America's Best Gluten-Free Desserts
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“This dessert is pure nostalgia for me,” says pastry chef Arnaud Chavigny. “I recalled the time I spent at summer camp in the French Alps and how we picked blueberries to eat with farm-made yogurt, buttermilk pancakes and scones.” For his deconstructed vacherin (a cream-and-fruit-filled meringue), Chavigny combines zingy lime juice-marinated blueberries with crisp mini meringues. He arranges them around a cube of two swirled-together sorbets—yogurt and violet made with Rothman & Winter crème de violette, an Austrian liqueur made by macerating two types of violet flowers in brandy.