I was recently in Caffe Maestro again, and again I ordered what may just be two of my most favorite desserts.
This is the panna cotta (P195) looking every bit like the goddess that it is. Once I tried this, I forgot about all the other panna cotta wannabes. Essentially cream (panna) and sugar mixed together, just a dash of gelatin is used to forge this divine alliance. Flavoring is unnecessary if the best quality cream is used. No cooking required, just chilling. I have introduced several people to this dessert, ranging from family members to good friends. All were rendered speechless, food comas personified.
I love how the custard trembles with the slightest nudge from my spoon. Slowly, slowly, the spoon eases down, a motion similar to caressing a lover. I take along some of the truffled honey shimmering like gold, which provides a delicate sweetness, and crushed walnuts which provide crunch. This flan jiggles like a voluptuous woman’s thigh; it melts from the warmth of my tongue and goes down easy like liquid love.
Zabaione (za-ba-YOH-neh), also zabaglione is one of the most luxurious desserts I’ve ever eaten. Egg yolks, Marsala wine, and sugar are whisked over a double boiler until foamy and thick. In the mouth, it’s like eating a billion bubbles. If I’m feeling playful, I let a spoonful just sit in my mouth, and the bubbles pop quickly, slowly. Once a spoonful goes down, the heat from the wine comes up, igniting a lazy simmer at the back of my throat.
At Caffe Maestro, zabaione is served with two ladyfingers for dipping. In France, zabaione is called sabayon, and it’s poured over cake, pastry, and even fish.
THIS RESTAURANT IS NOW CLOSED.
1780 Nicanor Garcia St. (formerly Reposo),
Santiago Village, Makati