New cakes at Antoinette
PUBLISHED ONJuly 02, 2015 10:30 PMByTay Suan Chiang
It may be summer all year round in Singapore, but that doesn't mean we cannot celebrate the season. Chef Pang Kok Keong from Antoinette has created five confections using ingredients inspired by the fruits and flowers of summer.
Jasmin cake is a French-Oriental blend of chiffon cake, walnut sesame nougatine, jasmine flower mousse, osmanthus gel, and mango jelly. Chef Pang was inspired by a jasmine-infused mousse that he had while on a visit to a teahouse in Beijing.
Another creation too pretty to eat is Summer, a raspberry mousse containing pistachio bavarois, forest berries jelly, pistachio sponge and pistachio glaze on an almond sable.
Those who like chocolate will enjoy the Orangette, made of dark chocolate mousse, chocolate genoise with grand marnier, orange marmalade and orange praline feuilletine.
All cakes come in a petite size, from S$9.50, and regular sizes from S$42.50.
Antoinette is at 30 Penhas Road and 333A Orchard Road, Mandarin Gallery, #02-33/34
This article was first published on July 03, 2015.
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