Call: 01264 361444.
ALL DESSERTS LISTED ARE AVAILABLE AS:
INDIVIDUAL
SMALL (6 PORTIONS)
MEDIUM (8 PORTIONS)
LARGE (10 PORTIONS)
ALL DESSERTS CAN BE FROZEN. SHELF LIFE IS 3-5 DAYS.
THERE IS A MINIMUM ORDER FOR FREE DELIVERY.
Please call for more information 01264 361444
or
Email colin@thedessertshop.co.uk
Please scroll down the page to see whats on offer.
Coconut and Mango Mousse;
A mango mousse with fresh papaya topped with a coconut mousse and passion fruit
Jelly.
White Chocolate mousse
with brandied Cherries;
A white chocolate mousse on a crunchy praline base topped with cherries marinated
In kirsch. Decorated with three cocoa bean biscuits.
Tiramisu;
A Marsala and mascarpone cream layered with sponge fingers soaked in espresso
Coffee.
Dark Chocolate Pudding; (individual)
Available; Star Anise flavour
A dark fondant chocolate pudding with a liquid centre.
To serve microwave for 30-40 seconds
Chocolate, Passion fruit
and Raspberry Lollipop; (individual)
Chocolate and raspberry mousse and passion fruit jelly coated in a crisp milk
Chocolate and hazelnut glaze. Also Available; White chocolate, raspberry mousse and passion fruit jelly
Coated in dark chocolate and hazelnut glaze
Rich Death by Chocolate
Cake;
A rich chocolate cream layered with moist cocoa sponge.
Lemon curd Mousse with
Cinnamon shortbread;
A light lemon curd mousse on a cinnamon shortbread base
Tutti
Frutti Rice Pudding Bavaroise;
A chilled creamy rice pudding with candied fruits, nuts and crunchy chocolate
Pieces.
Chocolate and Raspberry
Cake;
A chocolate and raspberry mousse layered with a raspberry jelly. Coated in
Crisp dark chocolate.
White and Dark Chocolate
Mousse;
Dark chocolate mousse on a crunchy base, topped with white chocolate chantilly
and crisp dark chocolate layers.
Apple, Caramel and
Gingerbread Cake;
Gingerbread base topped with a caramel and cinnamon mousse and sauteed apples.
White Chocolate and
Passion fruit Slice;
White chocolate and passion fruit mousses. Passion fruit jelly,
Coconut sable.
Spiced Mango and
Pistachio Cake;
A light spiced mango mousse with fresh mango and a mango and coriander jelly.
Layered with pistachio macaroons and topped with pistachio chantilly.
Creme Brulee;
Available; Baileys, Passion Fruit, Cardamom, Vanilla and Ginger.
A free standing brulee flavoured with baileys. To serve dust top heavily with icing sugar and caramelise with a blow torch.
Creme Caramel;
A caramel base topped with vanilla custard and baked. To serve dip in hot water for 20/30 seconds and carefully invert.
Chocolate and Passion
Fruit Mille Feuille;
Chocolate and passion fruit mousse layered with crisp dark chocolate and
Passion fruit cream.
Blackcurrant and Lemon
Mousse;
Cinnamon pastry base topped with blackcurrant and lemon mousses.
Decorated with a blackcurrant jelly.
Passion fruit and
Apricot Desire;
A passion fruit and apricot cream with a raspberry jelly centre.
Coated in an
apricot and white chocolate glaze.
Golden Pearl Brownie
Cake;
A brownie base topped with a vanilla custard cream with cognac infused golden
raisins.
Hazelnut Leaf;(individual)
A hazelnut macaroon base topped with squares of crisp dark chocolate and hazelnut
flavoured chantilly cream.
Sticky Toffee and Banana
Pudding;(individual)
A banana bread pudding layered with toffee sauce and mashed bananas.
Comes with toffee sauce.
Fruits of the Forest;
A pistachio base topped with a raspberry mousse and fresh red berries.
Coffee and Walnut Cake;
A coffee and milk chocolate mousse layered with a walnut sponge and crunchy walnut
Centre. Coated in a coffee glaze.
Chocolate and Orange
Dome;
A soft chocolate and orange mousse with an orange jam centre.
Raspberry and Milk
Chocolate Crunch;
Available with Pears.
A soft milk chocolate cream with layers of crisp chocolate meringue.
Topped with a raspberry jelly.
Harlequin;
Pistachio mousse with a cherry centre. Layered with pistachio macaroons and
Coated in a dark chocolate glaze.
Coco Tropical;
Chocolate and coconut mousse layered with passion fruit cream and rum marinated tropical fruits
Passion Fruit Delice ;
A light passion fruit mousse layered with coconut macaroons and a fruity topping.
Creme Cappuccino; (Individual)
A coffee creme Brule wrapped in dark chocolate and topped with light vanilla custard.
Mint;(Individual)
A fresh mint mousse encased in a layer of crisp dark chocolate.
Mont Blanc;
A chestnut mousse with crisp French meringues and Chantilly cream.
Mahogany;
Caramel mousse layered with mango, lychee and coconut macaroons.
Chocolate and Hazelnut
Parcel;
A praline mousse layered with hazelnut macaroons and wrapped in a dark chocolate parcel
Coconut Panacotta with
Poached Fruits;(individual)
Available; Raspberry, Vanilla or Mango flavours
A set cream flavoured with fresh coconut. To serve dip in hot water 5 seconds and turn out. Comes with poached pineapple, mango, pear and kumquats.
Raspberry and White
Chocolate Dome;
A thin dark chocolate dome with white chocolate mousse and a raspberry centre.
Brioche Bread and Butter
Pudding with a Marmalade Topping;
(Individual)
Layers of buttered brioche and sultanas baked in rich vanilla custard. Caramelised
and topped with marmalade.
Milk Chocolate and
Peanut Caramel Teardrop;
(Individual)
A light milk chocolate mousse with a peanut caramel centre.
Encased in a thin
crisp dark chocolate coating.
Raspberry and Lime
Cheesecake with Rosewater Jelly;
A lime cheesecake on a ginger biscuit base. Topped with a raspberry
and rosewater jelly.
Passion Fruit and Mango
Cheesecake;
A mascarpone cheesecake flavoured with passion fruit and fresh mango.
Topped with a passion fruit jelly
Baked Lemon and
Blackberry Cheesecake;
A baked creamy lemon flavoured cheesecake layered with fresh blackberries.
Coated in crushed amaretto macaroons
Maple Syrup and Toasted
Pecan Cheesecake;
A cold set cheesecake flavoured with maple syrup and layered with roasted
Pecan nuts. Topped with a caramel glaze.
Baked New York Cheesecake;
A rich creamy baked cheesecake with rum soaked raisins.
Lemon and Honeycomb
Cheesecake with a Saffron Glaze;
A cold set cheesecake flavoured with lemon and crushed honeycomb.
Topped with a honey and saffron glaze with roasted pistachios.
Chocolate and Baileys
Cheesecake;
A chocolate cheesecake flavoured with baileys. Topped with a chocolate glaze.
Pear and Ginger
Cheesecake;
A ginger flavoured cheesecake topped with poached pears and wrapped
In a thin crisp chocolate casing
Apple and Calvados Mousse;
An apple and calvados mousse with a hazelnut macaroon base.
Topped with poached apple balls.
Chocolate Trio;
Three layers of soft chocolate mousse (dark, milk and white) on a crisp praline base
Chocolate Passion;
A chocolate brownie base topped with a dark chocolate mousse and layer of lemon
Cream. Coated in a dark chocolate glaze
Tropical;
A mixed tropical mousse with fresh mango and papaya.Topped with a refreshing lime
mousse and passion fruit jelly.
Black forest;
A chocolate Chantilly cream with kirsch infused cherries. Topped with a kirsch
Chantilly and dark chocolate shavings
Hazelnut, Apricot and
Lemon Slice;
Layers of praline mousse, apricot jelly, lemon cream and almond macaroons.
Banoffe; (brandy snap 20p extra )
A hazelnut macaroon base topped with caramel and banana mousses and a centre of sauteed bananas. Comes with crunchy sesame seed brandy snap biscuits if required
Apple Tarte Tatin;
Apples caramelised in sugar and butter, baked with a homemade puff pastry
Base. Serve warm or room temp.
Treacle Tart;
A treacle, lemon and fresh breadcrumb filling baked in a sweet pastry case
Serve warm or chilled
Lemon Tart;
A fresh lemon cream in a crisp pastry case. Serve chilled.
Apple and Blackberry
Pie;
Freshly cooked apple compote with blackberries in a sweet pastry pie case.
Pecan nut Tart;
A pastry base topped with roasted pecan nuts and baked with a dark treacle filling.
Chocolate and Caramel
Tart;
A chocolate pastry base filled with a soft caramel and topped with a bitter
Chocolate ganache.
Chocolate and Hazelnut Tart;
A hazelnut pastry case topped with a layer of hazelnut praline cream and baked with
A light chocolate mousse filling.
Passion Fruit and
Raspberry Tart;
A sweet pastry case topped with a mango jelly and layer of passion fruit cream.
French Apple Tart;
A sweet pastry base topped with an apple and cinnamon compote and finely
Sliced apples. Topped with an apricot glaze.
Desserts awaiting pictures:
Passion Fruit and Coconut Pavlova;
A crisp meringue flavoured with coconut. Topped with passion fruit cream and tropical fruits.
Strawberry and Fromage Frais Cheesecake;
A light cheesecake made with fromage frais and fresh strawberries, on a sable pastry base. Topped with pistachio almond paste.
Pear and Almond Tart;
A traditional pear tart from France baked with an almond cream, poached pears and a custard topping.
Milk Chocolate and Caramelised Pineapple Tart;
A sweet pastry base with a milk chocolate filling and topped with caramelised pineapple.
Raspberry Shortcake Tart;
A "Breton" shortcake base filled with a raspberry cream and fresh raspberries
Apricot and Peach Tart;
An almond dacquise base filled with a vanilla custard and fresh apricots and peaches
Strawberry and Pistachio Macaroon tart;
Fresh strawberries and pistachio cream on a macaroon base.
Apple and Rhubarb Crumble Tart;
Cooked apple and rhubarb in a pastry base, topped with crumble.
UNIT 17, WALWORTH ENTERPRISE CENTRE,
DUKE CLOSE,
WEST WAY,
WALWORTH
INDUSTRIAL ESTATE,
ANDOVER,
HAMPSHIRE.
SP10 5AP.
TEL:01264 361444
EMAIL colin@thedessertshop.co.uk
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