Getting just desserts

In the unlikely event you’ve been fretting that Cake Girl can find contentment in merely oggling* dessert offerings, the reality is the pudding menu is always salivated over before any contemplation given to the savoury courses traditionally first up.  And it was no exception when dining posh at the Mt Cook Hermitage.  Somehow, fancy restaurants magic the humble (but essential) pudding into  artfully-assembled edible showpieces.  

Cake Girl’s choice was case in point: a triangular-shaped piece of condensed milk and feijoa custard, accessorised with grilled warm fresh feijoa and banana, and accented by ginger shortbread.  So spectacularly good that I cannot recall the main course.  And it was definitely not the sort of thing I’d whip up at home.

Speaking of which, Cake Girl’s partner opted for this chocolate fondant paired with champagne foam and blood orange icecream:  

The basil centre of the fondant was perhaps too adventurous but the sliced orange garnish a most unexpected delight: crispy, shiny and bittersweet.  Cake Girl briefly toyed with the idea of enquiring as to how these wafers of yumminess were created but the maitre d’ had the slight air of having granted a favour by permitting us to dine on his turf.  Pursuing information may have tipped him off the ledge of customer tolerance.  

* the only time that looking is sufficient is when someone bites into a chocolate and it is necessary to see what’s inside so you know which ones to avoid.

Sample of the Mt Cook views from the Hermitage.