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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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Slide 8 of 27
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The Catbird Seat; Nashville

Pear Ice with Fernet Branca
At the hottest restaurant driving Nashville’s booming food scene, cook Mayme Gretsch conceived this unusual and delicious dessert as a cheese plate without cheese. “I thought of all the things that I would like to eat and drink along with a nice wedge of cheese, then thought about how to transform them,” she says. Gretsch turns superripe pears into sorbet and freezes it into a pear shape, then adds a black walnut pudding, made with cream and walnut liqueur; a Fernet-Branca gelée, which she calls “a fancy Jell-O shot”; and crunchy cardamom meringues. These disparate-sounding components mesh beautifully, and Gretsch enjoys hearing diners describe their combined flavor. “Some say it reminds them of childhood butterscotch pudding, and others say bananas.”

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