Get Spoiled with AMUZ Sweets September

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There is a sweet thing this September in AMUZ Gourmet, the work of Chef Pastry AMUZ Gourmet named Chef Fransiska Tamba or better known by the call Chef Cika is innovating with Chef Gilles create something unique, new and certainly sweet as a dessert!

To spoil its guests, every month, AMUZ Gourmet serve special dishes following the seasons & premium products available in the world’s best markets.

Typically, Foret Noire or Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions, sour cherries are used both between the layers and for decorating the top. Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. Other spirits are sometimes used, such as rum, which is common in Austrian recipes.

Foret noire in AMUZ is different from black forest in general because the shape of foret noire is a mushroom surrounded by the actual plant which it is chocolate while the sponge cake is inside the mushroom.

Second sweets in September is Banana and Almond Nougatine. Nougatine is made from golden caramel, mixed with toasted sliced almonds. Professionals usually cook the sugar in a copper pan, before adding the nuts. During cooking, the nougatine is soft and malleable in texture and golden yellow in color. When cooked, it breaks easily and becomes difficult to handle. To make best use of the nougatine and to shape as desired, it must be handled while still hot to avoid softening and surface color defects. It is possible to replace the almonds in the nougatine with any other type of nuts or grains such as hazelnuts, sesame seeds, walnuts, or peanuts. The special is AMUZ combine its nougatine with Banana fruit from Indonesia, Pisang Ambon to balance the sweetness and bring a fruity touch.

Orange Crème Brûlée Tart and Mandarin Sorbet is AMUZ last new creation for its September dessert menu. The crème brûlée has a delicate, smooth and creamy texture, with an elegant and fresh orange flavor and of course the crisp thin caramel topping. Not too sweet, even though you get a sugar rush once you bite into the caramel, leaving you with a fine, subtle mandarin aftertaste, from the accompanying sorbet, that lingers on long after you have finished eating the dessert. Just splendid!

Try the sweets September only in AMUZ Gourmet Restaurant! For further detail information, kindly call 021 250 5064 or send an email at cheffounder@amuzgourmet.com

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