To start the sugar overload...
Eton Mess with fresh fruit and Mascarpone cream
A flat meringue is baked and placed as a base with the mascarpone cream piped in the middle. Poached rhubarb, vanilla syrup soaking pineapples, fresh kiwi, strawberry, blueberries and raspberries are mixed to top the dish. Lastly, it is garnished with shiso shoots. (Photo by Dominic Kim).
Pandan pillows
The chinese have this steam bun called the Mantou. It is usually eaten steamed and with savoury dishes, however CODA chef Matthew Lawdorn created this dish where we have steamed it, and fried it into a golden pillow. We then cut it in half and have filled it up with a warm caramelised banana in coconut with vanilla ice cream.
Pear Souffle with poached pear, cinnamon ice cream and warm chocolate sauce
This dessert is my take on the traditional french dessert Pear Belles Helene. It is originally with poached pear, vanilla bean ice cream and warm chocolate sauce. However, I decided to change it slightly and have this cinnamon infused ice cream and now serve it with red wine poached pear instead.
Sweet bite: "Summer Roll"
Just like the summer roll you have all known from the supermarket in the blue packet, my boss Mykal B suggested this soft nougat coated in chocolate and coconut would go great with this dessert wine we have to offer. Yummy yummy sugar in my mouth!! (Photo by Dominic Kim).
Easter sweet special
Baked lemon tart with a passionfruit marshmallow, chocolate soil, kataifi nest, chocolate egg, whipped cream, lemon curd and chocolate ice cream. This is on for this week only to celebrate Easter in a commercial way hahaha. I'm sorry I cannot make a chocolate coated baby Jesus. hahahaha
Anyway, enjoy the rest of this week and hopefully I have made you salivate enough to get you to come in and visit me at CODA. =)
Be safe and Happy Easter!!
Xx
No comments:
Post a Comment