November 28, 2010 – We went to Tagaytay to be able to break-in our two weeks-old car. When we got there, it was time for lunch and so we decided to eat at Säntis Delicatessen which is known for their premium steaks. We ordered one serving of Caesar Salad, Arugula and Shrimp Salad, Pasta Arrabiatta, Minute Steak, and Rib-eye Steak with Mushroom Sauce. We wanted to make our lunch complete with dessert and so we ordered Praline Croquantine Timbale. Praline is a cooked mixture of sugar, nuts, and vanilla, often ground to a paste for use as a pastry. In this dessert, the hazelnut praline is mixed with the mousse mixture and then poured onto a timbale (a pastry mold in which something is baked or formed) to create a tower of hazelnut praline mousse.
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| Praline Croquantine Timbale – Php260 |
The plated dessert is composed of the timbale of dense mousse with lots of hazelnut bits in it and coated with croquantine (small pieces of wafers that resembles waffle cone texture and taste which is usually used in gourmet chocolates, truffles, or any desserts needing crunch) as the main element, whole jammed strawberry and slices of mangoes on the side, and strawberry sauce.
The mousse was served straight from the chiller, making it almost as cold as ice cream. The croquantine and the bits of nuts that made up the praline are the ones giving the crunch as well as the flavour into the mousse. This dessert is very refreshing especially with the fresh fruits eaten with it, but then the mango is a little too sour that it covers up the light flavour of the mousse. Next time, they should make sure that fruits are in good condition because they are also part of the dessert. If it’s just “pwede na”, then the dessert will completely be deemed as such.
The whole family loved it (except for the sour mango)!
My Rating:
Praline Croquantine Timbale 8/10
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