The Last Word Pâte de Fruit

A gelled version of the Prohibition-era Chartreuse cocktail, this is the most basic of the pâte de fruits because it’s simply one mixture poured into a small sheet pan. The fennel fronds and dill not only give it floral notes, but also serve as a kind of interior garnish for this green-hued gel. We simply cut these into cubes and serve. This is a great all-purpose method and recipe.