Recipes by Theo Glass
20 recipes
Cold-Infused Lemon Verbena Pots de Crème with Lime-Macerated Apricots
Silky cold-infused lemon verbena custards paired with acid-brightened summer apricots and a crisp olive oil almond snap. A study in minimalist modernism with zero heat-induced bitterness.
Cold-Infused Makrut Lime Cream with Blackberries & Salted Olive Oil Snap
A serene late-summer dessert pairing silky cold-infused lime leaf cream with acid-brightened blackberries and a shattering salted wafer. Clean, bright, and texture-driven.
Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap
Sweet late-summer cantaloupe sharpened with fresh lime juice, resting on a silky, cold-infused lemongrass cream. A brittle, salted pepita snap provides clean texture contrast.
Cold-Infused Pink Peppercorn Cream with Acid-Dressed Black Plums & Salted Pecan Snap
A silky, cold-infused cream scented with bright, berry-like pink peppercorns provides a soothing backdrop for tart, skin-on black plums. Finished with a thin, buttery pecan snap, this dessert masters temperature contrast and texture engineering with minimal fuss.
Cold-Infused Green Shiso Granita with White Chocolate Namelaka & Buckwheat Crunch
Vibrant green shiso cold-steeped in citrus syrup brings an electric mint-anise brightness to crisp shaved ice. Paired with a silky white chocolate namelaka and a toasted buckwheat crunch, this dessert delivers clean temperature and texture contrast without fuss.
Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap
Cold-steeped jasmine tea gives a delicate floral backbone to a silky set cream, perfectly balanced by the vibrant acidity of yuzu-macerated yellow peaches and a thin, nutty sesame crunch. Minimalist modernism on a spoon.
Cold-Infused Toasted Fennel Cream with Balsamic Black Mission Figs
A study in late-summer contrast. Herbaceous toasted fennel seed cold-steeped into silky cream, paired with jams-in-their-skin Black Mission figs and a quick salted walnut crunch.
Cold-Infused Hojicha Cream with Lime-Macerated Blackberries & Buckwheat Snap
Roasted Japanese hojicha green tea cold-infused into heavy cream creates a nutty, velvety base for bright, lime-zipped late-summer blackberries. A salted buckwheat crunch delivers the essential texture contrast.
Cold-Infused Chamomile Cream with Chilled Cantaloupe & Sesame Snap
A quiet late-summer dessert built on clean flavor contrasts. Floral, cold-infused chamomile cream provides a silky base for chilled, lime-brightened cantaloupe cubes and a nutty sesame crunch.
Cold-Infused Lemon Verbena Cream with Charred Grapefruit & Salted Pine Nut Crunch
A silky, cold-steeped lemon verbena custard set lightly with gelatin, paired with flash-charred pink grapefruit and a salty, caramelized pine nut crunch. Clean herbal notes meet bright citrus bitterness in a quiet study of temperature and texture.
Cold-Infused Coriander Velvet with Blood Orange & Salted Tahini Crunch
Cold-infusing cracked coriander seeds into cream yields a surprisingly floral, citrusy baseline without harsh cooked bitterness. Paired with tart blood orange segments and a quick, savory tahini oat crunch, this modern dessert balances fat, bright acid, and essential salt.
Cold-Infused Cardamom Cream with Lime-Dressed Honeydew & Salted Pistachio Snap
Silky dairy cold-infused with whole crushed cardamom pods creates a soft, aromatic base for crisp honeydew melon dressed in fresh lime zest. A paper-thin salted pistachio snap brings the non-negotiable crunch that makes minimal desserts hum. Precision is freedom.
Cold-Infused Bay Leaf Cream with Flash-Seared Black Mission Figs & Hazelnut Snap
Cold-infused fresh bay leaf cream brings a subtle, herbal sweetness to warm, caramelized Black Mission figs. A buttery hazelnut snap provides the essential crunch for a quiet, high-reward late summer dessert.
Black Pepper Meringue with Cold-Whip Crème Fraîche & Macerated Blackberries
A masterclass in texture and temperature. The sharp, fruity heat of black pepper and dark balsamic vinegar cut through the fragile sugar crust of the espresso meringue, grounded by an unsweetened, ice-cold whip of crème fraîche.
High-Roast Yellow Peaches with Cold Olive Oil Labneh & Cacao Dukkah
We are leveraging extreme heat to collapse the structure of summer peaches, intensifying their flavor while building a sharp sherry vinegar caramel in the pan. Plated over cold, orange-scented olive oil labneh and shattered with a savory cacao-hazelnut crunch, this is the two-texture rule at its peak. We aren't adding steps, just improving decisions.
Cold-Set Sour Cream Bavarian with Basil-Macerated Blueberries
A streamlined take on a classic bavarois, replacing the fussy egg custard with high-fat sour cream for a clean, lactic tang. The cold-setting process locks in a texture that feels weightless, providing a stark, creamy canvas for the sharp, herbaceous snap of yuzu and basil-macerated blueberries. Precision is freedom here—weigh your gelatin, respect the temperatures, and future you gets a flawless summer dessert.
Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache
A ridiculously rich, single-layer chocolate slab that earns its weekend status by requiring zero pastry skills. We bake a dense, fudgy base, then pour over a slick, emulsified olive oil ganache. Smoked sea salt provides the final contrast.
Double-Lemon Posset with Cold Balsamic Nectarines & Buckwheat Sand
Precision is freedom, and this dessert proves it. Heavy cream, sugar, and lemon juice magically set into a dense, velvet pudding through simple acid-coagulation. We contrast that rich base with cold, sharp nectarines and a violently crunchy buckwheat-coriander sand, making it the ultimate dinner party safety net.
Cold-Set Cantaloupe & Tarragon Tart with Salted Pecan Crust
Cantaloupe is too often relegated to sad fruit salads. Here, we transform it into a vivid, clean-cutting gelee infused with fresh tarragon and white balsamic. Anchored by a toasted pecan and olive oil crust, it is a masterclass in summer contrast—bright, herbal, and unapologetically crisp. Precision is freedom.
Shaved Dark Cherry Ice with Toasted Rice Cream
Contrast is the secret ingredient. We match the sharp, bright chill of a cherry-yuzu granita against the nutty, grounded warmth of a toasted rice-infused cream. We aren't adding complicated steps, just making better decisions with time and temperature to build a dessert that feels effortless but eats like fine dining.