SOUR CHERRY–CHEESE­CAKE TRI­FLE WITH BLACK PEP­PER AND SABA

Food & Wine - - THE MAKER -

At Broth­ers and Sis­ters in Wash­ing­ton, D.C., pas­try di­rec­tor Pichet Ong’s riff on a proper Bri­tish tri­fle re­tains the clas­sic form while rein­vent­ing the com­po­nents. Cheese­cake fill­ing stands in for egg cus­tard; saba steps in for sherry; and pound cake, in­stead of the usual la­dyfin­gers, soaks up the sweet fla­vors. Tri­fle has al­ways been at home on the hol­i­day dessert bar; this smart up­date has ar­rived just in time.

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