This summer, Executive Pastry Chef and Chocolatier Devin Cowan crafted The Polo Club of Boca Raton’s dessert menu with a dedicated theme: “Elevated Diner Desserts.”
“Almost every old-school diner you walk into will have a coconut cake on its menu,” he says. “I decided to elevate this by not only making the coconut cake itself more balanced and much more coconut-flavor-forward, without the use of artificial flavoring or compounds, but by making the dessert a complete composition. I included our house-made mango sorbet (recipe below), a very refreshing mango-passion fruit coulis, and lastly, compressed fresh pineapples with flavors of star anise and coriander.”
The result has notes of nostalgia, Cowan says “while leaving the palate completely satisfied from the brightness of the mango, depth of coconut, and the cleansing properties of the passionfruit.”
But what makes this dessert successful, he adds, is its approachability.
“Even when it reads on the menu, it’s not intimidating to the diner at all, while still drawing their interest with the components that it features,” Cowan notes. “The dish features multiple textures, and we must not forget about the lovely presentation that captures the members’ attention immediately.”