Tarte tatin. Back in high school, I used to LOVE tarte tatin. The idea of caramelized fruit wrapped in a flaky dough, what’s there not to love? Well except in my case where I’ve been traumatized by it across 2 seasons of Masterchef. I don’t know what it is, maybe it’s my one huge blindspot…
Tag: gjetost cheese
Apple and pear crisp with gjetost cheese
So I actually made this recipe back in November for Friendsgiving, but I somehow managed to forget to actually write out the recipe, so here we are, writing it out in December. I was inspired half by the tarte tatin that will FIVE-EVER haunt my nightmares, and half by this pear and apple crisp I…
Matcha-gjetost cookies
So I technically made these cookies when I was trying to use up leftover French buttercream. French buttercream is made by emulsifying egg yolks with simple syrup and butter to create this luxurious mousse-like cream. I usually use it in macarons as a filling, but I found that it could be re-purposed into shortbread dough…
“Feathered Apple”: a plated dessert
I created this dessert from just several techniques that I fell in love with, and wanting to compose those techniques into a cohesive dessert. Homemade phyllo is always something I love to do, while the usage of Almond Inspiration was just to add a pleasant nuttiness. I wanted to use hojicha as well, since it…
Gjetost-miso custard with brown butter and apples: a plated dessert
The inspiration from this dessert actually came from a restaurant in Boston that I went to my freshman year of college for dinner. I won’t name which one, because sadly the dessert I had ordered there was one of the worst ones I have ever had. It was a miso creme brulee with apple mille…
New Rules: a plated dessert
For me, this dessert was all about trying a couple of new things. Using gjetost cheese in a fonduta was a new idea, and playing around with more savory things like carrots and pairing that with mugicha, which is a barley tea. I also featured yuzu in this dessert as well, since the sort of…
Persimmon-gjetost-walnut cake roll
I love persimmon season so much. Mostly because the fruit itself can be used in a variety of ways. Persimmon are like the opposite of corn, where fresh corn is sugary and as it sits, those sugars convert to starch and the corn gets less sweet, but more creamy. With persimmon, it starts out starchy…
Freddy's Harajuku 