Tres leches cake—that creamy Latino confection soaked in three kinds of milk—is hard to find on area dessert menus. But Blue 44 chef James Turner devised a welcome, spot-on rendition, and came up with an Instagram-worthy presentation, as well. He sprinkles a mixture of cinnamon and confectioners’ sugar over a fork on the dessert plate and then removes it, creating an outline of the tableware. Then, to prevent milk from the cake from running into the invisible fork, Turner erects an edible barrier: a streak of caramel sauce. The visual tricks prove delicious—and thankfully the dessert comes with a real fork.
Blue 44, 5507 Connecticut Ave. NW, Washington, D.C.; (202) 362-2583; www.blue44dc.com