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An unconventional take on “Strawberries and Cream”, this dessert incorporates an extraordinary amount of lactic acid and sheets of gelatin. And that’s just to create the puff of smooth cloud that envelopes the Moutai (a brand of potent Chinese alcohol made from red sorghum) flavoured ice-cream within. Speckled on top for some white-on-white action are tiny bits of snowy meringue while beneath it is a bed of sweet strawberries marinated in the syrup of more strawberries.
This would be the dessert to choose from the Tasting Menu if you want something refreshingly fruity but with an edge of alcohol, to close to your meal.

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