The name for the dessert was inspired by the Koda Kumi song of the same name. The dessert itself came from me wanting to do something unique, indigenous to almost every American’s life, and most importantly, to show that I don’t give any fucks about what others think about my cooking/baking style. I live my life and make what I want. People who want to tell me what I should be doing or making can go jump off a cliff or date spineless, passive aggressive cowards for all the honest to goodness fucks I can give. Not to say that I have dated any such cowards, but I can imagine how horrendous a relationship with somebody like that could be. And only controlling assholes deserve to be in those kinds of situations. To be quite honest, not even sure where I’m going with that anecdote or rant, besides just to prove a fact that I’m going to say and put out into the universe what I want to, whether it be infectiously positive or negative.

That bizarre side piece being said, the dessert itself is like a hybrid between PB&J and strawberry shortcake, just to give you a glimmer into the whitewashed childhood I can thank Torrance, California for helping me harbor. The main center of the dessert is a misugaru-brown butter panna cotta, with misugaru being a Korean grain mix that tastes very similar to peanut butter. I served that with a pomegranate molasses-strawberry consomme, freshly sliced strawberries, and a brown sugar shortcake. A little bit of Asian mixed with an otherwise American dessert and snack. It’s my life, bitches.

For the panna cotta:
1 cup soy milk
1 tablespoon misugaru
1 teaspoon Japanese corn powder
1 teaspoon gelatin powder +  1 tablespoon water
1/4 cup brown sugar
2 tablespoons unsalted butter; browned
1/4 teaspoon soy sauce

Combine ingredients and bring to a simmer; you want to make sure that the misugaru is cooked through so that the final product will not taste grainy. Pour into silicone half dome molds and freeze solid so that you can unmold them before plating.

For the consomme:
1/2 cups strawberries
1/4 cup pomegranate molasses
a pinch of salt
1 teaspoon white balsamic vinegar

Combine ingredients. Place into a bowl, wrapped tightly with cling wrap and heat over a double boiler for 35 minutes. Strain out solids, reserving just the liquid.

For the shortcake:
4 tablespoons unsalted butter
1/3 cup Japanese corn powder
3/4 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons brown sugar
1/4 cup soy milk

Mix together dry ingredients first. Crumble in the butter. Make a well and add in the milk. Combine into a dough. Lightly flour, and layer up the dough at least one time. Roll out and cut into 2 inch rounds. Bake at 375 degrees F for 12 minutes.

For assembly:
Cut the shortcakes, once cooled down, into fourths. You’ll use 6 pieces per serving. In a bowl, place in the consomme first. Put the panna cotta into the center. Garnish with the shortcake pieces, then finish with the slices of strawberries.