No-Bake Biscoff Cheesecake
A firm Biscoff cookie crust, smooth caramel-beige cream cheese filling, and a glossy Biscoff spread topping finished with crushed cookies. No-bake and chilled until set.
Hibiscus and Orange Poached Pears with Vanilla Ice Cream
Firm pears gently poached in vivid hibiscus-orange syrup until deeply stained pink-magenta, served over vanilla bean ice cream with fresh orange zest.
Japanese Sweet Potato Crème Brûlée
Roasted Japanese sweet potatoes filled with smooth sweet potato custard, chilled and finished with a crackly caramel top. Creamy, buttery, and deeply roasted.
Lemon Posset Brûlée in Lemon Shells
Creamy lemon posset set inside hollowed lemon shells, finished with a thin brûléed sugar crust. Bright citrus flavor with crackly caramelized contrast.
Classic Pavlova
A crisp white meringue shell with a soft marshmallow-like center, piled with billowy cream and fresh strawberries, raspberries, blueberries, and passion fruit.
Classic Madeleines
Classic French shell-shaped madeleines with crisp golden-brown ridges, tender buttery crumb, and the signature raised hump. Baked hot from well-rested batter.
Dutch Baby Pancake
Individual Dutch babies baked dramatically puffed, golden and crisp at the edges, with soft custardy centers, filled with fresh mixed berries and dusted with powdered sugar.
Basque Burnt Cheesecake
A tall, deeply burnt Basque-style cheesecake with a near-black top and a pale, creamy custard center that stays soft and barely set. Tangy, rich, and dramatic.
Freekeh Grain Salad with Pomegranate, Squash & Feta
Smoky chewy freekeh with caramelized roasted butternut squash, pomegranate, pumpkin seeds, herbs, and feta in a lemon-olive oil dressing. Hearty Middle Eastern salad.
