Inspiration: It's white truffle season. Why not? Elements: butternut squash cake, green apple pearls, brown butter crumbs, cider agrodolce, fennel. Technique: The custard is a variation of Catalan cream. In addition to white truffles, the custard is infused with lemon zest, cinnamon, and vanilla. It is thickened with corn flour on the stovetop, set with... Continue Reading →