London Fog Tea with Chocolate-Filled Mochi Dumplings, Citrus Posset, Candied Cocoa Nibs, Dried Mandarin Peel, and Digestive Biscuit 

Cara's final course is her story of the future — fusion of her Chinese heritage, her English wife's culture, and the children that represent her family's tomorrow. 

Cara: "My future is my children and fusion because I am a mix of Chinese and American. My wife is English. Together we make something better than what we are." 

Cara: "When I think of my future, I think of my children. My wife is English, and so the idea is very traditional English dessert, but then adding this sort of Asian twist to it." 

Beverly Kim: "This is a posset. We use tangerine juice, a little bit of fig leaf kind of steeped in there as well." 

Cara: "Simple." 

Beverly Kim: "It's super simple. It's kind of like a panna cotta, but no gelatin." 

Cara: "Listen, we're gonna crush it. Second place is not good enough. I want to win. It's do or die." 

Cara: "In my mind, I'm thinking of three things that are representative both of me and my wife mixed together, and the future that holds. It's a playful dessert. This is intentionally playful. Children are playful inherently. The only thing that's made me cry this whole time I've been away is thinking about my daughter. I just miss her." 

Cara (presenting): "My wife is English and I'm Asian, so this is sort of a fusion. When I think of my future, I think of my children. Hopefully we'll be three — we have one on the way, and my wife plans to have the next one. So there's three major components: the digestive biscuit, and you have it with tea. It's a play on a London fog. In the tea are three chocolate-filled dumplings, and then you have a posset, which is just barely set custard, and a little bit of candied cocoa nibs and dried mandarin peel on top of that."