Dive into an exceptional tropical experience with our limited-edition Sakura Blossom Pastry, meticulously handcrafted in a collaboration between Chef Saiko Izawa of Rosewood São Paulo, Brazil and Executive Pastry Chef Jonathan Soukdeo of Rosewood Hong Kong.
This entremet celebrates the long-awaited blooming of Sakura cherry blossoms symbolising new beginnings with the season of spring.
The ingredients are representative of Chef Saiko’s personal journey: The top layer is a silky-smooth cream cheese mousse made with pink guava pulp. The pink color resembles a typical spring scenery in Japan, with cherry trees in full bloom. The taste of pink guava is a nod to the distinctive exotic flavours of Brazil where Chef Saiko resides. In the center of the creamy mousse, a luscious layer of guava paste awaits the palate for an explosion of tropical, fruity flavours.
For the base, a matcha and pistachio sponge cake in a vibrant green color represents new growth and is referential to Chef Saiko’s Japanese heritage.
On top of the cake is a layer of lightly salted gelatin with real Sakura flowers preserved in Japan.
This pastry is also available in a bigger wholecake size of approx. 14cm in diameter.
Pastry size: 5cm dia.
Photos for reference only.
Please view delivery & collection details here.
