Injeolmi and barley tea mirror glaze cake

This was a last-minute cake order for my sister’s high school best friend, Jane. Jane is currently expecting, and in commemoration of that, I wanted to make a dessert that was very much to her liking – Jane herself is Korean, and she loves Asian desserts and flavors. So naturally, I went with injeolmi powder,…

Sea Angel: a plated dessert

This was the last dish in my “Namie” pop-up dinner, featuring strawberries and lychees to embrace the summer. I wanted to use both in several different ways, and I also wanted to use pate choux as the base for this dessert, since I just love how choux with craquelin resembles a coral reef. With the…

“Husk of the Black Forest”: a plated dessert

So when I was conceptualizing different desserts that would use salted duck egg, one of them that I had in mind was with injeolmi, which is a roasted grain mix from Korea, similar to misugaru, but with a less earthy flavor profile. I was first introduced to injeolmi by my friend, Ann, who ordered it…

Fortress: a plated dessert

This is sort of my take on a PB&J, with a Jordanian/Albanian spin, using summer produce! I wanted to feature the peaches since we are in peak peach season in the summer, while using white sesame just felt like a great pairing, because more light and delicate than the more robust and hearty black sesame….

Mixed berry chiffon cake

This cake was inspired from my favorite Paris Baguette item, which literally is named the same thing. Back in college, I was obsessed with the mixed berry chiffon cakes that they had, and it would be my go to order there all the time. Fluffy cake with cream and fresh berries, it was always a…

Aurora: a “glow-in-the-dark” entremet

So before I get into the rest of this post, I want to clarify the technical misnomer of this cake. I used tonic water, which allows the cake to glow under black light. Different than actually glowing in the dark, but still really cool. That being said, this is actually the second time I have…

Jade Fairy: a petit gateau

So this dessert went through several phases because I was not 100% sure where I wanted to go in terms of the flavor profiles. I knew it had to be green, and that I wanted to feature pistachio and chrysanthemum tea. For those unfamiliar with it, chrysanthemum tea is a popular Chinese/Taiwanese drink made from…

Chocolate-chestnut-matcha entremet

I was mostly inspired to make this because I wanted to make a really woody and vibrant-green dessert. Mostly because with St. Patrick’s Day coming up, I had to get together as many green, Irish, beer, or gold-themed dessert ideas together as possible. So this would be one of them. For my components, we have…

Chocolate and kinako blanc manger

This was honestly one of the simplest desserts I have made in a while. Mostly because I made it to get rid of some spare ingredients I had lying around. I love blanc manger, which is a set milk-based mousse, similar to panna cotta. The key difference is that blanc manger uses starch to set…

Sunburst: a plated dessert

I named this dessert ‘Sunburst’ after a Tobu and Itro song that came out a while ago of the same name. And also for my Chinese namesake, which translates to Winter Morning Sun. I had to use sesame since it is a favorite ingredient of mine, and I paired it with sea buckthorn to add…

Hummingbird naked cake

I love doing takes on hummingbird cake, just because the combination of banana, cream cheese, and pecan is a lot of fun to play around with. Sometimes pineapple and coconut can be added in too, but for this variation, I just wanted to keep it down to those core three flavors. I mentioned. I also…

Plated devil’s food cake

I was playing around with a new silicone bar mold that I just bought, and that’s where this dessert came from. Well, that and me wanting to make a dessert that was inspired by chocolate and tofu. We have a chocolate cake with a tofu-chocolate mousse, soy caramel ganache, cocoa praline, and a tofu ice…

“Wake up and smell the roses”: a crepe bouquet

For the ruby chocolate ganache:3/4 cups ruby chocolate1/4 cup heavy cream1 tablespoon unsalted buttera pinch of salt Melt together your ingredient in a pot on low heat. Pour through a sieve. Reserve 1/4 cup of your ganache for the mousse balls. For the rose and ruby chocolate mousse balls:1/4 cup ganache2 tablespoons rose hip jam1/4…

Odessa: a plated dessert

So this dessert was my take on an almost-entirely black and white dish. I went with a sesame chocolate cake with tahini mousse, white chocolate mirror glaze, white chocolate-sesame bark, chocolate-sesame crumble, and white sesame ice cream. I was really happy with how this dessert came out visually, and I was also stunned when the…

Yo-Yo- Tsuri: a plated dessert

When I was conceptualizing this dessert, I was mostly just focusing on what things come to mind when I think of the summer. In this case, I remembered Omasturi(お祭) which is a festival in Japan where they celebrate the village gods(御神輿) with games and other celebrations. One such game was where you fish for water…

Curation: a plated dessert

So this dessert was inspired by a summer road trip going to the Flower Fields in Carlsbad and getting strawberry shortcake by the road! I wanted to take that memory and turn it into a dessert, which is what we have here. So we have an elderflower and pistachio mousse with a strawberry liquid core,…

Strawberries and cream Mont Blanc

I really wanted to make this Mont Blanc after seeing so many different kinds of them on my discover feed on Instagram. Traditionally, Mont Blanc is made with chestnuts, but I opted for a fresher, strawberry version instead, just to make it appropriate for the summer. So I went with a strawberry chiffon cake, a…

Soulmate: a petite gateau

I’ve been meaning to make this dessert for months now. Ever since I heard about candied rhubarb ribbons, I knew that I was going to use them in a cute, pink little cake. I really wanted to make these for Valentine’s, but sadly in California, rhubarb isn’t in season until May. So I had to…

Dark and ruby chocolate layer cake

So my sister recently purchased a stand mixer for herself so that she can pick up baking as a hobby. Well, that and she makes a ton of bread at her house, and she is tired of kneading it by hand(I do NOT blame her, kneading bread makes my arms four times as sore as…

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….