My F&W
quick save (...)
Slideshow

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 18 of 27
  • < back
travel

Gramercy Tavern; New York City

Peanut Butter Semifreddo
After eating a wonderful oversize macaron at Thomas Keller’s Bouchon, star pastry chef Nancy Olson started thinking about how to incorporate the French almond-flour sandwich cookie into a plated dessert. “We needed to have textural contrast,” she says, so she wound up placing a crispy chocolate macaron atop a lusciously creamy semifreddo that she makes with house-made peanut butter. The dessert gets finished with hot fudge, salted caramel and candied peanuts. “I think it’s really fun to do a very American flavor combination and throw a French macaron on it,” says Olson.

More ∨
You might also like
advertisement