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The Ruby Razz (S$10.50) was a dessert that was less chocolatey and with a more fruity body. The exterior of the cake was made of ruby raspberry mousse. Concealed within the mousse was a piece of Yuzu curd, sponge cake and a crispy praline base. Looking really pink, the mousse carried more of a berry sweetness, while the whitish curd gave the cake a refreshing citric tang. Putting both of them together, the cake was not too rich and heavy in flavours, which also made it a suitable sweet to go with coffee or tea.

To balance off the flavours a little bit more, try it with a small piece of the chocolate crisp that wrapped around the side of the cake.

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