Order The Lemon at Hotel del Coronado’s restaurant 1500 Ocean, and you might think they just plucked the whole fruit off a nearby tree. But look closer and you’ll see the dish is an edible re-creation of the citrus, crafted from a special mold and finished by hand to give it that dimpled texture. Chef de Cuisine Patrick Ponsaty wanted to show the more playful side of French fare without forgoing high-end ingredients.
Sitting on a gelatinized base of lemon-mint syrup, the dessert is infused with a juicy center of poached Meyer lemon pieces, chocolate mint, and the tropical finger lime; a creamy chocolate middle spiked with yuzu juice; and, once all of that’s frozen, a coating of white chocolate and natural yellow coloring with a spray of gold dust. It’s finished with an au naturel touch—edible flowers and garnishes from the hotel’s on-site garden.
1500 Orange Avenue, Coronado
Sweet Spot: Hotel del Coronado’s The Lemon
Photo by Danielle Jackson
