Pomegranate mousse nestles between layers of lace tuille cookies—a napoleon for the New Age. Recipe, Christopher Siversen at Twenty Four Fifth, NYC. Sugared flowers, Meadowsweets, candiedflowers.com. Top plate, Kate Spade, katespade.com. Bottom plate, Villeroy & Boch, villeroy-boch.com.
What could be lighter than a pouf of green apple cotton candy flocked with edible pansies? Recipe, Jehangir Mehta at Aix, NYC. Sugared flowers, Meadowsweets, candiedflowers.com. Cup and plate, Villeroy & Boch, villeroy-boch.com. Pewter chopsticks, American Bridal, americanbridal.com.
This light and luscious lemon custard is spooned into a glass over a bed of hazelnut brittle, then topped with meringue. Recipe, Jehangir Mehta at Aix, NYC. Glass, Lenox, lenox.com. Plate, Kate Spade, katespade.com.
The classic French dessert, baba au rhum, is reinvented with soft vanilla cream and sugared lavender. Recipe, Christopher Siversen at Twenty Four Fifth, NYC. Sugared flowers, Meadowsweets, candiedflowers.com. Plate, Lenox, lenox.com.
Chocolate gets the royal treatment in this stack of mousse-filled tarts dusted with edible gold leaf and topped with a gilded cherry. Recipe, Maury Rubin, City Bakery, NYC. Plate, Mikasa, mikasa.com.
Put them in a good humor with orange spice ice cream sandwiched between shortcake biscuits and wrapped in parchment paper. Recipe, Christopher Siversen, Twenty Four Fifth, NYC. Calligraphy, Nancy Howell. Plate, Lenox, lenox.com.
Rakishly resting atop a hot latte with a chocolate-edged rim, this glazed honey doughnut is fit for a diva. Recipe, Jehangir Mehta, Aix, NYC. Spoon, Mikasa, mikasa.com. Plate, Jasper Conran for Wedgwood, Wedgwood.com.
