At Junoon, the newest dessert is a summery Rhubarb-Hibiscus Soup by pastry chef Angie Lee (who comes by way of Del Posto, Corton, and A Voce). A deep red with the rhubarb and sweet-tart flavors of hibiscus at equal intensity, the chilled soup is complemented with a disc of housemade pistachio kulfi. The somewhat smoky, savory note behind the kulfi is attributed to Indian black salt, unexpected and beautiful. Crunchy, honey-sweetened almond tuile separates the kulfi from a creamy, tart crown of shrikhand, a classic Indian dessert of hung yogurt scented with cardamom, almonds and saffron. Crumbled freeze-dried raspberries and candied pistachios finish off this bright, can't-help-but-make-you-smile sweet. An awesome bonus? This dessert just happens to be gluten-free.
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