Boston lobster flamed with cognac, mushroom bechamel sauce and gratinee gruyere
It was DIVINE. Only €2.50 for the Piccolo/small size (which really wasn't small at all). You can choose two flavours in a cup/cone and also have the option of fresh whipped cream on top, to which I declined. I had the pistachio and gianduja flavours, but the pistachio was my ultimate favorite. I don't know if I'm ever going to be satisfied with gelato in Singapore anymore :/
Rested the dough for 36hrs as per the recipe. It's supposed to rehydrate the flour. Everyone said it was really good so I guess the hours paid off :)
Took me 12 hours to boil the broth and 2 days to season the egg, but it was well worth it!
Singapore Restaurant Week 2013 – Appetizer
Singapore Restaurant Week 2013 – Main Course
