Sweet On EASTER Re­sorts, restau­rants to of­fer lus­cious desserts dur­ing hol­i­day dining on Sun­day

Palm Beach Daily News - - TODAY - By M.M. CLOUTIER

For those who don’t ex­pect to re­ceive an Easter bas­ket, some­thing sweet and won­drous may await Sun­day, es­pe­cially if you plan on dining out.

It could be rich and creamy or lus­cious and light as air.

That’s be­cause spe­cial hol­i­day desserts — whether lav­ish, tra­di­tional or themed — will be show­cased at the is­land’s re­sorts, ho­tels and restau­rants.

For many older kids and adults celebrating the hol­i­day, such mem­o­rable sweet end­ings may serve as wel­come Easter bas­ket equiv­a­lents, of sorts.

“As much as chil­dren, adults re­act with a sense of won­der to beau­ti­ful pre­sen­ta­tions and mouth­wa­ter­ing selections,” said An­thony Si­cig­nano, ex­ec­u­tive chef of restau­rants at The Break­ers.

More than 30 dif­fer­ent types of desserts will be fea­tured at The Break­ers’ Easter brunches in the re­sort’s Cir­cle dining room and Ponce de Leon Ball­room.

The desserts will range from toasted co­conut cakes to but­ter­cream-frosted mini cup­cakes ac­cented with sweets in Easter-themed shapes such as chicks and robin’s eggs.

The lav­ish con­fec­tion dis­plays also will in­clude French mac­arons, car­rot cake, truf­fles, pe­tits fours, tartelettes, made-to-or­der crème brûlée and much more.

Thanks to the pas­try team at The Break­ers, 1 S. County Road, such ele­gant good­ies have, by de­sign, “an age­less ap­peal — whether nos­tal­gic or clas­sic items, tra­di­tional fa­vorites with a modern twist or in­no­va­tive sweets,” Si­cig­nano says.

At Sant Am­broeus, known for, among other things, its pas­tic­cerie and sig­na­ture gelato, plans call for de­light­ing Easter guests with a spe­cial dessert se­lec­tion. Among desserts planned for the Royal Poin­ciana Way res­tau­rant’s hol­i­day brunch Sun­day: deca­dent choco­late cake, fruit tarts and a se­lec­tion of gelato.

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