We have been indulging in alot of cakes over this year and recently, we went for some cakes again at Patisserie Glace at the Icon and Obolo in Joo Chiat. Patisserie Glace cakes while having bigger slices follows the Japanese style cakes with light fluffy, soft sponge and cream such that you don't feel overwhelmed despite the bigger serving. Obolo features heavier tasting cakes in a smaller slice. Our personal opinion was that Obolo is still the standard to beat in terms of taste and aesthetics, presentation which proves that the best things in life do come in smaller packages. Obolo cakes features many intricate ingredients fused that add to the rich and multi faceted experience that you get when you taste the different layers of each cake slice. Every slice of cake at Obolo is a fusion of different layers that are distinct in flavor, yet complement to make the cake slice as a complete tentalising experience.
(Above) Fruits Crepe featuring fresh juicy sweet strawberry set in Chef Yamashita's Baravian cream layered with crepe, a unique connoction.
(Above) Double Cheese Rare Mango comprising of mango cubes, puree and melt in your mouth cheese.
(Above) Patisserie treats from Obolo
(Above and Below) Nikita Cheesecake from Obolo - Dark chocolate ganache mousse layered with refreshing dark cherry and raspberry compote jelly and smooth pistachio ivoire mousse paired with layers of almond and chocolate biscuit bathed in cherry and kirsch syrup in between.
(Above) Macarons - Ruby featuring raspberry infusion coupled with dark chocolate ganache and Salted Caramel Chocolate with salted butter and caramel ganache.
(Above and below) Yuzu - a refreshing treat featuring lemon mascarpone mousse, japanese yuzu- citrus cremeux with moist vanilla genoise and mango passion gelee on a base of ivoire crunchy feuillitine.
(Above and Below) Verrine Caprice - apricot mango gelee layered by hazelnt milk chocoloate crunch, moist choclate genoise topped with a mini bittersweet chocolate macaron.
No comments:
Post a Comment