Yeast

With this enchanting dessert, gourmandise is always the order of the day at Yeast. This week, chef Ludovico Rolandi proposes an incredible caramel tart. Made from sweet Italian pastry, the chef prepares a caramel which he deglazes with port wine and adds Gruyère double cream. He bakes the whole at 82 degrees and lets it cool before serving. At the last moment, he sprinkles sugar over the top and, using a blowtorch, caramelizes it to produce a thin, crisp layer. As Ludovico so aptly puts it, “it’s extra gourmand”!