"Buser crafts her own highly stylized jellied desserts, multicolored riffs on the rau câu she grew up eating. She injects fruit juices into perfectly clear jelly to create blooms of color and flavor."
"I can make any flavor pretty, Buser says. Her syringe is her paintbrush, striking the cooling agar-based gelatin with delicate sweeps and precise staccato jabs."
Thu Buser, a chef from Brooklyn, learned the art of making rau câu, a Vietnamese jelly dessert, from her mother. She now creates her own stylized versions, incorporating vibrant fruit juices into clear jelly. Buser's creations feature a variety of colors and flavors, such as electric green coconut-pandan and sunset yellow yuzu-lychee. Using a syringe as her tool, she injects the jelly from the bottom of the mold, showcasing her precision and artistic flair in crafting these desserts.
Read at Bon Appetit
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