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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
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Tear off eight 8x12 sheets of foil. In a cup, stir together coffee and water till dissolved. To assemble: put one cookie on center of each sheet of foil; top each cookie with 2 tbsp ice cream. Working quickly; use a fork to slightly flatten ice cream. Spoon 1/2 tsp coffee mixture over each serving. Lightly press remaining cookies on ice cream, allowing coffee to drip slightly. Fold long sides of foil so they overlap at center; twist ends so packet resembles a piece of wrapped candy. Place in freezer for 1 hour to 1 week before serving. Time noted is freeze time.