Save Room for Dessert with Michelle Kogan of Morimoto (Slideshow)
Michelle Kogan of Morimoto in New York City
The young pastry chef has always had a passion for food. She started out making crêpes with her stepmom before she was even a teenager.
Spraying the Passionfruit Cake
The passionfruit cake starts with a coating of white chocolate cocoa butter.
The cake is topped with a miso-hazelnut crumble.
The nuttiness of the ice cream is the perfect complement to the sweet passionfruit cake.
Milk Chocolate Passion Fruit Cake
"I don’t look for inspiration, I let it find me. It's something that you can’t search for," Kogan says of her desserts.
Green Tea Cremoso
The matcha cake below is topped with green tea cremoso.
Mise en Place
Chef Kogan arranges the garnishes of the tiramisu in front of her.
Sour Cherry Gelato
Most of her desserts include a frozen component, and this one is topped with a tart sour cherry gelato.
The matcha cakes get covered with mousse to be completely hidden.
Chef Kogan garnishes the tiramisu. "One thing I can say is that I love simplicity and playing with the intersection of two flavors to make a third," she says.
This dessert is piled high with sweet layers.
The mochi selection at Morimoto changes from season to season. Mochi is a slightly sweet traditional Japanese rice cake.
The white chocolate mochi is topped with kuromitsu, a Japanese syrup that's a lighter version of molasses.
"It's great have the ability to change the perception people have that pastry is unhealthy. Sure, it can be, but it doesn’t have to be," Kogan says while finalizing the mochi dessert.
White Chocolate Kinako with Kuromitsu
Kogan has mastered making a light and flavorful dessert in one bite.