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2012-07-31
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French does their dessert right and that was what I was told. However, nobody warned me about their petite size. On one side was the puff pastry with champagne-poached berries and lemon curd and on another side was chocolate glaze. The chocolate glaze was made up of vanilla ice cream with some chocolate cookies crumble (I guess) which was a thoughtful combination of texture and flavor; smooth against coarse, sweet against bitter.The puff pastry was the highlight and the size of the puff did not
French does their dessert right and that was what I was told. However, nobody warned me about their petite size. On one side was the puff pastry with champagne-poached berries and lemon curd and on another side was chocolate glaze. The chocolate glaze was made up of vanilla ice cream with some chocolate cookies crumble (I guess) which was a thoughtful combination of texture and flavor; smooth against coarse, sweet against bitter.
The puff pastry was the highlight and the size of the puff did not do it justice. Crispy from inside out, it broke apart with slightest pressure, and boyfriend and I had to rush to rescue the falling crumble and scooped some of the poached berries to eat with it. The poached berries were soft and poaching it with champagne made it alive. While the poached berries were sweet, the lemon curd was there to be the antagonist. The balance was good despite the strong contrast that both carried. Surely we can have some more right?
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