Saturday, August 23, 2008
Mr.S and I don't usually order dessert when out. We are more appetizers folk. By the end of dinner, we hardly have room for the now-all-too-common chocolate pot-de-creme that sits as the first option on dessert menus all across the U.S. On a whim, after our entrees this past weekend while dining at Bong Su, we decided to rediscover our sweet tooths. And we were not disappointed.
Suffice it to say, we were more than impressed with the novelty, pairing, and flavors of this truly excellent dessert. A quenelle of toasted rice rice cream sat atop a sesame shortbread, with candied pralines, and served with a side of stone-fruit salad and toasted pinenuts. All this finished off with a drizzle of dulce de leche. Damn. Just writing that felt good.
The toasted rice ice cream was ingenious. It was mildly reminiscent of Korean toasted barley tea and rice pudding. The seasonality of the ripe plums and pluots was a wonderful addition. The perfect ending.