Yummy-as-can-be
April 24, 2014
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I’ve been blogging for quite a while now, but rarely do I attend blogging events. Sure, I’ve had invites here and there, but I seldom go. Although most of the events aren’t too far from where I live, I didn’t want to go out under the scorching heat of the sun.

Then, I got invited to Bloggers Dessert Experience at Solaire Resort & Casino. Desserts! Wow! This one was just too tempting to pass. My knees just get weak with sweets. And to think that I’ll be one of the first guests to sample these sumptuous treats from five of their first-class dining establishments; No, I never want to miss the chance.

I’ve also known several food bloggers online, but I never met them in person. I figured, this would be a great chance to finally meet them. Glad I went to the event because it truly was a great experience. So, let me present to you the wonderful desserts we’ve had at Solaire yesterday.

First stop was at Yakumi, Solaire’s signature Japanese Restaurant. Chef Norimasa Kosaka presented two unique desserts: Mango and Guyabano ice cream and Wasabi Panna cotta.

Chef Norimasa demonstrating how to properly grate a wasabi.

Chef Norimasa demonstrating how to properly grate a wasabi.

Mango and Guyabano ice cream. Php 360

Mango and Guyabano ice cream. A sorbet that is an unconventional and unique combination of mango and guyabano (sour sop) laced with sugar. Php 360

Wasabi Panna cotta. This Panna cotta is a Japanese take on the traditional panna cotta that is infused with milk, sugar, wasabi, cream and gelatin. Php 360

Wasabi Panna cotta. This Panna cotta is a Japanese take on the traditional panna cotta that is infused with milk, sugar, wasabi, cream and gelatin. Php 360

Both desserts were wonderful. The combination of guyabano and mango are rarely done. I like ice creams that are sour, no wonder I love yogurt. The guyabano sorbet is sour but the sweet mango sorbet complimented it. The Wasabi panna cotta was yummy as well, though I found the wasabi (horseradish) in it a tad overpowering. It would have been perfect if it was just a hint of wasabi, but well, that’s just me. People who love wasabi will definitely love the fusion of sweet and spicy in this creamy dessert.

Next stop was Red Lantern, Solaire’s signature Chinese restaurant. Chef Lo Ka Cheung Sam featured two special desserts: The Chilled Osmanthus flower and wolfberries with Aloe Vera and Glutinous rice balls with red bean cream.

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Chef Lo Ka Cheung Sam

Chef Lo Ka Cheung Sam

Chilled Osmanthus flower and wolfberries with Aloe Vera. Php 200

Chilled Osmanthus flower and wolfberries with Aloe Vera. Php 200

Glutinous rice balls with red bean cream. Php 200

Glutinous rice balls with red bean cream. Php 200

If you’re looking for a very light and refreshing dessert after a heavy meal, the chilled Osmanthus flower dessert from Red Lantern is your best bet. Healthy, too! Simple and light yet full of flavors. According to Chef Lo, the wolfberries are good for the eyes. I’m sure you already know the many health benefits of Aloe Vera.The second featured dessert of Chef Lo is similar to our Guinatan, but instead of coconut milk, red bean was used for the sauce. It was delicious and creamy. The glutinous rice balls had a black sesame filling which made it more tasty.

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To be continued…

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One response to “Sumptuous Treats from Solaire Resorts & Casino”

  1. […] know I left you hanging in this post, so here’s the part 2 of my Solaire Desserts […]

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