Sometime back, a group of us headed to Canele and filled our table solely with entremets. Chef Pang's 2009 Collection divulged a couple of new surprises so copious of his ingenius creativity. I've held no qualms about his talent since day one.
Chocolate fudge cake, velvety smooth vanilla cheesecake glazed with raspberry jelly and rosemary-infused creme chantilly
The ten of us picked 9 cakes to engage in our very own dessert merry-go-round. Though mostly familiar to me, it was a virgin experience having sooo many of them to savour at one go! My favourites stood out almost immediately... loved the chocolate takeover in Blackforest, brilliant citrus shot in Barcelona, rich harmony in Triple Chocolate Cheesecake & the uplifting rosemaryness of the Raspberry Cheesecake.
(clockwise from top left)
Parfait Manjari, exotic caramel and pecan nut nougatine on a flourless chocolate sponge with exotic coulis
Delicate green tea mousse and chestnut cremeux layered with green tea biscuit and almond crumble
Dark chocolate cream, flourless chocolate sponge decorated with triple chocolate shards