Brandon Testi, Executive Chef, Las Colinas CC
Executive Chef Brandon Testi was inspired by the summer season to create a chilled and refreshing dessert for Las Colinas Country Club members in Irving, Texas.
“This dish can be plated in various ways,” Testi notes. “We choose to plate this as a ‘hands-on’ style by keeping the pound cake off to the side, allowing someone to either pick up the cake and dip or cut them up and mix into the rest.”
The lemon curd is placed on the bottom of the dish to create a nice base, followed by sweetened mascarpone, fresh raspberries, raspberry coulis, freeze-dried raspberry pieces, and micro mint tops.
“The next step is to align the butter-griddled pound cake next to the curd,” he says. “Finally, we dusted the cake pieces with dehydrated raspberry powder for the final pink blast of color.”
