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HONG KONG (April 2019) – Patisserie’s Pastry Chef Kelvin Lai has selected seasonal mangoes to create three scrumptious delicacies.  By pairing the tropical fruit with coconut, almond and risotto, such creative combinations make the delicious cakes truly exclusive. Available in April and May.


Mango crème brûlée coconut tart (HK$310 per pound, HK$50 per piece)

Combining delectable tropical fruit of mango and coconut, the scrumptious tart envelopes a filling made with coconut flakes and a luscious mango crème brûlée centre.  The tart is topped with generous chunks of mango and a white chocolate disc, an enticing treat for the taste buds.


Mango almond panna cotta mousse cake (HK$310 per pound, HK$50 per piece)

With the perfect combination of sweet and sour, the mango mousse forms a delicious and creamy outer layer.  The centre of the cake is formed by a smooth layer of almond panna cotta on top of a sweet marshmallow base, a perfect blend of tastes and textures.



Mango risotto opera cake (HK$310 per pound, HK$50 per piece)

Risotto is not only a comforting home-style dish, but can also be used in desserts. Cooked in cream and sugar, the risotto paste gives a velvety texture to the cake.  Layers of mango custard are added, adding a deliciously refreshing taste.  The cake is decorated with fresh mango and a mixture of sweet berries, adding a touch of vibrant colour.



Edited on April 9, 2019


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