Sherry Yard’s apple givre with parsnip-zucchini olive oil cake, figs, apple sorbet and spun sugar garnish. (Bethany Mollenkof / Los Angeles Times)
Pastry chef Donald Wressell of Guittard Chocolate Co. created a dessert of hazelnut cake with yuzu poached apples. (Bethany Mollenkof / Los Angeles Times)
Hazelnut cake with yuzu poached apples and a tuile filled with creme fraiche mousse is topped with a spun sugar garnish. (Bethany Mollenkof / Los Angeles Times)
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Pastry chef Della Gossett of Spago restaurant in Beverly Hills. (Bethany Mollenkof / Los Angeles Times)
Pastry chef Della Gossett’s coconut panna cotta with plums, mango black sticky rice and lychee sorbet with Thai basil. (Bethany Mollenkof / Los Angeles Times)
Pastry chef Lee Smith of the Montage Laguna Beach plates a chilled almond soup with torrone and citrus. (Bethany Mollenkof / Los Angeles Times)
Chilled almond soup with torrone, dehydrated citrus, marmalade and marcona almonds. (Bethany Mollenkof / Los Angeles Times)
