cocoa pasta

As we are trying out a few savory sweet desserts, we decided to create one with chocolate pasta

Created by James
Cocoa pasta

Lychee panna cotta

Diana's creation

Composition

Lychee panna cotta, cassis jelly, lychee granita, liqueur

100ml milk

200ml cream

60g sugar

150ml lychee puree

4 gelatin sheets

March Cooking Class

Hungarian dessert and wine promotion

Ask any Hungarian in Singapore where can we get real Hungarian cuisines, and the answer would be " Nem Tudom " which means "I don't know". And that is probably the truth so far (though I heard through the grapevine last week (no pun intended here) that there might be one located at Changi Village). I spoke to my friend Janice who owned 2am DessertBar, and sent her some Hungarian dessert recipes. She tried them out, but somehow, something was not right. I did the next logical thing, and that was to approach Mr Tamas Magda, the Hungarian Ambassador to Singapore for help. His wife, Krisztina Magdane Hornyik who was an accomplished chef, stepped in to mentor Janice & her chefs. We are proud to inform you that from 18th March till 30th April 2009, 2am DessertBar will be holding the HUNGARIAN DESSERT & WINE PROMOTION which will be open to the public.
-ARTHUR TAN (WINE TATLER)