Made by Camellia Vegan Patisserie, this consisted of a smooth, rich, and creamy ginger-spiced soy milk panna cotta base topped with light and fluffy ginger Chantilly whip, multidimensionally flavorful miso caramel sauce made with Obon Shokudo’s jasmine rice hominy miso, and a crispy caramel tuille shard. It was so creative and dreamy.
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VEGANO
