America's Best Gluten-Free Desserts
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At Barbara Lynch’s flagship Boston restaurant, pastry chef Jamie Davis uses a clever combination of ingredients to make a dessert that is by turns creamy, moist and airy as well as sweet, salty and savory. The base for her chocolate mousse is 70 percent cacao dark chocolate; whipped avocado gives the accompanying ice cream an incredibly creamy texture, and both are paired with an unusually light and fluffy banana cake, which Davis makes with a custom blend of tapioca starch, cornstarch and rice flour. She sprinkles the plate with crunchy caramelized popcorn and flakes of sea salt.