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Stephen Starr Events takes a
tapas approach to dessert by offering an array of bite-size treats, including these Key lime cheesecake lollipops. Photo by Marie Labbancz.
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Pretty, petite panna cottas with mascerated strawberries from Stephen Starr Events. Photo by Steve Legato.
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If one dessert is good, three is so much better. Here,
Chef's Expressions creates a raspberry trio: a raspberry cheesecake lollipop with a chocolate raspberry bavarois and a raspberry gelee.
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A fancy spin on an old favorite, Good Gracious! Events turns everyday French toast into dessert, stuffing it with chocolate hazelnut cream and serving chunks on skewers. Photo by Henshall Photography.
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Fruit desserts suit summer menus. Here, a roasted nectarine with blackberries, blackberry coulis and mascarpone from
Bar Tartine. Photo by Mickaelea Good.
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For sultry summer parties,
A Thyme to Cook offers exotic frozen pops in lime-lavender, coconut-wasabi and mango-cantaloupe.
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A Thyme to Cook turns to molecular gastronomy techniques to create "pearls" of kiwi, raspberry and cantaloupe.
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Grace offers milkshake shooters for big kids, in caramel tequila, blueberry malt, and chocolate spiked with whiskey.
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Jin Patisserie's exotic truffles are flavored with Earl Grey tea, lemon grass and black roasted sesame. Photo by Alex Berliner.
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Bite-size macaroons from Jin Patisserie come in flavors such as caramel fleur de sel, Tahitian vanilla, and ume, or Japanese apricot. Photo by Alex Berliner.
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Entertaining Co. passes along a tray of ginger-spiked truffles, served after dessert.
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This beautiful tower of mini mango mousses from Entertaining Co. took the place of a wedding cake at a Southeast Asian-inspired wedding. Photo by Chris Casady.
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Foreign Cinema pairs high-quality, airy cannoli with a trio of apricot, huckleberry and nectarine granitas.
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Perbacco offers warm hazelnut cake with a roasted grape compote. Photo by Frankie Frankeny.
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The
Emily Morgan Hotel puts a fresh new spin on the classic Napoleon, here combining poached figs and pears. Executive chef Shane Bruns sometimes serves the dish with buttermilk ice cream.
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Warm spice cake with Earl Grey-vanilla ice cream from the Hilton Americas Houston.
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From the Swan and Dolphin, caramelized apples with a unique caramel sorbet.
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Rio's salute to apples--its cheerful "Apple Medley."
