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The 5 Most Creative Desserts in Dallas

The Editors | June 24, 2017 | Feature Features

Here are the finest things happening in the Dallas food scene right now.
Treat your taste buds to the kakigori, an island treat from Nobu.

KAKIGORI AT NOBU This particular treat is a tried-and-true favorite, especially during these summer months. A generous mound of Fiji Water shaved ice, the tropical kakigori version is topped with Calpico strawberry syrup, strawberry-mango confit and a frosty scoop of vanilla bean ice cream.

MARZIPAN SEMIFREDDO AT LUCIA'S As exclusive as the restaurant itself—reservations can take months to acquire—this delectable dessert touts a sweet blend of marzipan and almond brittle garnished with sweet vermouth-poached peaches and topped with grated green almond.

OISHI FOIE AT UCHI This dessert is a decidedly unique confection that incorporates foie gras ice cream, thyme shortbread crumble, housemade sourdough, pickled asian pears and cherry jam. The foie is seared off—initially weighing 3 pounds but condensed to a mere 12 ounces—then pureed into the custard-based ice cream.

PECAN BALL AT CAFE PACIFIC Chocolate lovers rejoice over this work of art. It’s a large ball of vanilla bean ice cream from Dallas-based Schepps Dairy, rolled in toasted pecans, then topped with a hefty pour of freshly made fudge and a delicate almond crisp.

VALRHONE SATILIA PAVE AT FT33 There’s nothing plain about FT33’s dessert menu, like the indulgent French-made Valrhone Satilia chocolate pavĂ©—think notes of sweet almond and roasted chocolate—served with sweet bourbon vanilla sabayon sauce and buckwheat pecan shortbread.


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