La folie’s Autumn/Winter menu is a gastronomic delight for discerning foodies. The new dessert range introduced by expert pâtissier, Sanjana Patel, is a well planned menu that incorporates some unique concepts inspired by her love for all things sweet.
It combines the sweet and savoury to bring out the best of the ingredients using some intricate techniques.
The hard work can be tasted in the final product which is excellent. The contrasting ingredients create magic and the end result is delicious.
Sanjana has used organic fruits, herbs and spices and matched them with her excellent sense of taste to create decadent desserts that you surely must try.
The first dessert we tried was the Madagasgar. This is a combination of flourless chocolate cake along with raspberry mousse and balsamic vinegar which made for a sensational chocolatey dish. Chocoholics would totally love this dessert!
The Aztec made of rich Bolivian chocolate
We moved on to the The Java which was banana cake with a toffee ganache and pecan crumble. This was followed by the Aztec, crafted out of Bolivian Chocolate with 68% cocoa paired with pepper, honey and orange.
Needless to say, we loved the slightly spicy undertones of pepper that took us by surprise.
Grandma’s Carrot Patch
Next came the Grandma’s carrot patch cake. It is a innovative take on the traditional carrot cake as it has a crispy base along with different layers and textures.
The delicious, Mac & Cheese Choux Tart
The highlight was the Mac & Cheese Choux which was an experimental dessert that combined macaroons, cheese cake and choux tart. This dessert was truly delicious.
Do check out La Folie’s new range of desserts soon and satiate those sweet cravings for an enriching gourmand experience.
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