Cereal Milk

The plan was to chase the miso soup course with a pre-dessert. We planned something fresh and small and cold, like a quenelle of fresh pineapple sorbet over a chewy piece of dried pineapple. Something to set the diner up for the big finish, the apple pie.

But the freezers we had when we opened Ko didn’t always play nice. Sorbet needs to be kept at a certain and constant temperature and if your freezer isn’t holding one, it can melt and refreeze and the texture goes to shit.