Fall For Desserts At Herringbone

Muscovado Maple Donuts (courtesy photo)

This fall, Herringbone La Jolla introduces some new delicious fall-inspired desserts, courtesy of Pastry Chef Becky Kastelz. The new menu debuts the best of Autumn’s ingredients from apples to pears with everything like candied almonds in between! These indulgent desserts include one of a kind ingredients, highlighted by Chef Becky, who provides a detailed description of these delectable ingredients for the uninitiated and curious alike. These fall desserts are a complete check list for satisfying every type of sweet tooth.

New desserts include:

  • Muscovado Maple Donuts
    • Yeast-raised donuts with muscovado maple glaze, paired with rosemary caramel apples, pecan crumble, and malted milk ice cream
  • Warm Pear Crostata 
    • Cinnamon pate brisee filled with pears and fromage blanc, then topped with streusel.  Paired with cranberry compote and ginger ice cream
  • Sticky Toffee Pudding
    • Warm date cake soaked in toffee sauce, served with sweet potato puree, candied almonds, and orange almond ice cream

 Fun Facts:

  • What is Muscovado Sugar?
    • When sugar cane goes through the full refining process, sugar cane juice is squeezed, heated, and crystallized.  During this process all of the molasses is separated out, leaving white granulated sugar.  To make light, medium, and brown sugar in the U.S., increasing amounts of molasses are added back to the granulated sugar.
    • Muscovado is a partially-refined sugar, meaning the process is stopped before all of the molasses has been removed.  This results in a sugar with a strong molasses flavor with a slight mineral taste.

What is Malted Milk Powder?

    • Malted milk powder is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk.  It is not gluten-free.  The concentrated grain extracts give a roasted, toasty, earthy flavor, while the powdered milk adds a bit of creamy richness. It creates a cooked-milk flavor along the lines of butterscotch or toffee. To imagine the flavor, think about the taste difference between breadsticks and a soft pretzel.
    • During the early 1900s malted milk became a standard offering at soda fountains, and found greater popularity when mixed with ice cream in a “malt”.

What is Fromage Blanc? 

    • Meaning “white cheese”, fromage blanc originates in France.  The cheese is made by heating up milk at a low temperature (in contrast to yogurt, which is made at very high temperatures), adding specific cultures, and — a few hours later — draining out (either partially or fully) the curds. The end result is a sour, smooth product with infinite uses — the most common in France being topped with fruit or jam for dessert.
    • We use Cypress Grove Fromage Blanc made with goat’s milk, adding sugar, cornstarch, and eggs to create a cheesecake-style filling that is baked along with the pears.