Not all hazelnuts are created equal.

F&W Editors
December 16, 2014

Not all hazelnuts are created equal. After tasting DuChilly hazelnuts from the Pacific Northwest, pastry chef Hedy Goldsmith of The Cypress Room in Miami knew they deserved their own signature dessert. “They are unlike any other hazelnuts I’ve ever eaten,” she says. She incorporates them into a frozen hazelnut parfait with rich crème fraîche, puffed farro, pickled cherries and dried salted caramel. It’s garnished with ribbons of pickled cherry jelly. “I love playing with flavors and textures and introducing a savory element into desserts,” she says.

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