Logan Atkinson, pastry chef of the Raleigh, N.C., locations of Indigo Road Restaurant Group’s Oak Steakhouse and O-Ku Sushi, combines a southern classic with an old-school fine-dining presentation for this dessert, which is offered at the steakhouse.
He starts with a rich roasted-banana ice cream swirled with caramel sauce. He pipes that into a hemisphere mold and tops it with a vanilla wafer dacquoise, which forms the base of the dessert. He freezes that solid, flips it over, removes the mold and pipes a salted vanilla meringue over it, covering it completely. Then he torches the meringue and serves it garnished with chilled peanut milk (toasted peanuts blended with milk, brown sugar, salt and vanilla and then strained), and peanuts spiced with piment d’Espelette, cinnamon, nutmeg, salt, smoked paprika and lemon zest.
Price: $10