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2024-06-08
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Promoted, we bought cakes from the Island Gourmet to thank our colleagues for their support. .Among all I liked the Exotic Toffee the most. Topped with tonka bean chocolate light cream, its banana sponge cake in the middle consisted of toffee sauce and banana compote, and had a crispy biscuit base. The chocolate and banana flavour complemented each other nicely, and the sweetness was just right. The Clementine Mont Blanc was made of chestnut mousse, almond sponge cake and clementine compote. Div
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Among all I liked the Exotic Toffee the most. Topped with tonka bean chocolate light cream, its banana sponge cake in the middle consisted of toffee sauce and banana compote, and had a crispy biscuit base. The chocolate and banana flavour complemented each other nicely, and the sweetness was just right.
The Clementine Mont Blanc was made of chestnut mousse, almond sponge cake and clementine compote. Divided into two parts, its almond sponge cake in the bottom was surrounded by a thin layer of white chocolate. The clementine compote added a bit sourness to the dessert too.
The Ecuador combined layers of praline sponge cake and coffee and hazelnut cream, with a bit gold foil on top. The hazelnut and coffee flavour was not that intense though.
The Black Forest contained chocolate sponge cake soaked with kirsch, dark chocolate mousse, griottines jelly and kirsch whipped cream. The sponge cake was a bit moist.
The Raspberry Mill Feuille got fresh raspberries on top. It mixed layers of caramelised puff pastry with whipped vanilla cream.
Didn't try the Manga Coconut, so I was unsure of its flavour.
The Fraisalia was a sponge cake which got strawberry and vanilla cream for its interior. The strawberry was fresh and the cake was soft.
The Seasonal Fruit Tart was a strawberry and blueberry tart.
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