Tropical orange and mango
Tropical orange and mango
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The First Kiss - Dessert
The First Kiss - DessertThe First Kiss by Chef Dominique Ansel.  At UP (Unlimited Possibilities) above Dominique Ansel Kitchen located on 137 Seventh Ave South this dessert tasting menu is a one of a kind experience.  
Rosebud of shiso-lime sorbet
Rosebud of shiso-lime sorbet A rosebud of shiso-lime sorbet tucked into the folds of a flagrantly pink live orchid by Chef Dominique Ansel.  At UP (Unlimited Possibilities) above Dominique Ansel Kitchen located on 137 Seventh Ave South this dessert tasting menu is a one of a kind experience.   
The First Word
The First WordCrafted out of marshmallows this dessert called The First Word by Chef Dominique Ansel, is a child memory rollercoaster. At UP (Unlimited Possibilities) above Dominique Ansel Kitchen located on 137 Seventh Ave South this dessert tasting menu is a one of a kind experience.  
Pastel de Chocolate
Pastel de ChocolateThis sweet creation by Lauren Resler and Empellon, is a Pastel de Chocolate: Fig-Tamarind Caramel
Apple Tartlet
Apple TartletA handful of noteworthy restaurants allow you to sample a prix fixe menu of desserts without eating dinner first and Per Se is one of these places. 
Squash crepes and ice cream
Squash crepes and ice creamA scoop of spiced butternut squash ice cream resting atop vanilla crepes and pretzel chips at Per Se.  
Cheesecake
Cheesecake Cutting Straight to the Chase With Dessert - The New York Times
Chocolate and Brown Butter Cake with Pomegranate and Pear Sorbet
Chocolate and Brown Butter Cake with Pomegranate and Pear SorbetChocolate and Brown Butter Cake with Pomegranate and Pear Sorbet made by Alexandra Ray while working at North End Grill located in the Financial District. 
Chocolate ribbon tres leches cake
Chocolate ribbon tres leches cakeAt Picholine, a chocolate ribbon arched over a moist tres leches cake, bookended by brownie ganache and vanilla ice cream. 
Amaranth ice cream and mango
Amaranth ice cream and mangoThis sweet creation, by Lauren Resler and Empellon, is a Amaranth Ice Cream: Mango, Honey, Ginger, Hazelnut
Macaroons
MacaroonsMacaroons from Bosie Tea Parlor and Damien Herrgott.
Summer seasonal dessert
Summer seasonal dessertA base of vanilla custard is layered with a green mint sponge cake and blueberries, atop that is a seasonal berry foam that is topped with pink fruit granita. 
Dark chocolate torte
Dark chocolate torteCutting Straight to the Chase With Dessert at Per Se in Columbus Circle of NYC.  A dark chocolate torte at Per Se: chocolate ganache with crispy Hazelnut praline, Okinawa brown sugar ice cream and toasted milk chocolate mashmallow.
Artful dessert
Artful dessertPiazza Duomo in Alba by Chef Enrico Crippa, creates art in addition to experiences of flavor. 
5 star twix dessert
5 star twix dessertDessert by Pastry Chef Shawn Gawle.
Chocolate souffle
Chocolate souffleVaucluse by Chef Michael White, plates a warm chocolate souffle with a vanilla ice cream and cream sauce. 
Hazlenut semifreddo
Hazlenut semifreddoBob Truitt of Alta Marea Group plates a Hazlenut Semifreddo with grapefruit, anise marscarpone and dark chocolate at Marea
Bruleed pineapple with passion fruit-mango
Bruleed pineapple with passion fruit-mangoAt Picholine, bruleed pineapple with passion fruit-mango ribbons, pomegranate seeds, purple shiso, a quenelle of coconut rice and kissed of passion fruit diplomat cream. The dessert receives a tableside pour of tropical fruit soup. 
Lemon custard
Lemon custardDessert by Pastry Chef Shawn Gawle.
Ricotta Tart
Ricotta TartBob Truitt of Alta Marea Group plates a Ricotta Tart with huckleberries, candied delicata and butternut squashes, Sicilian pistachios and lemon sorbet.
Strawberry 3 ways
Strawberry 3 waysA sweet creation of strawberries made by Laurie Jon Moran.
Strawberry and caramel ice cream
Strawberry and caramel ice creamStrawberry and caramel ice cream made by Meredith Kurtzman
Raspberry-Rose
Raspberry-Rose"Raspberry-Rose" with Lychee Gelée, Rose Emulsion and Raspberry Sorbet made by Laurie Jon Moran of Le Bernardin. 
Lemon Tropical Cake
Lemon Tropical CakeThis beautiful display of dessert was plated and served at Daniel Boulud's Daniel Restaurant on the Upper East Side of NYC. 
Chocolate Chip Ice Cream
Chocolate Chip Ice CreamChocolate chip ice cream made by Meredith Kurtzman.
Wedding Cake Ron Ben Isreal
Wedding Cake Ron Ben IsrealWedding Cake by Ron Ben Isreal and RBI cakes
Wedding Cake Ron Ben Isreal
Wedding Cake Ron Ben IsrealWedding Cake by Ron Ben Isreal and RBI cakes
Coffee and Donuts
Coffee and Donuts New York, NY, January 27th 2014 Cinnamon-Sugared Brioche Doughnuts with Cappuccino Semifreddo part of the Dessert menu at The Salon at Per Se
Apple and Cinnamon
Apple and CinnamonNew York, NY, January 27th 2014 A soft log of caramel mousse, thin of rectangle of puff pastry, cinnamon ice cream, dehydrated apple crumble, crescent of poached apple, apple purée, raw apple, part of the dessert menu at Pincholine
Tropical orange and mango
Tropical orange and mangoNew York, NY, January 27th 2014 Dessert menu at Pincholine
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DominiqueAnsel_BH-48.jpgNew York, NY December 5th 2015 at Dominique Ansel Kitchen, this dish is called First Word and evokes things from your childhood. First Word – A light and airy take on a floating island (traditionally made of poached meringues floating in crème anglaise), with a moist carrot cake and sweet pea anglaise finished with rice milk with a splash of gin, and vanilla meringues that spell out the first word of each of our guests.
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DominiqueAnsel_BH-114.jpgNew York, NY December 5th 2015 at Dominique Ansel Kitchen, this dish is called First Kiss – A sweet moment so special that it’s served in custom-made bowl – a smooth bowl to represent ladies' cheeks, and a stubbly bowl to represent the scruff on guys. With raspberry roasted peanut water, cream soda pearls, and a whipped vanilla panna cotta with a hint of mint. To match, a butter popcorn-infused rum and cola drink brings you back to the teenage years of making out in a movie theater.
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DominiqueAnsel_BH-283.jpgNew York, NY December 5th 2015 at Dominique Ansel Kitchen, a palate cleanser, the Shisho Lime Sorbet served in a live orchid.
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