Summer corn semifreddo with rosemary shortbread crust and blueberry compote
Bread
Locanda Verde in NYC serves amazing food but their desserts are out of this world, thanks to Karen DeMasco, their pastry chef. Last summer I found myself eating there specifically for the Corn Budino. This creamy corn pudding is to die for and on the list of my top five favorite desserts! The James Beard Foundation included an adaptation of her recipe in their newsletter and I tucked it away. This recipe is my adaptation of their adaption of Chef DeMasco's recipe.
Share:
0
37
0
Comments