Barfly by Buddha Bar is a popular food joint in Abu Dhabi and is considered among the bestrestaurants in Venetian Village. The tantalising Chocolate and Hazelnut Puck at the Barfly is made from hazelnut mousse, chocolate sauce and red berry coulis.It tastes phenomenal and is worth trying at le...
The menu includes snake-like treats such as the ‘Red Serpent’, a dark chocolate mousse with Sichuan pepper and yuzu to the Mandarin, a spiced milk chocolate mousse with mandarin, its flavours selected to symbolise luck and prosperity. Priced from £78 per person at ting-shangri-la.com ...
Raspberry Mousse Chocolate Roll I knew I was on the right track with this recipe the moment I had my first taste of the Raspberry Mousse! The intense fresh flavor of the raspberries screamed devour me. Of course the velvety smooth chocolate cake and the subtle whisperings of the chocolate ga...
But she empowered me to keep my house in order–to get rid of things that were taking up valuable space and cluttering my life and spirit. And our work together continues to challenge me to keep cleaning my spiritual house–to keep working at getting rid of all the judgmental thoughts, f...
When you’re ready to serve, slide on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries. Coarsely grate the chocolate so that you get curls rather than rubble and sprinkle on top. Alternatively du...
Here, éclairs are made with a full-bodied dark chocolate and have a pleasant hint of fruity acidic finish, while the choux itself is light, fluffy but also has integrity. Compared to run-of-the-mill éclairs you can get at a corner patisserie, this one is admittedly on the pricier side...
Chocolate desserts for me must scream chocolate, and the Alunga chocolate mousse delivered. Velvety mousse, interestingly presented, was served with passion fruit marsh mallow – I could add spoonfuls of this sweet passion fruit fluff to every dessert I eat. We also had the blackcurrant mousse ...
hurt to have more gravy but norra biggie. They probs called it jus not gravy which would justify the smaller portion. One of those dashes of sauce you’d see on mArseterchef. Might watch it now Greg Wallace isn’t on it to irritate me. Laaaavley. Pot noodle and chocolate mousse ...
so guests get the best parts — including the decadent skin and buttery sweet fish cheeks, alongside verdant bok choy, okra, green beans and tomatoes. This spring, Estrelita also organized Atlanta's first annualFilipino Fest, where other new concepts got to test and build their restaurant dream...
Valencian chef Miguel Pardo is in charge of this high-quality eatery where you can get imaginative tapas as well as rice dishes that are so gorgeous you’ll want to eat them right out of the pan. We can definitely recommend the baby squid black rice with alioli mousse, and there’s even...