Farm-fresh produce is reaching its annual peak, giving the city’s most highly praised pastry chefs a seemingly endless bounty of berries for their summer dessert menus. At Four Seasons (1 Logan Sq.), longtime executive pastry chef Eddie Hales dreamed up the artful confection pictured here, a caramelized lemon mousse atop a pistachio sable cookie accompanied by plump strawberries, blueberries, blackberries and raspberries. At Lacroix at the Rittenhouse (210 W. Rittenhouse Sq.), executive pastry chef Fred Ortega’s frozen jasmine marshmallow conceals a huckleberry coulis center, with a golden raspberry compote and chocolate blueberry crumble. Meanwhile, pastry chef John McKee of Fork (306 Market St.) has gone in an entirely different direction, offering a crème fraîche panna cotta with tangerine gelée and mixed-berry soup made with blueberries and raspberries.
