Delice au Chocolat
One of pastry chef Milton Abel’s favorite recipes is a creamy banana crème fraîche sherbet, and here he serves it as part of a wonderful multitextural gluten-free dessert. He makes a rich chocolate mousse with Valrhona Manjari chocolate, a single-origin bar with a nice acidity. Alongside is pain d’épices, a spiced French cake that’s typically baked with rye flour and flavored with anise. Abel swaps out anise for spicy ginger powder and uses Cup4Cup gluten-free flour blend, the versatile mix of cornstarch, rice flour, milk powder, tapioca, potato starch and xanthan gum developed in 2010 by the French Laundry’s Lena Kwak and now marketed by chef Thomas Keller.