Yummy-as-can-be
April 26, 2014

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.

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Chef Eric Turgeon

Chef Eric Turgeon

Strawberries & Cream. Made up of fresh strawberries, short bread crumble and dry meringue with a luxury cream Chantilly all in one bite. Php 420

Strawberries & Cream. Made up of fresh strawberries, short bread crumble and dry meringue with a luxury cream Chantilly all in one bite. Php 420

Dark Chocolate Mousse. Composed of light and airy chocolate mousse, caramel sand, torched banana and roasted macadamia nut. Php 420

Dark Chocolate Mousse. Composed of light and airy chocolate mousse, caramel sand, torched banana and roasted macadamia nut. Php 420

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.

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Chec Salvatore de Vicentis. Image credit: Delight My Appetite

Chef Salvatore de Vicentis. Image credit: Delight My Appetite

Homemade Nutella gelato with biscotti crumbs and candied walnuts, Homemade strawberry coconut gelato with strawberry coulis and pistachio biscotti. Homemade Mascarpone Gelato. Php 320

Homemade Nutella gelato with biscotti crumbs and candied walnuts, Homemade strawberry coconut gelato with strawberry coulis and pistachio biscotti. Homemade Mascarpone Gelato. Php 320

A vanilla flavored Panna cotta made by simmering together with the twist of coffee  cream and chocolate biscotti. Php 320

A vanilla flavored Panna cotta made by simmering together with the twist of coffee cream and chocolate biscotti. Php 320

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.

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Chef Reyes and his assistant

Chef Reyes and his assistant

This popular dessert is prepared with Ube spread, Buko pandan, Macapuno Strips, Guyabano parfait, Sweet bananas, Nata de coco and Marshmallows. Topped with Pandan flavoured crush iced, Ube ice cream, Leche flan and Yema. Php 250

This popular dessert is prepared with Ube spread, Buko pandan, Macapuno Strips, Guyabano parfait, Sweet bananas, Nata de coco and Marshmallows. Topped with Pandan flavoured crush iced, Ube ice cream, Leche flan and Yema. Php 250

Solaire's Signature cake consists of layers of rich flourless chocolate cake filled with caramel chocolate mousse, cocoa gel and croustillant cookie crisp. Finished with bitter chocolate coverture glaze and signature gold flakes. Php 1200

Solaire’s Signature cake consists of layers of rich flourless chocolate cake filled with caramel chocolate mousse, cocoa gel and croustillant cookie crisp. Finished with bitter chocolate coverture glaze and signature gold flakes. Php 1200

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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