Creative desserts are just one of the many specialities you can indulge in at our restaurants. Come and discover some of the many delights we have in store.
9 enticing Instagrammable desserts
May 27, 2022
Paul Revere Williams Ice-cream Sundae
This dessert was recently introduced at The Beverly Hills Hotel to commemorate the birthday of our legendary architect, Paul R. Williams. It proved so popular that we’ve now made it a permanent fixture on our menu. This tasty strawberry shortcake sundae created by executive pastry chef Jonathan Fisher is a wonderful way to bring our history to life, and like the hotel’s distinctive design, this dessert is a winning combination of drama, playfulness and eye-catching pink.
Michael Kwan’s Valrhona Dark 68% Chocolate Fondant with Madagascan Vanilla Ice Cream is a lesson in pure indulgence. Made with a bespoke milk and dark chocolate exclusively for The Dorchester, it’s topped with caramel, hazelnuts and scatterings of gold leaf. A real feast for the senses in every way.
Yorkshire Rhubarb Pavlova
At 45 Park Lane, executive pastry chef Niamh Larkin is particularly proud of her Pavlova, which shines a spotlight on seasonal British ingredients. This dessert captures the vibrant pink of fresh rhubarb, finished with lemon curd and a refreshing rhubarb sorbet.
This Is Not a Pear
As the name suggests, this creation is not all as it seems. At Hotel Principe di Savoia, chefs Beniamino Passannante and Alessandro Buffolino took inspiration from Renè Magritte’s Surrealist painting, ‘The Pear and the Rose’, to present a ‘pear’ with unexpected flavours that change throughout the year. This striking dessert is served with raspberries, Sichuan pepper and white chocolate.
For this appealing lemon creation, Hotel Eden’s executive chef Fabio Ciervo and pastry chef Ezio Redolfi, teamed up with Angelo Musa from Hôtel Plaza Athénée. Fabio took inspiration from his home region of Campania, where Amalfi lemon is a famous ingredient. Soft almond is layered with lemon compote, finished with a delicate lemon foam and fresh lime peel.
Created by Elisabeth Hot and Angelo Musa at Hôtel Plaza Athénée, Le Fraisier is an almond biscuit with strawberry confit and mousseline cream, topped with fresh strawberries and encased in white chocolate. Elisabeth took her inspiration from Jean-Baptiste de la Quintine, King Louis XIV’s chief gardener. Back then, strawberries were considered an exotic treat, so Jean-Baptise grew them specially in the king’s kitchen garden.
An Instagram favourite since its launch at Le Meurice in 2014, Cédric Grolet’s Noisette has naturally established itself as the pastry chef’s signature recipe. Beneath a golden shell awaits a creamy hazelnut mousse and fleur de sel praline. But the true ‘wow’ factor is the magical trompe l’œil effect, which must be seen to be believed.
Vanilla Crème Fraîche and Oabika Caramel
Almost too beautiful to eat, Charlotte Silvester’s tempting vanilla and caramel dessert never fails to impress at Coworth Park. Charlotte and her team love to experiment with innovative ingredient combinations, which is why they added a quenelle of truffle ice cream to complement the dish.
Strawberry Shortcake Ice-cream Bar
Served at Hotel Bel-Air, this delightful dish is the creation of executive pastry chef Tiffany Pascua. She’s a fan of the nostalgia of an ice cream bar and wanted to combine the smooth strawberry filling, made using Harry’s Berries strawberries, with a textured cookie crumb. We think it’s extraordinary and many of our guests agree, coming back regularly for more.
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