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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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Fifth Floor; San Francisco

Jasmine Tea Crémeux with Pomelos
While growing up in the Philippines, pastry chef Francis Ang loved to eat pomelos, an Asian citrus fruit with a refreshing, bittersweet flavor. When he came upon an especially fragrant batch of pomelos from a local grower, Hamada Farms, Ang got the idea to add jasmine to this creamy, mousse-like dessert. “I was scraping the rinds and the oils burst with a jasmine-like scent,” he says. “Coincidentally, a jasmine bush surrounded my childhood house. It was very nostalgic!”

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