Pierre Hermé, who has just been named World’s Best Pastry Chef by the academy of the World’s 50 Best Restaurants, has created a new dessert to be served exclusively at the House of Dior in Seoul this summer. With it, he explores new flavors through a surprising juxtaposition: wasabi, grapefruit and pistachio.
A pistachio pancake cut into a rectangle is sprinkled with fresh grapefruit flesh and cubes candied in syrup. On top of this citrus base, a scoop of grapefruit and wasabi sorbet is deposited between two scoops of wasabi mascarpone cream, over which some strips of candied grapefruit are then placed. The whole is then covered with a macaron biscuit. Lastly, a dab of jelly of the Japanese plant on the plate adds the finishing touch to the presentation of an unexpected dessert that lends a sweet and sharply refreshing dose of pleasure to this summer, in perfect Dior style, so refined and sophisticated.
