Imqaret with orange curd and honey mascarpone

So I have been studying a bunch of different Mediterranean desserts, mostly to help me broaden my range. Looking through Malta specifically, I came across a really curious dessert called imqaret(pronounced without the “q”). They’re basically these pastries stuffed with an orange blossom-date filling. Some use walnuts, others don’t. Most people fry them, but some…

Counting stars: a plated dessert

I actually came up with this concept when I was testing a dessert recipe for an upcoming pop-up in Dallas. Unfortunately, the test run didn’t necessarily go as planned, but I didn’t want to throw away the ingredients, so I shifted gears, and went with a rice pudding instead. What I love about rice pudding…

Loaded: a chocolate-caramel-misugaru tart

Since every grocery was raided of all all-purpose flour, I had to resort to several gluten-free alternatives so that I could continue baking regularly. For this dessert, I had a ton of fun making it, actually, just because I used misugaru(7 to 17 gluten-free grain mix, popularized in Korea), in place of flour. Misugaru is…

Love yourself: a plated dessert

I feel like whenever I make a chocolate cake, I’ll always be remembered for the one I made on MasterChef. Which is fair, since it was a pretty iconic moment for the show(and my life), but it’s important for me to move on and make better things than that with every dish or dessert I…

Feelings of make-pretend: a plated dessert

I came up with this dessert half out of needing to get rid of my leftover vegan macaron components, and half because I just wanted to do something playful and elegant. With what I already had made, being the ice cream and the gelee, I was able to come up with a couple different ideas,…

Vegan coconut-sticky rice soufflé with mango creamsicle sauce

So this is the recipe I actually made on Instagram Live with Shari from my season on Masterchef. We were doing soufflé demo’s, and we each did a different flavor, hers being chocolate, while mine being this one. I didn’t want to go traditional to begin with, since I wanted to conserve eggs, and because…

Gomakashi: a plated dessert

When I was coming up with this dessert, I had already made a black sesame flan in advanced, but didn’t necessarily know what else to pair it with. Luckily, my friend Ellen had just reached out to me, suggesting I make a dessert using dalgona coffee. Dalgona coffee, which has been recently been popularized on…

Stay gold: a plated dessert

I recently purchased some dulcey (blonde chocolate) and was thinking of different things I could do with it. Blonde chocolate is basically a slow-roasted white chocolate that tastes like dulce de leche. It’s very much caramelized and nutty, and I wanted to play around with that flavor profile. So looking at some of my older…

Pot of Gold: a plated dessert

For St. Patrick’s Day, I had to go one of two ways. Either a green dessert, or an Irish-y dessert. I went with the latter, to a degree. I wanted to do something with stout, since that’s huge in Ireland, and I also wanted to do something with a pot of gold as the inspiration….

Find my heaven: a plated dessert

I really wanted to try branching out and doing new things this year, be it with techniques or plating. The dessert itself is inspired by me just trying to find my happy place in the kitchen, and obviously, that’s through baking and cooking with Asian-fusion influences. So I went with a hojicha panna cotta with…

うつろい(utsuroi): a plated dessert

I really wanted this dessert to be the sister counterpart to “kakawari”, as it is based on yet another song by TrySail, and almost a given here, another theme song from Magia Record. The name roughly translates from Japanese to English as “waning” or “fading”, or an unfortunate kind of change. Since my other dessert…

Let this feeling go: a plated dessert

So continuing with my Valentine’s/Singles Awareness Day desserts, I wanted to make something with berries, cream, champagne, and chocolate. But I didn’t want to do just the obvious strawberries with champagne and white chocolate combination. I wanted to be a little different, so I opted for ruby chocolate and raspberries, and for my cream component,…

In my dreams: a plated dessert

So this dessert, as cheesy as it sounds, actually came to me in a dream. Specifically, I had drempt I was a dessert menu consultant for restaurants, and that I was served this exact dessert. I was in the middle of tasting it when my alarm went off, but I distinctly remember this rich, creamy…

After the fire: a petit gateau

So I really wanted to make a dessert using these new wooden sake cups I bought, since I don’t exactly drink, and I really have been enjoying seeing these wooden box tiramisus on my Instagram feed lately. I did want to do a take on a tiramisu, but I didn’t exactly want to do a…

STEP: a plated dessert

I have been listening to a ton of ClariS again recently. ClariS is a Japanese pop group consisting of two girls who sing extremely girly songs that make me question my own gender identity. That being said, I do appreciate how dessert-friendly their songs and aesthetic are, and it makes it a lot easier for…

Diamond dust: a petit gateau

When I was thinking of different, winter-themed desserts, I knew I had to do something with a reference to diamond dust. What diamond dust is, for those of you who aren’t familiar with it, is very light snowflakes that form and fall during clear skies. It’s very beautiful, and something I remember seeing on occasion…

Small steps: a plated dessert

I wanted to create a dessert that represented my collective growth in dessert. Chocolate cake was obviously something that has huge sentimental value to me, so I had to feature that, and with it, two of my other favorite dessert go-to’s, being ice cream and macaron. For this particular dessert, I went with chocolate friands,…

L’Espoir: a plated dessert

So this was actually a concept that had been sitting around in my culinary to-do list for months. I wanted to do a dessert that featured matcha, olive oil, and goat milk, but I kept holding off on it for one reason or another. But now that I have finally caught up on a lot…

Angelico: a plated dessert

I have really wanted to try tackling baba and hazelnut toffee tears, so I figured, why not combine the two together? Rum baba is a French and Italian classic. It is a yeast-leavened cake, similar to a brioche, that it soaked in a rum based syrup and stuffed with piped cream. With baba, you might…

Don’t start now: a plated dessert

When Dua Lipa released her new single, “Don’t start now”, of course I fanboyed. It had this upbeat, modern Disco-style that was so indicative of her music. And the message, while a bit generically delivered so that it was relatable, still resonated with me. Specifically not letting “being left behind” affect you, but rather, propel…