In the Limelight

At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast

- CHRISTINA CHAEY

THE INSPIRATION

To complement chef Fermín Núñez’s fish-heavy menu celebrating Mexico’s coastal seafood culture, Flynn wanted to serve refreshing desserts. The semifreddo drew inspiration, in part, from his beloved Good Humor fruit bars. “Some chefs take offense when you describe something they make as ‘lowbrow’ or ‘cheap,’” Flynn says. “But I genuinely take it as a compliment if I’ve put work into something that triggers that memory for someone.”

SEMIFREDDO