I am obsessed with Oreo cereal. Even as a kid, Oreo O’s were one of my favorites. I don’t know if it’s because I have early childhood memories of buying them from Taiwanese 7-11’s and dunking them into milk or whatever, but I knew for a dessert called “O-parts”, oreos had to be a focus. I went with an Oreo O’s cereal milk, which I turned into an ice cream and a cheesecake, and I also paired that with an Oreo O’s sable, and to make sure everything is balanced out, a raspberry curd. The dessert was plated on this really interesting looking Japanese ceramic plate that I found and really felt tied in with the theme of O’s throughout my dish. The name “O-parts” is a song from a very obscure video game, which features Japanese-styled rapping, so I figured something a little bit more rebellious in terms of my presentation made sense for this particular dessert.

For the ice cream:
1 cup Oreo O’s cereal milk
4 oz mascarpone cheese
1/4 cup granulated sugar
2 tablespoons cornstarch
1/4 cup black sesame powder

Blend together ingredients and whip on medium-low heat for 3-4 minutes. Pass through a sieve and cool down. Churn in an ice cream machine, then pour into 2 inch silicone half dome molds. Freeze until set. Unmold each half dome and press the flat sides together to form even spheres.

For the cheesecake:
3 eggs
8 oz mascarpone cheese
1/4 cup Oreo O’s cereal milk
1 tablespoon cornstarch
1 teaspoon activated charcoal powder
1/4 cup granulated sugar
3 tablespoons unsalted butter
a pinch of salt

Melt mascarpone in with butter, charcoal, salt, and cereal milk. Pour into the eggs and sugar and fold together with cornstarch. Pour onto a lined sheet tray and bake at 325 degrees for 30-45 minutes. Allow the cheesecake to cool down before removing from the sheet tray. Cut out 2 inch circles.

For the cereal milk:
1 cup Oreo O’s cereal
1 1/2 cups milk
a pinch of salt

Roast the cereal on a sheet tray at 350 degrees F for 10 minutes. Pour into the milk, season, and steep on low heat for another 5-10 minutes. Strain.

For the sable:
1/4 cup Oreo O’s cereal
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
a pinch of salt

Blitz together into a dough. Crumble up and spread on a sheet tray. Bake at 350 degrees F for 15 minutes. Blitz in a food processor to finish.

For the curd:
1/4 cup raspberry puree
2 tablespoons unsalted butter
2 tablespoons cornstarch
a pinch of salt
1 tablespoon lemon juice

Combine puree, lemon juice, salt, and cornstarch. Whisk on medium heat until thickened. Add in butter and whisk until melted in. Pass through a sieve. Transfer to a squeeze bottle and refrigerate.

To plate:
Fresh raspberries
Edible marigold petals

Start with a mount of the sable. Place a sphere of the ice cream on top of that. Adorn the sides with three circles of the cheesecake, then pipe three dots of curd. Cut the raspberries in half and brush on curd to the exposed parts of the berries. Garnish with the berries and finish with the flower petals.