Posted in Sweets for the Sweet

In Which One’s Dessert Was Incredibly PINK…

Strawberry Dome with an Almond Crisp

A recent event at the Makati Shangri-la put this wee beastie of a treat smack into my path.

This is the Shang’s strawberry dome with almond crisp and vanilla sauce.  It’s quite a pretty dessert and the snapshot above doesn’t do it justice.  It’s a scoop of lightly sweetened mousse streaked and flavored with ripples of strawberry compote resting on a disc of fluffy sponge cake and dusted over with what I assume to be strawberry powder (dried and pulverized strawberries) or tinted cake crumbs.  The plate it sits on is given a greenish swipe with some pureed green apple; there’s also a wee dollop of cream dusted with crushed pistachios, along with dabs and thin swirls of strawberry compote.

I daresay that, if you had a raging sweet tooth, this would not exactly be the dessert for you.  The mousse is deliciously light with pockets of pleasant tartness courtesy of the compote.  The little spoon is filled with a vanilla creme Anglaise that you pour over the lot prior to eating – but really, that would be like gilding the proverbial lily.  The almond crisp – actually a caramel tuile – is beautifully crunchy and nutty with the slivers of roasted almond.  I suggest breaking it up and dipping the slivers into the creme Anglaise.

Blackened lapu-lapu steak with baked vegetables and a potato timbale

This dessert was an excellent finale to a meal which began with an excellent smoked duck breast confit with a honeyed tomato salad and an excellent blackened lapu-lapu steak with baked vegetables and a rather moreish potato timbale.  The smooth strawberry dome was the perfect thing after the richly spiced fish steak with its rather smoky Cajun flavors.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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