Photo Credit: Peter Pioppo

Will Goldfarb
17 Cleveland Pl
New York, NY 10012
(212) 941-5405

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Will Goldfarb

Will Goldfarb graduated from Duke University and, with the intention of avoiding law school, went to Paris to study pastry at Le Cordon Bleu. He gathered a wide variety of experience in European savory and pastry kitchens, completing numerous stages, holding paid positions, and working as a private chef. Goldfarb has worked with such international culinary greats as Gerard Mulot, Fabio Picchi, Ferran and Albert Adrià, and Tetsuya Wakuda. Eventually settling in the US, he held pastry chef positions alongside top chefs including Craig Shelton, Masaharu Morimoto, Tom Gutow, Paul Liebrandt, and Shea Gallante. His arresting flavor combinations and interest in the technical precision of avant garde cuisine both shock and delight New Yorkers at his first solo venture, Room 4 Dessert. Using commercial-grade stabilizers and chemicals like xanthan gum and sodium alginate, which he sells wholesale through his own product line called Willpowder, Goldfarb experiments with novel textures in his desserts.


En Attendant Brigitte To Go
Chef Will Goldfarb of Room 4 Dessert – New York, NY
Adapted by

Yield: 4 Servings


    Hibiscus Jello:
  • 400 milliliters water
  • 1 packet Knox unflavored gelatin
  • 80 grams sugar
  • 20 grams hibiscus flowers
  • 20 milliliters vodka

    Cacao Sorbet:
  • 180 milliliters milk
  • 30 grams egg white powder
  • 80 grams sugar
  • 2 leaves gelatin
  • 80 grams Myocryo (cocoa butter)
  • 200 grams cocoa pulp
  • 20 grams Pyrat Pistol rum

    Praline Nibs:
  • 100 grams grue de cacau
  • 100 grams sugar

    Nibs Juice:
  • 100 grams brisures of praline nibs
  • 3 milliliters Pyrat Pistol rum
  • 100 milliliters water
  • 20 grams sugar

    Basil Cocoa Caviar:
  • 100 grams basil seeds
  • 500 milliliters water
  • Nibs juice, to coat

    Orange Puree:
  • 100 milliliters water
  • 20 grams sugar
  • 1 Bahia orange

    Passion Cloud:
  • 300 milliliters water
  • 50 grams egg white powder
  • 300 milliliters sugar
  • 2 leaves gelatin
  • 300 milliliters passion fruit juice

  • Coconut powder
  • Dende oil


For the Hibiscus Jello:
Dissolve the gelatin in 100 milliliters of water. Bring the remaining sugar and water to a boil. Infuse the hibiscus, covered, for at least 4 minutes and up to 24 hours. Strain the infusion and bring to 122°F. Add water/gelatin mix and dissolve. Add vodka, strain, and allow to set in a shallow tray about 5 centimeters deep. Cut into 5-centimeter by 5-centimeter cubes.

For the Cacao Sorbet:
Dissolve egg white powder in 60 milliliters of milk. Bring the remaining 120 milliliters of milk and the sugar to a boil to dissolve the sugar. Off the heat, dissolve the gelatin, then add the cocoa butter and emulsify. In a Vita-Prep, emulsify the cocoa fruit with rum. Slowly incorporate cocoa butter emulsion and milk/egg white mixture into the Vita-Prep. Strain over ice and chill to 39°F. Freeze in a pacojet container and process to order.

For the Praline:
Bring sugar and 25 milliliters of water to 250°F. Add nibs and sablee. When fully crystallized, empty pan onto parchment. Return to clean pan and gently caramelize. Roll between 2 sheets of parchment paper and reserve to cool and dry. When cold, pulverize in Robot Coupe and pass through the tamis. Reserve brisures only, and save the powder for alternate use.

For the Nibs Juice:
Mix nibs praline with rum. Boil the water and sugar, and pour over praline/rum mixture. Allow to cool and then vacuum seal at maximum vacuum. Cook for 36-60 hours at 150°F. Strain and reserve seeds seperately.

For the Caviar:
Rehydrate the basil seeds in water and strain. Toss with nibs juice to coat.

For the Orange Puree:
Bring the water and sugar to a boil. Zest the orange on a microplane and blanch and refresh three times. Gently confit the zest in the syrup. Meanwhile, segment the orange into supremes. Puree the remaining pulp in Vita-Mix, allowing the friction to cook and set the puree. Strain and reserve, and gently mix all three components, cold.

For the Passion Cloud:
Mix half of the water with egg white powder to rehydrate. Bring the remaining water and the sugar to a boil; add the bloomed gelatin and dissolve. Cool to 122°F then progressively mix in the gelled syrup, passion fruit, and egg white mixture. Cool to 39° degrees and mount in the mixer. Freeze in demisphere molds, filling the center with the orange puree. Cover with the second demisphere and reserve frozen.

To Assemble and Serve:
Starting from the left, mount one cube of hibiscus jello on a rectangular showplate. Next, on a frozen chinese spoon, place one spoonful of coconut powder. Quenelle the sorbet, place in the spoon, top with dende oil. Mix the basil seeds with the praline powder and spoon into an egg cup. Place the frozen passion sphere into a round convex dish. Serve immediately.

Wine Pairing:

“Vin Doux Naturel,” Bressy Masson, Rasteau

   Published: September 2006