Raspberry Clouds @ Twentysevenbyrachel

DSC_3628

As a child, marshmellows were always white and best eaten over a campfire. Sometimes I had them as toppings on my self constructed sundaes and as I grew older and dabbled in cupcakes, these were great for fondant making.

It never dawned on me that marshmellows could taste any different from their chewy and sticky texture that I have known all my life or even have fruit infused for flavour. So noob.

DSC_3634

Christianed raspberry clouds, these were as promised very light, spongey and melt in the mouth. As if whole raspberries went into each of these babies.

I would never look at a storebought marshmellow again and the question is, maybe no more store bought ones anymore too.

Comments

Post a Comment

Popular posts from this blog

Baba Steven's Private Dining: A ex-chef turned home cook

Image
Baba Steven or Chef Steven is endearingly known as has been whipping up peranakan feasts from his Bukit Batok Home since he retired. We booked a table of 8 for a $450 dinner comprising of 8 dishes. Baba Steven's chilli is a must try, fragrant and so tasty with just white rice. I clearly overdosed on this whilst waiting for the rest to arrive, just like soy sauce and rice, so simple yet my belly was full on happiness. The feasting kind of started before the mains were served - freshly baked pineapple tarts. These open faced babies come with a mildly sweet pineapple jam baked atop a really buttery pastry shell. Bakwan Kepiting Soup This is almost a Peranakan staple across the private dinners I have done and whilst this is homecooked, I found the meatballs rolled a tad too tightly. Soup is refillable but those balls are limited to two per diner. Ayam Buah Keluak is the classic peranakan dish at all peranakan meals and Baba Steven takes pride in deshelling each of these tough nu...
Read more

25 Degrees Burger, Wine & Liquor Bar @ Middle Road

Image
~Invited Session~ 25 Degrees is an exciting burger, wine and liquor bar that originated from Los Angeles and in the most understated manner, it was the wine coloured wall paper interior that first caught my attention. Word has it that it is one of the places in Los Angeles that celebrities love being at. With both alfresco and indoor options, the swanky space sits up to 30 at a go. Business has been brisk and dinner it seems exudes a completely different charm altogether. From mouth watering burgers to stacked pancakes, there is something for everyone on their menu. 25 degrees as explained, is the temperature difference between a well done and raw burger. Heirloom Tomato Salad Tuscan Tomato Soup Too many tomatoes going on in our choice of appetisers but they were tasty choices. Black Magic Burger Fluffy charcoal burger buns makes this deconstructed burger an eyecatching number. Stack them and give it a good squeeze to bring on the eggporn works, it's almos...
Read more

Heritage Weekend Buffet @ The Lobby Lounge, Shangri-la Singapore

Image
~Invited Session~ Driven by a mission to preserve the heritage of hawker dishes, the team at Shangrila Singpaore has teamed up with a number of hawkers to present a showcase of curated local dishes and a series of Heritage Weekend PopUps. I clearly had more than enough to eat from the buffet line even before the 7 legends descended at my table. Special mention goes to their lor bak, achar and salted vegetable duck soup! With a choice of one hawker classic, diners get to enjoy hawker food in the comfort of the lounge and also a semi buffet of savoury and sweets. I had a taste of the legendary 7 that is available at the buffet and also ala carte. These dishes were selected based on their origins - which was the first restaurant to serve chilli crab? So on and so forth. Bak Chor Mee with Fish Maw Soup Seng Kee Mushroom Minced Meat Noodle Their signature fish maw soup actually sells out before the noodle does at the hawker stall! Brewed with pork bones and dried sole, it is no wonder...
Read more