SWEET END­INGS

These top restau­rants have their desserts down pat

Wine & Dine - - CONTENTS - WORDS MICHELLE YEE

These top restau­rants have their desserts down pat

BUAH KELUAK ICE CREAM

If you love buah keluak (black nut), this unas­sum­ing dessert by chef Mal­colm Lee of one-Miche­lin-starred Per­anakan restau­rant Can­dlenut is a def­i­nite must-try. Com­pris­ing a scoop of rich and earthy buah keluak ice cream served on a bed of salted caramel, choco­late crum­ble and chilli flakes, and topped with warm milk choco­late es­puma, the dessert boasts a lovely com­bi­na­tion of flavours and tex­tures. The buah keluak ice cream, made by blend­ing can­dlenuts with 80 per cent Val­rhona choco­late, is egg­less and dairy-free. 17A Dempsey Road. Tel: 1800 304 2288; face­book.com/can­dlenut.sg

LA ROSE

Best known for cre­at­ing in­tri­cate pas­tries and cakes, chef Pang Kok Keong of Parisian restau­rant and pâtis­serie An­toinette has out­done him­self again with this gor­geous rose-shaped cake fea­tur­ing red petals of dark choco­late Chan­tilly, with a base of choco­late mousse lay­ered with co­coa sponge soaked in grand marnier. A stun­ning yet de­li­cious dessert, each cake is painstak­ingly crafted by hand— each petal is hand-piped, and then fanned to cre­ate a rose. Avail­able at all An­toinette out­lets, the La Rose is priced at $12 for the petit and $88 for the 500g-sized ver­sion. 30 Pen­has Road. Tel: 6293 3121; an­toinette.com.sg

STRAW­BERRY CHEESE­CAKE, MASCARPONE AND RHUBARB

In­cepted by chef Beppe de Vito, who wanted to cre­ate a light and re­fresh­ing dessert that din­ers can en­joy even af­ter hav­ing a four- or five-course meal at Braci, this dainty sweet treat com­prises of a “cheese­cake” made with mascarpone mousse, giv­ing it an in­cred­i­ble light­ness. Coated with a layer of white choco­late, the heart of the cake is com­posed of Gariguette straw­berry coulis. The base of the cake is a de­light­fully airy sponge made with straw­berry juice. Other el­e­ments on the plate in­clude straw­berry cus­tard, straw­berry marsh­mal­low and rhubarb sor­bet. We like how the slightly sweet yet tart sor­bet adds a re­fresh­ing touch to the dessert. #05-01, 52 Boat Quay. Tel: 6866 1933; braci.sg

BLOOD ORANGE AND DARK CHOCO­LATE

Cre­ated by chef Em­manuel Stroobant of Miche­lin-starred Saint Pierre, this blood orange and dark choco­late sweet treat is in­spired by a Jaffa cake he made years ago. Com­pris­ing blood orange sor­bet and fruit, dark choco­late mousse and a crispy tu­ile made from honey, chef Stroobant melded these flavours to­gether per­fectly in this beau­ti­fully plated dessert. #02-02B One Fuller­ton, 1 Fuller­ton Road. Tel: 6438 0887; saint­pierre.com.sg

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