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Providence restaurant (L.A.) pastry chef David Rodriguez’s “Red 40” dessert which includes beet genoise, beet chips, cassis crème, raspberry-perilla sauce, ume-perilla sauce, pomegranate tapioca pearls, frozen raspberry pieces, poached rhubarb, crème fraîche mousse, crème fraîche sorbet, vanilla meringue powder, red pomegranate seeds, white pomegranate seeds, white star flowers, red star flowers, violet star flowers, red shiso, amaranth flowers, salt-preserved cherry blossoms, and white chocolate pearls.  This dessert is featured in Betty Hallock’s LA Times’ article “Sweet! Pastry Chefs are Making a Comeback”.  Photo by Lorena Iñiguez Elebee.  
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Providence restaurant (L.A.) pastry chef David Rodriguez’s “Red 40” dessert which includes beet genoise, beet chips, cassis crème, raspberry-perilla sauce, ume-perilla sauce, pomegranate tapioca pearls, frozen raspberry pieces, poached rhubarb, crème fraîche mousse, crème fraîche sorbet, vanilla meringue powder, red pomegranate seeds, white pomegranate seeds, white star flowers, red star flowers, violet star flowers, red shiso, amaranth flowers, salt-preserved cherry blossoms, and white chocolate pearls.  This dessert is featured in Betty Hallock’s LA Times’ article “Sweet! Pastry Chefs are Making a Comeback”.  Photo by Lorena Iñiguez Elebee.