Dessert anyone

[LHT28]

MIAMI, Fla. (Feb. 12, 2016) - The finest cuisine at sea is becoming a bit sweeter, as Oceania Cruises is adding several new enhanced pastries to its decadent dessert offerings – all developed in conjunction with world-renowned Master Pastry Chef Christophe Menard.

Among the featured desserts masterminded by Chef Menard – a longstanding member of the elite Relais Dessert International – are these indulgent sweet treats:

 

• Caramelized Banana Tart – a wonderfully sinful chocolate concoction topped with dozens of thin spiraling slices of succulent caramel-coated bananas, sprinkled with a pinch of powdered sugar.
   
  
• Tanzanian Chocolate Cake with Molten Caramel – a delightfully rich cake drenched in flowing caramel, and accompanied by a perfect quenelle of vanilla ice cream. It features Tanzanian chocolate (75% cacao), a dark couverture that perfectly balances acidity and intense cocoa bitterness, lifted by floral notes.
  
• Raspberry Tartlet with Lemongrass Cream – a ramekin-sized, perfectly-baked raspberry-filled tart, capped with a dream dollop of exotic, lemony cream surrounded by perfectly plump fresh raspberries.
  

 

 

 

 

https://www.oceaniacruises.com/media/2016/Master+Pastry+Chef+Christophe+Menard+uses+ingredients+from+around+the+globe+to+inspire+mouthwatering+new+desserts%2c+an+exclusive+enhancement+to+the+finest+cuisine+at+sea/

[Lottie A]

Those desserts sound delicious.....but I may need to do a LOT of Pilates prior to my Nautica cruise and even more afterwards! :)

[Mura]

There goes my diet ... well, it went overboard LONG ago!! I like the sound of the banana tart ...

[KS&JW]

You had me a molten, chocolate and caramel.

[LHT28]

Diet what is that :D

 

I hope they are ready for our April Cruises

 

Lyn

[PaulMCO]

 

• 
   
  
• Tanzanian Chocolate Cake with Molten Caramel – a delightfully rich cake drenched in flowing caramel, and accompanied by a perfect quenelle of vanilla ice cream. It features Tanzanian chocolate (75% cacao), a dark couverture that perfectly balances acidity and intense cocoa bitterness, lifted by floral notes
  

 

 

 

 

https://www.oceaniacruises.com/media/2016/Master+Pastry+Chef+Christophe+Menard+uses+ingredients+from+around+the+globe+to+inspire+mouthwatering+new+desserts%2c+an+exclusive+enhancement+to+the+finest+cuisine+at+sea/

 

Sounds so sinful. Hope it is effective soon.

[KS&JW]

double post

Edited February 14, 2016 by KS&JW

[JMBobB]

Oh... Thanks jeeps Lyn.

 

We fly this Thursday for Sydney and the Marina.

 

I may have to declare war on YOU to get even.

 

Please say hello to Jim for me.

 

Bob (JMBobB)