Save Room For Dessert With Deborah Racicot Of Narcissa

Deborah Racicot, having aspired to be a chef since childhood, now runs the pastry kitchen at Narcissa.

The warm fruit tart is topped with goat's milk ice cream.

Racicot says of the food world, "I believe like fashion, which goes in and out of style, so does food. It is important to stay  current on trends and styles and maintain that same trend."

For a little kick, the dessert is topped with a pepper caramel drizzle.

A tart tatin is an upside-down tart. The fruit is caramelized in sugar and butter before baking. Racicot's version is made with apricot and topped with goat's milk ice cream and pepper caramel.

The light and fruity dessert has a lychee base.

A lightly sweet and tart granita is added to the bowl. "I love to create that final dish that you will receive when dining," Racicot says of her passion for dessert.

Regarding her style as a pastry chef: "My style of desserts has changed throughout the years, mostly because as you gain experience your palate changes and becomes hopefully better."

This refreshing dessert has many layers of flavor and texture, starting with the lychee, then the raspberry, and topped with the granita.

Racicot always includes a seasonal ice cream sundae on her menu, and what's an ice cream sundae without whipped cream?

She uses both pineapple and buttermilk ice creams and tops them with rhubarb jam.

To add another pop of color and freshness, microgreens complement the sweet dish perfectly.

This delectable dish is all the pieces of your classic ice cream sundae but with a fruity twist: pineapple and buttermilk ice creams, whipped cream, and rhubarb jam on top.