Comments (0) Best Dessert - 2012
Carbone's Semifreddo
Texas convention says everything should be ridiculously big. Dallas convention is that all dessert should be sweet. The two combine to result in portions the size of a The Rock's forearm, chocolate that's cloying and fruit that's so saccharine it tastes like a plastic-wrapped freeze pop. It doesn't have to be this way. In Highland Park, a young Italian chef is breaking this convention one dessert plate at a time. Try the semifreddo to see what we mean. The respectably sized quenelles of light, airy, kinda-frozen sweetness still let the lemon flavor shine. Think of that cold glass of lemonade you bought for 10 cents on a hot summer day back when you were a kid. Remember the melting ice cubes. Remember the tartness. Now turn the volume up to 10 and add some blueberries to the memory.
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