Last night, a quartet of chefs held what they called a Dessert Dialogue. Partners and local chef-legends Miko Aspiras and Kristine Lotilla invited fellow pastry chefs Sunshine Puey and LA-based Sally Camacho to a delicious collaboration at their Le Petit Souffle store in Megamall. It was a dessert discovery in nine courses and here I?ll talk about my favorites.

The opening salvo was an Avocado and Sampinit Religieuse by Chef Kristine. While I know that a religieuse is a big and a small pâte à choux puff attached to one another, I?m pleasantly surprised to learn that a sampinit is a local wild raspberry. Their delicate sweet-tart flavor was playful against the gritty sweetness of the macaron, blushes of pink against jade. After a brief table discussion on how to compose each bite ? ?It?s too big to fit in one mouthful!? ? it was decided that the best way was to chase a bite of the macaron with a taste of the avocado cream puff. The filling?s silkiness emphasized the inherent lushness of the avocado. ?Oof, SO good!? Remarks a gentleman, his eyes rolling heavenward.
When it comes to Chef Miko?s creations, it?s best to expect the unexpected. A milk bottle is the chosen receptacle for the deceivingly titled Cookies & Milk. Fermented milk, that squiggle you see on the side of the bottle, was reminiscent of Greek yogurt. Its rounded tanginess flitted and flirted with the decidedly mild-mannered nature of the yogurt snow, which was similar to the ice in Korean shaved ice ...