So I conceptualized this dessert around initially two flavors, being pistachio and olive oil. From there, I sort of expanded it to include rosemary and lemon, since I have fresh rosemary in my backyard, which has been blooming these beautiful flowers, and the lemon adds a nice acidity to counterbalance all of the other ingredients….
Tag: Gelato
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…
Sunset horizons: a plated dessert
This dessert was inspired by the delicious end to a meal I had at Providence Restaurant in. The dessert itself was a chocolate ganache, two ways, with apricots, glazed and poached in vanilla as well as an apricot sorbet and puree. I was addicted to the combination before realizing that these were the flavors of…
All Right: a plated olive oil cake
This dessert was inspired by three things. The fennel pollen-olive oil cake that Kristen Kish never got to serve in her finale for Top Chef, Northern Californian olive oil my friend David gifted to me that has pleasant and fragrant grassy notes, and finally the song All Right by Koda Kumi, which ties in with…
your silver garden: a plated dessert
This dessert was named after a song by Kalafina, a Japanese music group known for their slightly edgier songs. However, “your silver garden” honestly sounded more like a nursery rhyme, at least compared to some of their darker songs like “Magia” or “heavenly blue”. So I went with that name to symbolize a mint-chocolate dessert!…
Passionfruit Souffle
Passionfruit is easily one of my favorite ingredients of all time. My dad has fond memories of eating a ton of them in Taiwan, mostly because they grow quite frequently there. For me, it is a reminder of my heritage and I just love the sweet-tart flavor of the pulp coupled with the crunch of…
Beignets with ovaltine-mascarpone affogato and dark chocolate custard
I had this craving for beignets one night when I saw a video of my friend who went to the infamous Cafe du Monde in New Orleans and got to record them making these beautiful, cloud-like beignets and serving them with a nice cup of coffee. So, because I went to school in Boston at…
Miso-butterscotch-togarashi mochi ice cream
This recipe was inspired by a dish I tasted during the Spring Break of my freshman year. It was at Hinoki and the Bird, a restaurant in Century City, and the dessert itself, it sounded really gross. I’ve had terrible miso dessert experiences in the past, such as this miso creme brûlée that tasted like spray…
Passionfruit Gelato
I remember the first time I made passionfruit gelato, I came back to my apartment from a two week break, and I just recalled that I had purchased passionfruits, left them in the fridge, and I didn’t touch them for almost a month. Freaking out, I realized that I needed to preserve them somehow, so I…
Freddy's Harajuku 