F And B World : March-April 2010
12 bakingpress www.hip.ph FROZEN BR AZO PHOTO BY MARY ROSE PEÑA / CHOCOLATE ICEBOX CAKE PHOTO BY JOJO GLORIA Cool Ice as NEED A SUGARY ICE-COLD FIX? THESE COOL FROZEN DESSERTS WILL DO THE TRICK BY ERIC NICOLE SALTA Frozen Brazo by Dimpy Camara Dimpy Camara’s inclination for pioneering, tongue-tingling desserts gave rise to a new craze in sweets. Rehashing the beloved classic meringue and cream-filled roll, her modern Frozen Brazo de Mercedes proves that a little imagination (and a sub-zero freezer) goes a long, long way. This famous innovation has been raved about online and in the media, even being named one of the “24 Best Desserts of 2009” by the Philippine Daily Inquirer. Her frozen brazo is four lush layers of graham cracker crust, French vanilla ice Chocolate Icebox Cake by Vargas Kitchen In fashion, trends come and go like a cycle that never ends. Remember the chocolate icebox cake your mother or grandmother used to make? A throwback from years past. Vargas Kitchen, the famous proponent of Manila’s best butter cake, holds the distinction of keeping alive this retro cake, originally a dessert of layered whipped cream and chocolate wafers. However, variations have risen through the years. The Vargas Kitchen Chocolate Icebox Cake isn’t so much a carbon copy of its predecessor, but rather a pure, unadulterated, and blissful dessert of moist chiffon cake doused in doses of deep chocolate syrup with hints of liquor and plenty of tempting cream on top. Packaged in either a nine- or 11-inch container, the cake’s white and dark colors tap your curiosity to sample a small portion. And before you know it, this very sweet and gooey cake grows on you. The feather delicate chocolate chiffon counterbalances the heavy cream frosting on top and the generous dollops of chocolate syrup it holds. Best served chilled or frozen, nothing beats a slice of vintage cake shared with family and friends. Call (02) 359-3762 or visit Vargas Kitchen kiosks at Power Plant Rockwell and Rustan’s Makati. cream, yema, and meringue. Every slice oozes with the perfect blend of creaminess on top, sweetness in the middle, and crunchiness at the bottom. Upping the ante is her latest frozen treat, a Frozen Choco Banana that celebrates the perfect match of Oreo crust and chocolate ice cream, banana slices with a lovely meringue and caramel topping. Camara has expanded her frozen line-up as well with gelato (Coffee and Vanilla Bean) and sherbets (Buko-Lychee, Mango, Orange, Strawberry), perfect icy delights for hot summer evenings. To order, call (02) 843-8086 or 843- 9021 for Makati, and (02) 850-9655 for Alabang. Homemade Ice Cream by Roshan Samtani If there is a handpicked shortlist of frozen delight must-tries in the metro, then Roshan Samtani’s Ghirardelli Chocolate Chip Cookie with Nutella Swirl Ice Cream should definitely be on it. Or maybe her light and sweet but unexpectedly filling Food for the Gods concoction. Or why not her Coffee Fudge Walnut Brownie blend. Famous for her fabulous baked goodies, Roshan Samtani crosses dessert borders with her range of ice creams that offer an alternative version of some of her greatest creations. Her Ghirardelli and Nutella frozen version bursts with so much sweetness from the Nutella hazelnut spread and chunky chocolate chips that every spoonful is a cause for celebration. While her Lemon Walnut Torte ice cream offers much of the same best-selling cake, it’s that frozen factor that gives it a little more kick with walnut and lemon bits popping up. There are other flavors to choose from for those with a taste for subtlety (Coffee Macadamia Nut), textures (Brownies, Cookies, and Cream), and chocolate intensity (Deep Dark Belgian Chunk Brownie). Call (02) 631-7786 to order or visit www. homemadebyroshan.com. Grab the latest issue of Baking Press inside F&B World now available at newsstands.