8 seconds ago
I love this dish!
It’s a goat cheesecake—and so much more underneath—with roasted blueberries cascading down out of a Meyer lemon Pizzelle with thick and tangy sweet blueberry balsamic reduction from a local (and UH-mazing) oil and vinegar shop in town. **gasps for breath**
Did you get all that? Jk. 🤤🤤🤤
This was one of my options for our VDay Prix Fixe menu; and it was......fun to make without our big boy oven—yes, still.
Anyway, this week was a STEEP hill to climb, but it’s over! 🥳💃🏼
This dish was SO well received, by our amazing staff as well as guests. One of our waiters even told me a customer said she was “fangirling” over my dessert! 😳🙊🥰🙏🏼
Long story short: people loved it so much I’m caving and putting it on my menu!!!! So stick around, y’all...🐐🧀🍰
Anyway, check my story and my highlights for a complete breakdown of this dish, and more...🤷🏼♀️🤫
Also, stay tuned this week for a complete walkthrough on baking it (probably in my garbage oven 🙄) since it’s going on the menu and all!
Always save room for dessert, food fam 💕
Also, shoutout to @conolio for the best blueberry balsamic vinegar I reduced for my glaze. That stuff is so good I could seriously drink it from the bottle. 🤤🤤
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