Chicago Reader | Image Archives | Watch Hanbun chef David Park turn a spicy, fermented condiment into dessert
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Watch Hanbun chef David Park turn a spicy, fermented condiment into dessert 

In preparing a “pre-dessert,” Hanbun chef David Park started with a white chocolate cremeux (a French custard) and then added yuzu kosho to every other element.

Image credit: Julia Thiel

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Uploaded: Nov 22, 2017 | Post Comments

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