Saveurs de Printemps from Mad About Sucre – French earl grey apricot mousse, Savoire sponge, blood orange and grapefruit insert. The presence of the classily demure and full-bodied earl grey is only detected after it has successfully materialised and condensed on your tongue, and elsewhere the citrusy elements within send…
A Compter Du Printemps from Mad About Sucre – strawberry cream, lemon mousse, French champagne, raspberry, almond sponge cake, croustillant. The posh champagne jelly was inappropriately inebriated to such a degree that it probably contravened something in the Liquor Control Act, whilst elsewhere the glacial and understated strawberry cream struck…
Black Glutinous Coconut Mousse Cake from Bakersfield – steam baked black glutinous sponge, pumpkin creamux, coconut panna cotta, lime sable. While a vertical fork-dive nets you a rather watery coconut experience, patient exploration of the individual layers will reward – you get to better know and understand the cake beyond mere…
Caramelized apple mousse cake from Bakersfield – creme fraiche sponge, caramelized apples, caramel creamux, apple mousse and hazelnut crunch. The hazelnut crunch evokes memories of Ferraro Rocher, whilst the apple pie-esque chunks hidden within fulfil the apple requirements promised by its name. 3.6/5 Bakersfield 2 Fusionopolis Way #01-06 Innovis @…
Luna de Miel (Moon of the Honey) from Mad About Sucre – French spring honey mousse, blood orange and caviar, savore sponge, and short pastry. While the initial vertical fork dive delivered a seemingly singular blood orange message, samplings of the various individual components revealed their respective charms – the…
Framboise Delight – raspberry mousse, raspberry compote, lady fingers sponge, pistachios and raspberry crispies. Very classy-looking and the display indicated the use of alcohol, so expectations were high. However, just like the moment when I peeled the wrapper off my first chocolate coin when I was a baby, I realised…
Coco Citron – coconut mousse, lemon curd and coconut sablee tart, with crushed sugar diamonds. So light, I’m floating on clouds. But then some of the crushed sugar diamonds crackled and popped loudly in my mouth and I was so startled, I fell all the way down. 3.7/5 Mad About…
Sweet potato mousse – coconut caramel, pecan crumble, and chantilly cream. The orange cheesecake cubes were relatively moussey, whereas the purple cubes were chunkier and more substantial, like gossipy aunties you met during Chinese New Year who gobbled too many pineapple tarts. Pleasant enough but as impressionable as the conversation…
Apple vanilla mousse cake. The heavens are usually fair in their distribution of looks and taste – you are seldom allowed to be beautiful and delicious at the same time – but they must have been smitten by this minxy apple as it tastes slightly better than it should given…