Originally was going to serve this recipe with homemade ricotta and whey, specifically using the whey in the crystal bread, but I opted out of doing that, mostly because even the classic pan con tomate doesn’t use ricotta cheese, so this recipe should not either. There are times when cooks, myself included, can get a…
Tag: confit
Dianthus: a plated dessert
I really love baking with pate choux. But I tend not to make it as often due to mirror glaze cakes and naked layer cakes and doughnut creams all looking a lot prettier, so unfortunately, cream puffs do tend to take the back burner to my list of go-to desserts. That being said, when I…
Tale of two princes: a plated concept
This dessert is a literal translation of who I am. It features two princes in the form of desserts, being the Prince of the Sky, and the Prince of the Snow. The Prince of the Sky represents my hometown of Palos Verdes, where wild fennel and peacocks foam; fennel is featured in four applications in…
Freddy's Harajuku 