From: Pastry chef Francis Ang, Fifth Floor, San Francisco. Yield: 4 servings. Tamarind Glass (1/2 sheet pan): 5 oz. water 3 oz. sugar 1 oz. tamarind puree 3 grams agar agar pinch of salt ½ oz. egg whites Mango Chili Jam (3/4 cup): 1 large ripe mango, peeled, seeded and diced ½ Serrano chili, finely diced 4 oz. sugar, divided 1 tsp. pectin Cookie Crumble (1 cup): 2 oz. all-purpose flour 2½ oz. sugar 1 oz. butter pinch of salt Coconut Risotto ...

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