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In the Limelight
Bon Appétit|May 2023
At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast
- CHRISTINA CHAEY
In the Limelight

THE INSPIRATION

To complement chef Fermín Núñez’s fish-heavy menu celebrating Mexico’s coastal seafood culture, Flynn wanted to serve refreshing desserts. The semifreddo drew inspiration, in part, from his beloved Good Humor fruit bars. “Some chefs take offense when you describe something they make as ‘lowbrow’ or ‘cheap,’” Flynn says. “But I genuinely take it as a compliment if I’ve put work into something that triggers that memory for someone.”

SEMIFREDDO

This story is from the May 2023 edition of Bon Appétit.

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In the Limelight
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This story is from the May 2023 edition of Bon Appétit.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

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