
For breathtaking jelly desserts, persistence is key. This is a lesson Thu Buser, a chef and culinary artist from Brooklyn, absorbed early on while observing her mother dedicate hours to creating batches of rau câu, a Vietnamese treat composed of delicate, vibrant layers of jelly.
Currently, Buser designs her own exquisitely styled jellied desserts, colorful interpretations of the rau câu she enjoyed in her childhood. She infuses fruit juices into crystal-clear jelly to form bursts of color and flavor: a kaleidoscope of bright green coconut-pandan, a sunset of golden yuzu-lychee, an explosion of fuchsia coconut-ube. “I can make any flavor look beautiful,” Buser expresses.
Her syringe serves as her paintbrush, applying gentle sweeps and accurate staccato jabs to the cooling agar-based gelatin. All of this is executed effectively blind, as the injections occur from the base of the mold.











