Inspired by bright petals and bursting fruit, the skilled patissier has managed to capture vibrant flavours in five new creations. The Summer says it all, with a raspberry mousse containing pistachio bavarois, forest berries jelly, pistachio sponge and pistachio glaze on an almond sable ($10/petit, $90/18cm diameter).
The Jasmin was inspired by Pang’s visit to a teahouse in Beijing where he tried a jasmine-infused mousse. Keen to recreate a similar flavour, the Oriental delight comprises chiffon cake, walnut sesame nougatine, jasmine flower mouse, osmanthus gel and mango jelly. A blossom of white chocolate carrying snow fungus and wolfberries adds to its ethereal beauty ($9.50/petit, $42.50/13cmx13cm, $85/18cmx18cm). Available from 1 July. #02-33 Mandarin Gallery. Tel: 6836 9527
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