The lovely dessert team at Lotus have created an incredible Easter dessert, which my friend and I were lucky enough to sample yesterday. The egg is beautifully presented on a bed of fried pastry strands, with a rose glaze that reminded me strongly of musk. The strands were lovely and crispy and surprisingly sweet – I ate more than my fair share! The egg is the main game though, created out of incredibly thin Valrhona dark chocolate dusted in a brozne shimmer, filled with soft coconut meringue ‘white’ and a mango sorbet ‘yolk’. All of these flavours work well together – the chocolate is of that exceptional calibre that it just dissolves on your tongue into creamy, bitter luxury, which contrasted nicely with the sweetness of the coconut meringue. I was completely smitten with the mango sorbet; it was like eating a ripe mango, the flavour was so intense and true. The mix of textures was fabulous as well, with creamy sorbet, fluffy meringue and the crack of the tempered chocolate, not to mention the crunch of the pastry strands. Available as part of the Easter banquet or a la carte at dinner, definitely one to try before it disappears!
Lotus Restaurant, Level 1, The Galeries, 500 George Street Sydney NSW, http://www.lotusrestaurant.com.au/
