Wild Fruit Soup with Rose Infused Macaroon
Top Chef Mexico contestant and renowned Mexican pastry Chef Irving Quiroz recreates the same delicate dessert that won him top spot on the episode in which it was featured. This time, Chef Quiroz pairs the dessert with Casa Dragones Joven, assembling an olive oil biscuit with piloncillo (a Mexican brown sugar) in a fruit purée created from locally sourced raspberries, strawberries and red wine, and finished with a rose-infused macaroon. The rose and honey aromas of the macaroon pair perfectly with Casa Dragones’ delicate notes of pear.
