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A Korean dessert inspired by Jeju Island’s iconic Dolhareubang 🇰🇷 At Three MICHELIN Star Jungsik in New York, pastry sous chef Gaeul Park turns one of Jeju’s most recognizable symbols into dessert. Black bean mousse, hazelnut cream, toasted rice ice cream and sesame-hazelnut crumble take their cues from the island’s volcanic landscape. Have you spotted a Dolhareubang on a trip to Jeju before? #MICHELINGuide #KoreanFood #KoreanDessert #NYCFood #MICHELINStar
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Upside Down Mango Cheesecake 🥭🍰 Creamy no-bake cheesecake with a bright mango-lime center and buttery Biscoff crust. Sweet, tangy, creamy, and not overly heavy INGREDIENTS Mango Layer: 3 cups ripe mango, diced 2 tbsp fresh lime juice 2 tbsp honey or sugar 1 tbsp cornstarch 1 tbsp water Pinch of salt Biscoff Crust: 2 cups Biscoff cookie crumbs 4 tbsp refined coconut oil, melted Pinch of salt Cheesecake Filling: 16 oz full-fat cream cheese, softened 1/2 cup full-fat Greek yogurt 5 oz white choco
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