America's Best Gluten-Free Desserts
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Pastry chef Baruch Ellsworth whips eggs with sugar, pistachio paste and Cup4Cup flour, then uses a steam oven to bake his genoise, a traditional Italian sponge cake. The wet heat ensures that this gluten-free version stays exceptionally moist. Alongside are pistachio-cherry ice cream, a gelée made with rose water and Sauternes, and thin slabs of dehydrated mousse made from Valrhona’s single-origin Manjari chocolate.