America's Best Gluten-Free Desserts
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.