
The perilla leaf adds a signature flavor touch to desserts, in much the same way we see mint, shiso and basil showing up on that side of the menu. The Perilla Lime Tart at Modu Café, a Korean-style bakery in Los Angeles, shows off perilla in two ways. The tart shell, made with misugaru (a Korean grain powder), features a layer of sesame-brown butter crumble and is filled with a delicate perilla-lime cream. The dessert showcases the elegant leaf in all its glory with a crown of a candied perilla.
Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.