Black Thai Restaurant Welcomes Summer with New Desserts
Update of the restaurant's dessert menu.
The young but already highly experienced pastry chef of Black Thai restaurant, Nikita Gavrilenko (winner of the "Pastry Chef of the Year" title at the Palme d'Or Restaurant Awards), has updated the restaurant's dessert menu for the summer. Nikita's style is vibrant flavor combinations and the use of unusual dessert ingredients. The pastry chef prepares the chocolate tart for Black Thai with miso paste and serves it with a tropical mango and passion fruit sorbet. The dessert features rum-soaked chocolate sponge cake, miso-infused ganache, cocoa glaze, and a thin layer of chocolate velvet. This dessert, shaped like a chili pepper, one of the main ingredients of Thai cuisine, conceals the classic flavor of carrot cake within a thin chocolate velvet. But the main feature of this dessert is the almond-chocolate crumble on which it is served. The crumble contains Sriracha pepper sauce, which provides a piquant and slightly spicy flavor. The most summery dessert on the menu is the elegant Pink Lotus. It is based on a cream cheese mousse and pink guava puree, complemented by almond crumble, vanilla ganache, and fresh strawberries combined with lime and Thai basil gel. The dessert's delicate shell is a chocolate velvet with strawberry chocolate. All three desserts are already on the menu at Black Thai, and Nikita, of course, has no plans to stop there.
