H O S T E D
With extensive R&D, it is possible to create desserts completely free of dairy and gluten that taste good too. That's what I found out when Jonathan and I were hosted by Open Door Policy for lunch today
The Calamansi Chocolate Tart, one of the desserts by Head Chef Freddy Ang that we got to try, features a base made with almond flour and pure cocoa powder that didn't need to be baked. The luscious filling packed a zesty punch from our local calamansi lime which gave this a unique tropical slant. Neatly balancing off the sourness was a blanket of puffy meringue.
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