Salted Caramel Artisan Ice Cream @ Upper Thomson Road

Just had dinner, and we chanced upon this ice-cream parlour. Bright and clean, it just beckoned us in for a look. And we looked, we tasted and we liked. So ended with a triple scoop purchase to be shared by 3 pax.

triple scoop @$5.50

horlicks tim tam chosen by HS

avocado chosen by R

chocolate and stout

The avocado tasted like avocado milkshake, full of avocadonian flavour and creamy.  Horlicks tim tam was horlicky and was sweeter than the avocado. The chocolate and stout was bitter, chocolatey with a stout aftertaste. A nice contrast to the sweeter flavours.

All of us liked the ice-cream texture, and our chosen flavours. It has a sticky texture which only means that it has lots of butter fats! Yums!

down to the last bite

macaron

assorted colourful macarons

This is one of the things that I just don't get it. Sure, it looked colourful and vibrant but it just taste like, well, sugar. Hmmm.. but come to think of it, candy floss also taste like sugar but at least it was fun for it to melt on your tongue when eaten.

It was to be a contrasting texture of delicate egg-shell like crust sandwiching moist and airy cream on the inside. In theory, this clash of texture plus vibrant colours are supposed to excite our senses but somehow, this effect is lost on me when it comes to macarons.

Believed to originate from Italy, this confectionary item is popular with the French. Way way back in the past (like in the 1830s), it was served two-by-two with jams, liquers and spices. Hmmm.. does it mean like the shell and fillings were served separately? The macarons as we see and know it today (double decker macarons), was said to be the creation of Pierre Desfontaines of the French pâtisserie Ladurée. This is a luxury cakes and pastry brand in Paris, France and it boasts of 15,000 macarons sold, daily! Wah.... that's a whole load of sweetness!!

colour me purple

So how about you? What is your take on macarons?