America's Culinary Cup
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Yuzu Curd & Vanilla Shortbread
Yuzu Curd Dome with Raspberry Filling, Vanilla Shortbread Base, White Chocolate Coating & Twig Decor
Matt's 'good' dessert: a whimsical garden-inspired dome.
Matt: "For the good dessert, I'm making a yuzu curd vanilla bean shortbread cookie that's going to sit underneath the curd, stuffed with raspberries and coated in white chocolate, topped with twigs. The idea is to have this kind of whimsical branches coming up from the dome." The chocolate twigs proved fragile during plating: "These are breaking apart. I mean, they're fragile. Time's running out. I do another one, and then by the time I'm trying to transfer them, they're breaking apart again."
Matt also dropped a stack of plates mid-service. On presentation: "My good dessert is a yuzu curd with raspberries and a vanilla shortbread."
Michael Cimarusti: "The good dessert, I thought was really good. I love yuzu. I love raspberry. I love lemon. I like the raspberry jelly that you put inside, and I like the little hints of meringue that you had on the outside too."
Nina Métayer (guest): "Your sablé is very good texture, but for me, the white chocolate is too much."
Padma Lakshmi: "Matt, I think both of your desserts are visually really stunning, and you're cooking at a very high level."
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