When asked which of the new desserts he is most proud of, Chef @terence_chuah replied, "the Passionfruit Carrot Fondant". He shared that he had spent a lot of time and effort in its creation.
I'd liken this to the lovechild of carrot cake and gingerbread as it brings qualities of both together. Moist in texture, the fondant contains a hint of cinnamon. Cut into it and a centre of sumptuous white chocolate and passionfruit ganache is revealed.
The fondant is presented in a pool of carrot ginger purée and crowned with frozen yoghurt and ginger-candied carrot - elements that not only enhance the aesthetics but also the taste.
And for some reason, maybe it's because of the colours, this dessert inspired me to think of autumn when I was eating it.