Food: Mumbai restaurants pull a pouch with new summer desserts

White Chocolate Parfait with Goat’s Cheese Ice Cream and Beetroot Sponge
The fibre of white chocolate and a acidity of goat’s cheese ice cream come together to work their sorcery in this weird sounding dessert. All this is ably aided by ancillary acts like x-ray beetroot sponge, hiss coulis and some droughty raspberries finish off this culinary chimera.

Chef Speak: “Cheese and ice cream isn’t a many common combination, though a essence they emanate is unmatched.”
– Yogendra Adep

At Luna Gusta, The St Regis Mumbai, SB Marg, Lower Parel.
Call 61628422 Cost R 650

Manila Halo Halo Sundae
This red kidney bean-redolent iteration of Halo Halo is an paper to a renouned dessert from The Philippines. Served in a champagne coupe, a dessert combines shaved ice with precipitated divert and piles of honeyed kidney beans, preserve bits, and rice crisps. The Halo Halo is one of a many Southeast Asian desserts featuring delectable elements.

Chef Speak: “The best dessert thAt The Philippines has to offer is a Halo Halo. It’s a finish dessert snack, a change of honeyed and savoury, and is a ideal coolant on a prohibited summer day.”
- Paul Kinny

At Shizusan Shophouse Bar, Lower Parel. Call 7045004138 Cost Rs 295

Wasabi Ice Cream Sandwich with Fried Nori Strips
Think of a heading K Rustom ice cream sandwich. Now, suppose it with a Japanese twist. Voila, you’ve decoded this sinus-busting dessert thAt is stoical of a thick chunk of sharp wasabi ice cream ensconced by dual malt shortbreads and served with crisp, boiled nori seaweed strips. This bordering-on-savoury dessert has been such a strike with diners thAt a group is formulation to supplement dual some-more outré flavours: vessel pasand and gulkand.

Chef Speak: “We wanted to make a complicated dessert thAt drew impulse from a childhood memories, and K Rustom’s ice cream sandwich came to mind.

With my credentials in oriental food, [Gymkhana 91] owners Aditya and we recognised wasabi ice cream sandwich with nori strips.”
– Sandeep Moktan
At Gymkhana 91, SB Marg, Lower Parel. Call 65333535 Cost Rs 235

Basil Ice Cream with Olive Oil and Pine Nuts
This pesto-esque ice cream is, perhaps, a best innovative delivery of olive oil thAt we’ve seen in a prolonged time. Interestingly, a birth of this rare dessert is a outcome of a spin-off of their renouned basil fondant with a gooey, herbaceous immature core that has a multitude of sweet-toothed fans.

Chef Speak: “I used olive oil since we was meditative along a lines of pesto and a mixture thAt go into creation a good one. we felt these flavours blended well, and a olive oil also gives a well-spoken texture, with a hunger nuts adding a poetic punch to a ice cream.”
– Rachel Goenka
At The Sassy Spoon outlets in Nariman Point and Bandra. Call 61054556 Cost Rs 100 per scoop

Pink Peppercorn Mousse with Passion Fruit Curd
The thought behind this dessert was to emanate a multiple of a honeyed ambience with a clever sharpness to a palate. Bordering on a spicy, nonetheless sweet, summery dessert, this one is a quirky sum of a inconsistent parts. 

This visually colourful dessert is an distillate of 70 per cent dim cocoa with a bitter-sweet taste, churned with pinkish peppercorns.
It is extended by a sweet-and-sour passion fruit spread and succulent chocolate soil, that completes it.

Chef Speak: “The impulse was a pinkish peppercorn. Being versatile, we wanted to examination with it in a dessert. The multiple of sharpness and benevolence gives this dessert thAt X factor.”
– Anil J

At Razzberry Rhinoceros, Juhu Hotel, Juhu.
Call 33126721 Cost Rs 375

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