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Lotus Ice Cream Sundae with Raspberries and Honeycomb

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Dan Hong

Published 2014

  • About

This dish became my signature dessert when I was at Lotus and it had a loyal and devoted following. At the time, everyone in Sydney was trying really hard to do something molecular and Alex Stupak-esque with desserts. While I admired the American chef’s inventive creations, I wanted to do something fun and tasty with real texture, and something my customers could relate to.

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