Jakarta Dessert Week has officially ended! The event filled with cooking demos and interactive classes from curated Chefs, to an array of collaborative menus in more than 20 participated restaurants, which all have to create a special dessert based on this year’s theme, ‘Retro’. The event itself was first initiated by six Indonesian food enthusiasts and experts, including Branding Strategists Gupta Sitorus and Primo Rizky, Pastry Chef Talita Setyadi, Food Writer Tria Nuragustina, also, Arimbi Nimpuno, and Kevindra Soemantri.

Held from October 7 to 20, here we rounded up our three favorite sweets from the two weeks’ experience!

The Andy Warhol Cube at Four Season Hotel Jakarta

Speaking of ‘retro’ as this year’s theme, La Patisserie, Four Season Hotel Jakarta decided to play around with a pop art style dessert, inspired by the original curator of the Pop Art movement back in the ‘50s.

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“ANDY WARHOL CUBE” Swipe to see ???? @fsjakarta By Chef @lorenzo__sollecito Special edition dessert for @jakartadessertweek (2 weeks only) Back to this magnificent place, one of the prettiest pastry shop in town! Just to try this special dessert, well i highly respect any kinds of edible ART, like this one Consist of popcorn mousse, Valrhona Manjari sponge, passionfruit jelly, covered w/ dark and milk chocolate (the colorful picture is pretty much edible chocolate ????) Not only pretty, this dessert taste good too ???? #andywarhol #cube #dessertplate #popcorn #mousse #chocolate #valrhona #manjari #passionfruit #colorful #edibleart #art #sugar #sweet #dessert #dessertjakarta #kulinerjkt #kulinerjakarta #wheninjakarta #jakartafood #jakartaculinary #jkt #jakarta #beautifulcuisines

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The cube-shaped dessert was made by Executive Pastry Chef Lorenzo Sollecito, who took 10 days to finish the retro dice dessert with a perfection. The dish was basically a Salted-Caramel Popcorn flavored Mousse Cake, served with Passionfruit Jelly which created an explosion of sweetness, tanginess and a slight bitterness in each bite. For those of you who wondered, the pop-art menu will still be available until the end of October at La Patisserie, Four Season Hotel Jakarta!

Taste of Your Childhood from Honest Spoon

Honest Spoon taps the Celebrity Chef Yuda Bustara, creating three unique-flavored Ice Cream, which tracks down the memory lane of your childhood. The three limited-edition flavors are made out of White Rabbit Milk Candy, the Cheddar Cheetos, and the almighty Calippo Popsicle!

The White Rabbit one has the most unique texture amongst the three. It is somehow chewy, just like the original candy! As for the Cheetos-flavored Ice Cream, the taste is so well-balanced! Imagine to eat a cold Cheddar Cheetos after you freeze it, but with a very soft texture. For some people who weren’t really a sweet tooth, this would probably spoil your tastebud with that hint of saltiness, coming from the cheesy-flavored treats! Lastly, the Calippo one is totally refreshing, and not sweet at all. It is basically just like eating a fruity sorbet, but with an orange Calippo flavor, which is perfect for Summer!

The Icy, yet Fiery Dessert from Makaron Bakeshop at Pullman Hotel Jakarta

Our final pick goes to the collaborative theme of Ice x Fire Dessert from Makaron Bakeshop at Pullman Hotel Jakarta. Teaming up with the Nitrogen Ice Cream Expert, Ron Prasanto, Pastry Chef Feri Sulfian presented a variety of dessert, which took the icy and fiery elements as its main attraction. Our favorites among them all is the Baked Alaska!

The beautiful dessert consists of Coconut Ice Cream, Chocolate Devil Cake and layered Meringue Cake. The presentation is also top-notch, giving you the best experience to enjoy with the flambe technique just before grabbing a spoonful of the heavenly taste.

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