UFO and Passion Fruit Meringue
The Patissier is my absolute fav cake find -second to Canele, and maybe... Gobi.
Pastry chef Tan Siang Yee, is so enviously talented and innovative. Reputed for injecting Asian flavours to her stunning and so amazing creations, there are always new and exciting cakes featured in her 2 store front fridge counters every month.
For our office March birthday celebrations, I had the toughest of times narrowing our choices down. I finally decided on the cake of the month (quite apt mah!) and a recommendation from the chef herself - the signature passion fruit meringue.
I love passionate chefs who take pride in recommending their creations. I love it even more when they turn out to be right! The meringue was a hit. Different from your average rich, creamy cakes, it was a complementing contrast to the UFO which was a coffee based sponge with an earl grey creme brulee mousse. The smooth textures were like that of eating soft marshmallow, paired with the occasional sweet crisp from the meringue and tangy refreshment from the passion fruit mousse, mango and strawberries.
The UFO looked rather dense and sin-ful. But once cut and served, the daunting slices became manageable light sponge with the promised earl grey flavour more apparent then just the usual hints you get in other variations. Looking more like a choco-lunatic's fantasy, I remember barely tasting any chocolate at all...either that or I was already dreaming of what next to get for April...
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