We’re big fans of Uchi, well worth a trip to Austin by itself. But, you know, get tacos and stuff too. Ready to put some effort into one of the best desserts we’ve ever tasted? These folks cook methodically (for good reason), so break out that scale and get ready to show your sweet tooth a little love. 

I love picking a color for a dessert and having every component of the dish fit that scheme. For this dish, we chose yellow. It was a play on corn, with a sorbet made from sweet corn juice, a custard with polenta for a nice texture, a tuile (our take on corn bread), and a lemon gel for a complementary flavor in the yellow scheme. It’s sweet, salty, cold. I like using sorbet in our desserts. It adds a light, crisp element, which is indicative of Uchi food.