Even though beach bodies are on call this time of year, that still doesn’t stop us from tucking into dessert after dinner. Besides the Atlantic Ocean, here is what some Hamptons chefs can be caught diving into during the summer.
"My favorite dessert to make (and eat) in the summer is a key lime pie. If I can find them, I'll use fresh key limes and make a coconut macaroon crust. Topped with toasted meringue and Oysterponds Farm blackberries makes it the perfect refreshing, tangy, and gluten-free summer dessert.”
“As a child one of my favorite desserts was banana pudding. Now, I like to make an adult version to enjoy in summer. The base of the pudding is a beautiful, silky, egg custard with fresh vanilla bean cream folded in. This is topped with macerated coconut rum-infused bananas and finished with a torched meringue fluff. Vanilla wafers are my method of choice for devouring it.”
“There's a corn pudding on the menu at Kozu that we serve with lobster. We juice corn to make the pudding. Instead of throwing the pulp away, I like to take that pulp and turn it into a pound cake. It's a snack just for us cooks. It never seems to make it out of the kitchen.”