Save Room For Dessert With Deborah Racicot Of Narcissa

Deborah Racicot, having aspired to be a chef since childhood, now runs the pastry kitchen at Narcissa.

Apricot Tart

The warm fruit tart is topped with goat's milk ice cream.

Trends

Racicot says of the food world, "I believe like fashion, which goes in and out of style, so does food. It is important to stay  current on trends and styles and maintain that same trend."

Caramel Drizzle

For a little kick, the dessert is topped with a pepper caramel drizzle.

Warm Apricot Tart Tatin

A tart tatin is an upside-down tart. The fruit is caramelized in sugar and butter before baking. Racicot's version is made with apricot and topped with goat's milk ice cream and pepper caramel.

Raspberry and Lychee

The light and fruity dessert has a lychee base.

Rosé Wine Granite

A lightly sweet and tart granita is added to the bowl. "I love to create that final dish that you will receive when dining," Racicot says of her passion for dessert.

Changing Styles

Regarding her style as a pastry chef: "My style of desserts has changed throughout the years, mostly because as you gain experience your palate changes and becomes hopefully better."

Raspberry and Lychee Fruit Salad

This refreshing dessert has many layers of flavor and texture, starting with the lychee, then the raspberry, and topped with the granita.

Whipped Cream

Racicot always includes a seasonal ice cream sundae on her menu, and what's an ice cream sundae without whipped cream?

Toppings

She uses both pineapple and buttermilk ice creams and tops them with rhubarb jam.

Details

To add another pop of color and freshness, microgreens complement the sweet dish perfectly.

Spring Sundae

This delectable dish is all the pieces of your classic ice cream sundae but with a fruity twist: pineapple and buttermilk ice creams, whipped cream, and rhubarb jam on top.