I know I left you hanging in this post, so here’s the second part of my Solaire Desserts experience.
After the light desserts at Red Lantern, we hopped on to Strip, Solaire’s well know Steakhouse. Chef Eric Turgeon featured two desserts as well: Strawberries & Cream and Dark Chocolate Mousse.
Both desserts from Chef Eric were very light and simply delicious. Their names might be very common, but the way they were prepared and the ingredients that were used made them really special. I vwas surprised that the chef came up with a light mousse. It isn’t too sweet and the macadamia foam added more flavor. These two are the perfect desserts after a big slab of steak.
Next stop was Finestra, Solaire’s signature Italian restaurant. Chef Salvatore de Vicentis featured two of his latest creations: Gelatto Samplers and Vanilla Panna cotta with coffee cream and chocolate biscotti.
Both desserts of Chef Salvatore were fantastic. I’m in love with Nutella, so I really, really loved it. Strawberry is one of my favorite fruits, so his gelato earned a thumbs up from me. And the Mascarpone gelato was superb. Hats down Chef for making the perfect combination. The Vanilla Panna cotta shouldn’t be ignored. It was sweet and creamy with a hint of bitterness because of the coffee. I would have enjoyed it more if I wasn’t too full already.
Our last stop was Fresh, Solaire’s famous buffet restaurant. Chef Reyes featured two desserts: Halo-Halo and Solaire Chocolate cake.
The Halo-Halo was superb. The finely shaved pandan flavoured ice made it more delicious… and unique! Plus, the Guyabano parfait gave a tangy twist to it. Fresh brought the all time Filipino summer dessert to the next level. Yum! And last, but not the least, the Chocolate cake was truly decadent. It’s soft and moist and not too sweet. Just the way I want my chocolate cake. It looks so simple, but elegant and tastes really, really good. Thanks Solaire for a wonderful dessert experience.
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