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...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 12 of 27
  • < back

Blackbird; Chicago

Mont Blanc
The classic Mont Blanc is a decadent mountain of chestnut puree strands, topped with whipped cream to resemble its snow-capped namesake in the Alps. For her version, pastry chef Dana Cree evokes a whole mountain range with vanilla meringue, poached pears, and chunks of a fudgy, complexly flavored cake made with chestnut flour, hazelnut oil and white wine. She tops the plate with vanilla cream and finishes it by pouring in a lake of caramel-chestnut hot chocolate, which she makes with Valrhona’s Caramélia caramel-chocolate couverture.

More ∨
You might also like