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Bluepointe pastry chef Lisa Smith earns ‘Best Dessert’ title and shares a recipe

Yuzu chibouste, courtesy Lisa Smith

Yuzu chibouste, courtesy Lisa Smith

What’s your perfect dessert? Until a few years ago, I was a total chocoholic. More recently, however, I’m finding myself more attracted to lighter desserts with more nuances in flavor.

At a recent dessert competition, I sampled some gems but my favorite — and the winner — was a yuzu (Asian citrus) chibouste (pastry cream). Hidden inside was a passion fruit center and it was dressed with candied-citrus zest, passion fruit caramel, baby gingersnaps and a single blackberry.

The description doesn’t do this little delight justice. The pastry cream was so smooth, light and refreshing — perfect for this time of year. The yuzu provided a touch of tartness, the candied lemon zest a nice pop and the miniature-sugared gingersnaps brought balance. From bite one I was already mentally developing my own version of this brilliant concoction so I could taste it again someday!

At the competition, this recipe earned Bluepointe’s pastry chef, Lisa Smith, the title of “Best Dessert of Atlanta.” Bluepointe was one of seven restaurants invited to compete in the contest held by Adoption Discovery, an organization devoted to supporting and educating families through the adoption process. Restaurants were selected from a pool of nominations.

As pastry chef at Bluepointe for the past six years, Lisa has represented the restaurant in Adoption Discovery’s “Best Dessert of Atlanta”

credit: Eyebeam Photography

Lisa Smith, credit: Eyebeam Photography

competition before. Her previous entry, a chai tea creme brulee with roasted lemon sorbet, Asian pears and candied ginger now tempts guests as a permanent part of the Bluepointe dessert menu. This year’s award-winning entry is not on the menu but is a take on the menu’s yuzu cheesecake with a gingersnap crust.

Rest assured, this was no easy win. Lisa faced stiff competition from the likes of Woodfire Grill, Rathbun’s, Livingston, 4th & Swift, Bistro Niko and Alon’s. Along with the other judges, which included “Top Chef Just Desserts” contestant Heather Hurlbert, I cast a vote for the winner. We had a tough decision before us, as you’ll see from the descriptions of the other entries.

Contest Entries:

  • Woodfire Grill: Deconstructed Strawberry Shortcake – strawberry shortcake, vanilla croutons, lemon verbena cream, strawberry jam, pickled rhubarb
  • Rathbun’s: Beer-battered Whoopie s’mores with malted milk marshmallow
  • Livingston: Strawberry terrine with pistachio foam and ginger pop rocks
  • Bluepointe: Yuzu chibouste, passion fruit creme center, candied-citrus zest, passion fruit caramel and baby gingersnaps
  • 4th & Swift: Sticky toffee pudding
  • Bistro Niko: Rhum baba a la Martinique
  • Alon’s: Chocolate hazelnut torte
credit: Eyebeam Photography

Chrysta Umberger, credit: Eyebeam Photography

In the end, Lisa Smith unseated Woodfire Grill as winner of the competition while Chrysta Umberger of 4th & Swift won the “people’s choice” award with her sticky toffee pudding.

Lisa Smith shared the recipe for both the gingersnap cookies and yuzu chibouste. The gingersnap cookies are posted here, but the chibouste is not because it has not been converted to standard measure. If you have a kitchen scale and would like the recipe, let me know and I’ll be happy to forward it to you:

Gingersnap cookies


  • 1 lb butter
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2/3 cup molasses
  • 4 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 4 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 4 1/2 cups flour


  • Beat butter with sugars until light and fluffy.
  • Add eggs and molasses until incorporated.
  • Slowly add dry ingredients to form dough.
  • Scoop into balls and roll in sugar.
  • Bake at 350°

–by Jenny Turknett, Food & More blog

– Jenny Turknett writes about Southern and Neighborhood Fare for the AJC Dining Team. She also publishes her own blog, Going Low Carb.

3 comments Add your comment


May 27th, 2011
10:38 am

I would hope the entry from Alon’s was made with better care than what they sell in the shop. I used to love the offerings from Alon’s but a couple of recent visits were very disappointing. I’ve had better pastries from an Entenmann’s box. Let’s hope that Bluepointe adds the chibouste to the menu, that sounds lovely.


May 27th, 2011
11:01 am

That looks and sounds great..I would love to make it, but will wait (hopefully) until the ingredients are converted over..


May 27th, 2011
3:34 pm

Chef Lisa always has the best desserts at Bluepointe! It doesnt surprise me that won this contest as well! Keep up the great work Lisa Lisa! Kummonnawannaholla!!!!