10 Great Desserts in OC and Long Beach
4. Chocolate S'mores Pudding at Simmzy's
It'll stick to your spoon as well as your teeth. Both your dentist and family practitioner would probably advise against ordering it. It's tooth decay and diabetes in a cup. But if you're going to have dessert, you might as well have Simmzy's chocolate S'mores pudding, a deceptively simple but oh-so-ingenious chalice with bittersweet chocolate pudding on the bottom, a shower of crushed graham crackers for texture, and then a crown of real marshmallows that is torched as though a crème brûlée, burnt crisp in spots, with the rest a decadent gooeyness. You can always get your fillings redone and refill your shots of insulin later.
5. Mango Tart at Urban Plates
Perhaps the single best reason to queue up with the yuppies at Urban Plates is the mango tart--a pastry that sells for a slightly exorbitant $5 a slice, but is still kind of worth it. The crust is a shortbread-like, dense and crumbly thing about twice the thickness of what you'd find in a pumpkin pie. This is slathered with a layer of smooth custard, then mangoes arranged like petals on a flower. Together it forms an amazing dessert.
You won't taste mangoes this ripe, juicy and sugary since the last time you had it with sticky rice at a Thai restaurant. You might as well shell out $30 for the whole tart. As a yuppie, you can afford it.
6. Popcorn Ice Cream at THE RANCH
When you eat THE RANCH, pastry chef David Rossi's plate designs are often so elaborate and gorgeous it might just distract you from his masterpiece: the popcorn ice cream, the best new flavor discovery since sea salt and caramel. Order it, and you'll shake your head how uncanny this humble scoop is in re-creating the buttery and toasty notes of the movie-theater snack. Perhaps when Extron owner Andrew Edwards decides to go into the ice cream business as he did the restaurant business, they'll sell it in cartons.
7. Panna Cotta at Coconut Rabbit
Dessert at Coconut Rabbit--perhaps the best Thai restaurant in our county not named Thai Nakorn--is just as sublime as the meal that preceded it. A mango with sweet, sticky rice is made extra-special here. The rice is formed into a neat cylinder on a banana leaf, still warm and sprinkled with just-toasted sesame seeds, and then topped with a tuile, a lacy, homemade French wafer the chef's niece--a young woman who studied pastry at Le Cordon Bleu in Paris--carefully baked just for the purpose. But the dessert to get is her panna cotta--a trembling, wiggly, cool sensation of a treat topped with a layer of berry sauce, a masterpiece worthy of Top Chef's Just Desserts, if it were still on the air.