From Italian panna cotta flavoured with Bengali rasmalai to macarons churned as frappes, treat yourself to a few innovative hybrid desserts that Mumbai’s restaurants are dishing out this season
We can never have enough of Le 15’s macarons, and to make matters better (or worse, if you’re counting calories), Pooja Dhingra’s patisserie has come up with Macaron Frappe, where you pick a macaron of your choice that gets blitzed into a frappe. While this is available only at their Oshiwara outlet right now, try their cupcakes and choux pastries, at all the outlets, that come in milkshake flavours!
At: Off New Link Road, near Mega Mall, Oshiwara.
Cost: Rs 250
Pic/Sayed Sameer Abedi
Boondi Cardamom Cheesecake
You know the cheesecake has truly arrived in India when it makes friends with a local mithai. The delicate texture of the cheesecake gets a punch with a strong boondi base for some desi sugar rush.
Till: June 5, 7 am to 10 pm at Bombay Baking Company, JW Marriott Mumbai, Juhu.
Cost: Rs ,800 plus taxes per kg
Ice Cream Barfis
Try these petite ice cream mithais dished out in different flavours by Haagen-Dazs. While the gulab jamun is made with Belgium chocolate ice cream coated with rich dark chocolate, the laddoo is made with mango and passion fruit, covered with white chocolate.
At: Haagen-Dazs outlets at Bandra (W), Powai and High Street Phoenix, Lower Parel.
Cost: Rs 1,825 plus taxes (for a box of 12)
As if little gulab jamuns weren’t enough to break our diets,
The Bombay Canteen serves them donut size, soaked in Old Monk, and with pista cream in the centre.
At: The Bombay Canteen, Kamala Mills, Lower Parel.
Cost: Rs 200
Rasmalai Panna cotta
Italy meets Bengal in this reinvented eggless dessert served at the newly-opened gastropub, Monkey Bar. The Italian staple dessert, panna cotta is fused with flavours of a Bengali rasmalai and enhanced with lotus seeds, pistachios, edible silver foil and a splash of rich saffron milk.
At: Summerville, Junction of 14th & 33rd, Linking Road, Bandra (W).
Cost: Rs 180 plus taxes