When Executive Pastry Chef Sean Dwyer thinks of Mother’s Day, he thinks of roses.
Ahead of this year’s celebration at Hamilton Harbor Yacht Club (Naples, Fla.), he created a dessert to bring that simple association to life.
With “the balance and harmony of the flavor combinations,” Dwyer says—citrus, vanilla, raspberry and toasted almond—the rose-shaped plated dessert has countless applications.
“I hope other chefs will try making the ruby rose and will find inspiration,” he says. “I think it could be a wonderful addition to a Mother’s Day menu—or any springtime theme.”
Ruby Rose Dessert
Click here for the recipe.