Wednesday, March 12, 2008
The Seabourn Legend: The Restaurant: Desserts
Mexican Chocolate Flan with Macerated Strawberries
This was an interesting take on Mexican hot chocolate. It was a little stiff, but it was quite delicious.
Giao felt this was more of a sherbet rather than a sorbet and didn't find it tart enough.
The petit fours in the following 2 pictures were served occasionally after dinner and we really didn't like any of them. They were too sweet and didn't really have any other discernible flavors.:
Chocolate Mousse with Meringue and Raspberry Sorbet
The meringues were a bit too sweet for our taste, but overall this was an innovative and tasty finish to a meal.
Vanilla Ice Cream
Served with the tart tatin above.
We don't really remember what all of these cheeses were, but they were almost all pretty tasty. Some were old favorites and some were new standouts. The point is that Seabourn puts together a really nice cheese plate and the cheese vary every night.
Alexis loves a good chocolate mousse and this was a pretty good one, especially with the surprise layer of mango mousse in the center.
The truffles rolled in cocoa had a nice, bitter finish. However, the truffles rolled in powdered sugar were far too sweet for our tastes.
Trio of Crème Brulee
These were all too thick in texture, with not a thick enough bruleed crust. Also, the dark chocolate was edible, but the milk chocolate and vanilla were a bit eggy tasting.
Happy Honeymoon Cake
We are not technically getting married, but this was our “honeymoon”. And since we were the youngest people on the boat by about 30 years, we kept getting asked if we were on our honeymoon, and then the staff found out and, hence, the cake. It was moist in texture and not too sweet. But we’d already eaten quite a bit, so they had it sent to our room.