Spinning the Dessert

The "spinning" category is sort of a catch-all category.  It can mean switching up flavors (making a cashew butter mousse with a raspberry bavarian and calling it "peanut butter and jelly, for example) or adding herbs or spices to an old standard to update it.  Pink peppercorn shortbread?  Yum.  Strawberries and rhubarb stewed with basil?  Hey, now there's an idea!

Take two flavors/food items that are usually associated with each other and see how creative you can be with your interpretation:  strawberries and cream, coffee and doughnuts, the aforementioned peanut butter and jelly, milk and cookies, cake and ice cream, chocolate and peanut butter.  You truly are only limited by your imagination.

Check this one out:

   

Bill Corbett, (then) pastry chef at Anthos in NYC came up with a dessert called "Sesame in Sesame", and it won Golden Scoop's "Most Innovative Dessert" Award for 2007.  He took sesame and put it on the plate in as many different forms as he could.  How's that for putting your own spin on something?!

This is the category where you can be as playful as you want.  Keep in mind balance of flavors, textures and temperatures, do some research and spin away!