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DESSERTS

 

It can be served individually/ bowl per table or buffet at additional costs.

ICE-CREAM: served in goblet topped with(choc sauce & sprinkle nuts/ strawberries/ fruit salad/ cherry & wafer)

HEART ICE-CREAM: served on sideplate decorated with chocolate sauce and sprinkle nuts.

MOUSSE: (strawberry/ chocolate/ vanilla) topped with fresh cream

*TRIFLE

*CHEESECAKES

VERMICELLI: served with ice-cream

CHOCOLATE BROWNIES: served with ice-cream

TARTS: (apple/ lemon maringue) served with fresh cream

FRESH CREAM FANCIES/ TARTLETS/ BISCUITS: served with tea/ coffee

FRUIT PLATTERS: seasonal sliced fruit

*PYRAMID OF ECLAIRS DECORATED WITH FRESH CREAM AND SYRUP

COCKTAIL/ MALVA PUDDING: served with custard or dessert cream.

*POTATO PUDDING: served with stewed dried fruit

*LARGE CAKES: (lemon merigues/ chocolate cake/ chocolate mousse cake/ pavlovas/ vanilla &chocolate creamed and swiss rolls)

SERVED ON PLATTERS OR TROLLEYS TO  GUESTS.