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.
© 2014 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.