Limited Days only
A Box of Gem – Four Petits Gateaux
RM118.00
Avocado –( 1 piece )
Dark Chocolate Mousse,
Avocado Mousse,
Avocado Cubes,
Génoise.
Strawberry –( 1 piece )
Strawberry Glaze,
Strawberry Mousse,
Mascarpone Chantilly,
Strawberry Confit,
Vanilla Génoise.
Mango Yuzu –( 1 piece )
Mango Gelée Cubes,
Mango Gelée,
Yuzu Cheese Mousse,
Lime Génoise,
Almond Crunch.
La Lune –( 1 piece )
Mango Glaze,
Okinawa Chantilly,
Oolong Tea Mousse,
Caramel Baked Cheesecake,
Gula Melaka Génoise.
- Available on Wednesday, Friday, Saturday & Sunday only
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Size
- Diameter: 6-7cm ± (each petit gâteau)
- serving recommendation: 2-4 servings
-
Allergens
- - Dairy
- - Eggs
- - Gluten
- - Nuts
- Please reach out to us for further information should you have any other allergen concerns.
-
Handling
- - Petit Gateaux can last in air-conditioned spaces for a maximum of 1 hour.
- - This cake is fragile, always transport the cake on a flat surface and by CAR.
- - Upon receiving, please chill the cake for at least 30 minutes before serving.
- - For travelling, it's advisable to store the Petit Gateaux in the cooler box / cooler bag with ice packs.
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Storage
- - Keep refrigerated (1°C-4°C). Do not freeze the cake.
- - Best consumed within 2 days.
Description
Discover our A Box of Gem — a collection of four petits gâteaux featuring Mango Yuzu, La Lune, Avocado, and Strawberry.
A thoughtfully curated selection of delicate layers, balanced flavours, and handcrafted textures. Each petit gâteau offers a unique experience, from refreshing fruity notes to rich and creamy indulgence.
Avocado – A creamy avocado creation layered with avocado mousse, lemon avocado cubes, avocado génoise, and a touch of dark chocolate mousse.
Strawberry – A light and fruity delight featuring strawberry mousse, strawberry confit, mascarpone chantilly, and vanilla génoise.
Mango Yuzu – A refreshing combination of mango, yuzu cheese mousse, lime génoise, and almond crunch with a burst of tropical freshness.
La Lune – Fragrant oolong tea mousse layered with caramel baked cheesecake and soft gula Melaka génoise, finished with light Okinawa chantilly cream.
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