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America's Best Gluten-Free Desserts

Incredible pastry chefs around the country are on a mission to create ultra-indulgent desserts without gluten. (While all the desserts he...
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Slide 10 of 27
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August; New Orleans

Satsuma Creamsicle
One summer, pastry chef Kelly Fields discovered the “stuffed” snowball—fine flakes of satsuma-flavored ice around vanilla ice cream—at Hansen’s Sno-Bliz, a well-loved shaved-ice shop in New Orleans. She decided to pay tribute with this citrusy dessert. Fields replicates the texture of shaved ice in an orange sorbet made with local citrus and a splash of cream soda, then surrounds it with crunchy yogurt-flavored meringues, candied kumquats and oranges, and supremes of fresh citrus. Beneath the sorbet is a pile of carbonated sugar candy—similar to Pop Rocks—which Fields flavors with dehydrated and ground candied satsuma zest.

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