Worlds' Most Expensive Dessert
Care For A Luxurious Treat?
I created this lens because I love food, particularly desserts. And I sometimes imagine myself tasting the most luxurious desserts there are.
They are the last course in a meal and yet the most awaited. Here are the world's most expensive, extremely exquisite desserts. After each dessert I also included some budget friendly dessert alternatives so if you get hungry by the end of this lens at least you'll have an alternative that is not as costly but still very satisfying.
Being the least expensive desserts is far from ignoble. (And depending on the dollar's performance against the euro, it may creep higher in the months to come.) Laurent Jeannin, pastry chef at the hotel's two Michelin-starred Gastronomic restaurant, created this delicate satchel-shaped chocolate shell (complete with edible chocolate handles) that holds a serving of mint cream drizzled with raspberry sauce. In the warmer weather, enjoy yours while sitting in the restaurant's stunning outdoor garden area.
Location: Hotel Le Bristol France
This will show you a hint on how the Chocolate Purse is done.
Valrhona Chocolate Sphere
Warm chocolate sauce is poured over a very thin chocolate shell, causing the sphere to implode, revealing treats such as lemon tart with clotted cream and passion fruit soufflÃ© with mango. For couples hoping to share a world-class dessert experience, there's the three-tier Chocolate Fountain, which uses Valrhona, Equatorial and Jivara chocolates to create a luscious wave of cocoa goodness. Think of it as upscale fondue. Very upscale-at $75 per person, two-person minimum, you might not want to waste the chocolate on the berries and pastries. Just use your spoon.
Location: Al Mahara, Burj Al Arab Hotel Dubai, UAE
clone Chili's Molten Chocolate Cake
Not even close to Valrhona Chocolate Sphere but this Chili's Molten Chocolate dessert will surely get your taste buds tingly.
Gold Leaf Laced Semifreddo
Manhattan Price: $50
Competition among the world's finest desserts suddenly gets heated. Among the favorites is the Peacock Alley's semifreddo, traditionally served at special private parties at the hotel's fine-dining restaurant. This chilled mousse on a crushed biscuit base is accented with golf leaf, Louis XVI-soaked prunes and vanilla-truffle foam. It's so popular that the restaurant recently added it to their regular menu. It's paired with a glass of orange-scented Cristal.
Location: Peacock Alley at the Waldorf Astoria Hotel, NY
Avocado Chocolate Mouse
I must say this is a little different but it's more healthy and is a very easy recipe, love this vid.
King-size Imperial Torte
Mitchell Davis at the James Beard Foundation claims that desserts priced higher than $30 tend to be unpopular. That may not bother the next five chefs and chocolatiers on our list, who seem more concerned with craft, tradition and exhibition than sales. The torte at the Hotel Vienna, for instance. Legend has it that this chocolate-glazed cake was first created in honor of Emperor Franz Josef I to coincide with the hotel's opening in 1873. Made with almond, marzipan and cocoa crÃ¨me under a milk-chocolate glaze, this handmade cake is presented in a fanciful wooden box and shipped to Ottoman lovers all over the world. A limited edition featuring gold leaf and Swarovski Crystals will be introduced later this year.
Location: Hotel Imperial, Vienna Austria
Chocolate Pistachio Fudge
Let's put pistachio on our version of chocolate cake, cheaper than King-size Imperial Torte but equally comforting.
The Madeleine Truffle
$250 per truffle, or $6,000 per pound
Classic ganache—made of Valrhona chocolate and fresh cream and infused for 24 hours with vanilla pods and pure truffle oil—is shaped around a Perigord truffle, then dipped in Valrhona and rolled in cocoa powder. "The ganache must be whipped repeatedly to make it as soft and silky as possible, then it must be chilled so it's easier to work with," says a company spokesperson. The product of a long and painstaking process, these truffles are only made to order and presented in a silver box with a personal note from chocolatiere Fritz Knipschildt.
Location: Knipschildt Chocolatier, Norwalk, CT
Easy to make variety truffles.
Is served at the Lebua Hotel at State Tower. At this Italian eatery, dessert is a smorgasbord of tastes: a dollop of champagne sherbet made from Louis Roederer Cristal Brut 2000, gold-flecked edible leaves, a shot glass of crÃ¨me brÃ»lÃ©e with shaved Perigord truffles, strawberry chocolate mousse and a sliver of chocolate cake. It's all washed down with a glass of very rare—and very expensive—Moyet Tres Vieille Grande Champagne No. 7. (It's estimated that just 1,000 bottles exist.)
Location: Lebua Hotel at State Tower Bangkok, Thailand
Award-Winning Chocolate Cake
This Ghirardelli Chocolate Cake can be as tempting as any of the chocolate variation from the Italian eatery. Very easy to prepare.
The Sultan's Golden Cake
It takes 72 hours to make this edible brick of gold, available by special request for weddings, parties or, say, a Sultan's snack. Spiked with apricots, pears, quince and figs that have been marinating in Jamaican rum for two years, and flavored with shaved caramelized black truffles, this 24-carat gold leaf-covered cake is presented in a sterling silver handcrafted cake box with a golden seal.
Location: Ciragon Palace Kempinski Istanbul, Turkey
Jamaican Rum Cake Recipe
I can't find a vid for this one so I'll just give you the recipe, I choose this coz it also has Appleton rum or Jamaican rum and its easy to prepare.
2 tsp vanilla
2 tsp lime juice
Â¾ cup Appleton White Rum
1 tbsp browning
1Â¼ lb sugar
1Â½ lb butter
4 cups mixed fruits
Â¾ cup bread crumbs
3 cups flour
1 tsp baking powder
Â¼ tsp salt
Â½ cup chopped nuts
1. Line a baking tin with brown paper and greaseproof paper
2. Grease with shortening.
3. Mix butter, sugar, browning, vanilla and lime juice.
4. Add one egg at a time with mixed fruits, flour, bread crumbs, baking powder and salt.
5. Add the white rum.
6. Pour into baking tins. Bake at 375 Degrees F for 3 hours or until cake is done.
Macaroons Haute Couture
Pastry chef Pierre HermÃ© is famous for his macaroons—a layer of butter cream sandwiched between two meringue puffs that are as ubiquitous in France as chocolate chip cookies are in the United States. His frequently include ingredients like fleur de sell and balsamic vinegar, in addition to the usual chocolate ganache. For his latest "collection," customers can create their own macaroon recipe that's then made to order and personalized for the diner. There are, of course, caveats. "Certain flavors cannot function together," the world-renowned chef says. Also, the cost does not include any of the macaroons themselves, but simply the cost of "fittings" (one-on-one meetings about the recipe). The final price is determined by the quantity ordered and the scarcity of the ingredients.
Location: Pierre HermÃ© Patisserie Paris, France
The Fortress Stilt Fisherman Indulgence
Sri Lanka known for its buddhist religion and culture from ancient times, but "The Fortress Stilt Fisherman Indulgence," brought delicacy and wealth to new heights. The restaurant's offers other gem studded treat but the star of the show is one of a kind experience. The dessert is a gold leaf Italian cassata flavored with Irish cream. It is served with a mango and pomegranate compote and a champagne sabayon enlighten, and is complimented by a chocolate carving of a fisherman clinging to a stilt, an age old local fishing practice. But the crowning jewel, and I mean that quite literally, is the 80 carat aquamarine stone that rests on a sliver of chocolate shaped to resemble the traditional stilt fisherman that is part of The Fortress' logo. Patrons are welcomed to pocket the gem after they polish off the delectable dessert.
Location: Wine3 at The Fortress; Galle, Sri Lanka
Pomegranate Meringue Mountain
And The Worlds' Most Expensive Dessert Award goes to........
Looks like an regular plate of strawberries but this dessert is garnished with a one-of-a-kind 4.7-carat pink diamond ring, once belonging to the famous English financier Sir Ernest Cassel. Arnaud Casbarian has used such an extremely exquisite
ingredients in this dish that it has become quite legendary. This dessert features strawberries marinated in the finest port, served with fresh mint and cream. It's accompanied by white-gloved waiters pouring rare port from a $24,850 Charles X crystal cave liqueur set-compliments of the chef!-in the presence of a jazz ensemble.
This will make your strawberry indulge much cheaper and healthy too.
Great Stuff on Amazon
Making your mouth water?
Which is your favorite expensive dessert?
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