Desserts

Awesome soft serve and donuts! Definitely come back for more!

http://danielfooddiary.com/2015/08/30/nutella/

Another new hunt near home, swung by to check out what's in store tonight. Spotted some unusual flavours, and immediately asked to try:
(1) White Truffle - whoa! intense, probably too much for a whole scoop on your own;
(2) Melon & Parma Ham (that white one at the back) - refreshing, sorbet-like melon flavour that melts away into salty parma bites, very interesting;
(3) Thai Earl Grey - I'm a tea addict, so I'm totally biased. Got a pint of this to-go, had forgotten all about my other love, the Salted Caramel!
🍦 Scoop: S$3.80 (reg) | S$4.20 (*premium)
🍦 Pint: S$15 (reg) | S$18 (*premium)
Thick toasts and waffles available too.

I CANNOT express just how thrilled I am that @plus39gelato is opening less than a minute's walk away from my workplace. Expanding waistlines be damned, because every calorie in this less-than-10%-fat gelato is more than worth it.

Each of the four flavours I tried today (pistachio, mango, four spice, chilli chocolate) boasted the same silky texture that glided down my throat like a dream, leaving no cloying feeling of thirst that's typical of overly saccharine, lesser specimens of gelato and ice cream; yet, each airy spoonful fills the mouth with luscious, full-bodied flavour.

Using the ideatre, aka the "Ferrari of gelato machines", Director & Gelato Coach Jacopo Quaglia will be churning up at least eight different flavours for our enjoyment each day from 6 March. Anticipate classics like the pictured pistachio (a MUST-TRY), chocolate, vanilla bean, and more unusual suspects like Italian basil and ginger tart. Jacopo is very open to suggestions and experimenting, so hit him up with your wishlist!

The café serves cocoa beverages, crafted chocolate bars and lava flowing hot chocolate sauce. Mainly for takeaways, though there are four seats.

http://danielfooddiary.com/2015/02/05/newcafesfeb

Hand-made caramel pudding with custard cream & fresh cream.

Japanese desserts are the best!

Because real peppermint leaves are used to make this ice-cream, it has a wonderful wake-me-up freshness that's missing from others I have tried. And who doesn't like little bits of dark chocolate polka-dotting their minty creaminess?😋 Such a spot-on combination if there ever was one. Jazzed up with ground mixed nuts and house-made meringue sticks, this is a sweet ending I can't say no to.
The ice-creams served at both Group Therapy cafes at Katong Village and Duxton are all created at the new-ish third cafe under the same group: Regroup x Scoop Therapy, which means they are available there too of course. The use of Italian milk (delivered in small batches and immediately processed into ice-cream) is lower in fats as well. Hooray to a less guilty indulgence I say.

Haha. The difficulties in writing one.

Hope it's all worth it and I hope you enjoy reading them.
http://danielfooddiary.com/2015/03/01/newcafesmarch/

The beacon of light came from this San Domingue - Mousse made from 70% single origin chocolate, Rum Jewel Box, Caramelized Plantain Vanilla Cream, Brittany crunch.

candlenut truly sets itself as a contemporary and stands apart from traditionalists with this modern and very novel dessert - lo and behold, i present you, buah keluak ice cream. yes buah keluak ice cream i say again. made with 80% valhrona choc on bed of salted caramel, choc crumble and chili specks and warm milk choc espuma. listed as one of the 50 things to eat before you die by IS magazine in 2013, this dessert wowed my night fully. complex COMPLEX taste that really messed my buds but omg can anyone have so much fun eating dessert? i did! it was hint of cold bitter-sweet a moment, salted in a bit, chili specks in a sudden and just when your buds were all heightened and all crazy, it came down to a warm fudgy awwwww orgasm.

candlenut truly sets itself as a contemporary and stands apart from traditionalists with this modern and very novel dessert - lo and behold, i present you, buah keluak ice cream. yes buah keluak ice cream i say again. made with 80% valhrona choc on bed of salted caramel, choc crumble and chili specks and warm milk choc espuma. listed as one of the 50 things to eat before you die by IS magazine in 2013, this dessert wowed my night fully. complex COMPLEX taste that really messed my buds but omg can anyone have so much fun eating dessert? i did! it was hint of cold bitter-sweet a moment, salted in a bit, chili specks in a sudden and just when your buds were all heightened and all crazy, it came down to a warm fudgy awwwww orgasm.

It was so delicious that it warranted a "good" from my dad, which is very high praise considering everything is "ok" to him.