1Place cream in a medium bowl and whisk until stiff peaks form, about 3 minutes. Add yogurt and brown sugar and whisk to combine; place in the refrigerator.
2Peel, core, and chop the pear into small dice, then place in a small bowl. Add honey, lemon juice, and ginger and stir to combine.
3Assemble the trifles using 2 (4-ounce) glasses. Spoon 2 tablespoons of the yogurt mixture into the bottom of each glass. Top each with 1 tablespoon of the graham crackers, then 2 tablespoons of the pear mixture. Repeat to make 2 complete layers in each glass. Serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
On this week's episode of Does It Hack? Adam Campbell-Schmitt tackles peeling ginger.
Ginger Chicken Jook (Rice Porridge)
Cantonese comfort food, chicken jook (also known as congee) is a creamy, warm, savory rice porridge fragrant with ginger and chicken broth, that lends itself to endless customization. Add scallions, fried shallots, roasted peanuts, soy sauce, fish sauce, cilantro, pickled mustard greens, or whatever other toppings strike your fancy. Read more.