Save Room for Dessert with Joseph Murphy of Jean-Georges Slideshow
June 6, 2014
Check out our photos of the New York City pastry chef at work
The signature dessert at Jean-Georges is the warm chocolate cake. It starts here with a drop of chocolate sauce.
Smoked Salt Meringue
Murphy places the meringue on the milk chocolate custard for one part of the chocolate dessert. It also includes candied orange and hazelnuts.
Murphy dusts the chocolate cake with powdered sugar.
The warm chocolate cake is served as a trio, with a milk chocolate custard component and white chocolate ice cream. One of Murphy's favorite ingredients to work with is chocolate, whether he's constructing this signature dessert, making chocolate bon bons, or building a wedding cake.
The rhubarb dessert is a new spring item. It starts with microbasil.
This component of the rhubarb quartet is lemongrass-rhubarb vacherin, crème fraiche and rose meringue. Working seasonally is part of what Murphy loves about his chosen medium. "One of the things that I like about pastry is that it is constantly changing," he says.
The mango sorbet is served with chilled rhubarb soup and passion fruit seeds.
Clockwise from the top: crème fraiche and rose meringue, orange flower yogurt with spiced rhubarb compote and almond crumble, rhubarb tart with basil, and the mango sorbet.
The caramel quartet has a tropical feel to it. It starts with a drizzle of caramel down the center of the plate.
The caramelized sweet and sour pineapple gets topped with pink peppercorns.
Coconut Caramel Sorbet
This part of the quartet is coconut caramel sorbet, caramel peanuts, and coconut purée.
Warm mango upside down cake with tapioca and brown butter caramel completes the dish.