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Really can’t describe how amazing pastry chef Christina Tosi’s dessert bar  ( part of David Chang’s amazing Momofuku empire) is and I can’t believe its taken me this long to go. It was impossible to choose what to try from the famous Momofuku Crack Pie,  corn cookies, red velvet ice cream made with chocolate cake scraps and saltine panna cotta with grape jelly and peanut butter crunch, ( need I say more)?  How creative of  to have ever thought of  saving the leftover milk from your morning bowl of cereal and making a batch of ice cream with it!  Cookies get crushed potato chips and crumbled pretzels mixed into the batter to create Compost Cookies, which deserve all the acclaim they get.

Tosi’s recipes are fresh and funky- guava sorbet in a cream cheese skin anyone?-YUMMY!

For more incredible recipes ( and this will make a fabulous gift) check out  The Momofuku Milk Bar Cookbook I just ordered.

 

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