The Top 5 Most Expensive Desserts

What would you pay for the most decadent desserts? Desserts around the world have been created to excite the taste buds and push the boundaries of sugary opulence. But is the price tag worth the result or are these desserts, and their price tags, merely created to create buzz for the restaurants where they’re served?

You be the judge as you read about the top 5 most expensive desserts.

1. Golden Opulence Sundae

The Golden Opulence Sundae begins with five scoops of a special Tahitian vanilla ice cream that is then combined with Venezuelan chocolate and Madagascar vanilla along with truffles, candied fruits and marzipan cherries. What really makes it expensive though is the glass it comes in and the spoon. Such a sundae couldn’t be housed in an ordinary cup; instead it’s in a Harcourt crystal goblet and eaten with an 18K gold spoon. The price tag: $1,000.

2. Sultan’s Golden Cake

If you’ve ever wanted the chance to eat some gold, now you can. All you need to do is visit the Ciragan Palace Kempinski Hotel in Istanbul, where you can have a cake made with apricots, pears, and figs. But these aren’t ordinary fruits; they’ve been soaking in Jamaican Rum for two years! The outside of the cake is topped with edible 24K gold leaf. Makes you wonder if the gold adds any flavor or if it’s just for the look. The price tag: $1,000.

3. Chocolate Truffle

If you consider yourself a chocolate connoisseur, you’ll want to check out the chocolate truffle sold at Chocopologie in Norwalk, Conn. This is the most expensive chocolate truffle in the world and are only made to order, so be sure to order in advance if you want to try this extravagant dessert. The price tag: $250 per truffle.

4. Fortress Stilt Fisherman Indulgence

For this unique dessert, you’ll have to head to the Wine3 Fisherman Stilt restaurant in Sri Lanka. This dessert pays homage to the tradition of stilt fishing that is common in that area. The dessert is made from Irish cream, a pomegranate and mango compote, and chocolate, but what really ramps up the price tag is the 80 carat aquamarine that sits on the stilt made of chocolate — not the typical dessert learned at culinary school. The price tag: $14,500.

5. Frrrozen Haute Chocolate

If you have tried a frozen hot chocolate drink, you know how delicious it is. But at the Serendipity3 restaurant in New York City, this frozen dessert takes the drink to the next level. This indulgence, only made if ordered in advance, contains cocoa from 14 different countries and 5 grams of edible 24K gold. It comes in a gold goblet decorated with diamonds and a golden spoon. At one point it was the most expensive dessert in the world. The price tag: $25,000.

These desserts definitely rank among the most expensive, but are they worth the price tag? You be the judge. Would you order these desserts if given the opportunity?

Super Food Kaniwa with Corn, Beans, Red Pepper, Green Onion, Avocado and Lime Juice!

Kaniwa from Roland Products, pronounced “Ka-nyi-wa”, is a staple grain of the ancient Aztec and Incan cultures whhich has been cultivated for thousands of years throughout South America.

The crunchy, earthy grain is loaded with protein and makes a complete meal when mixed with vegetables.

Kaniwa Plant

Roland Foods offers a wide variety of specialty foods from around the globe and was kind enough to send me this box of Kaniwa to try at home.

I have cooked with Quinoa in the past and I love it.

Kaniwa is similar to quinoa but seems to feel hardier and denser.

I gathered all the vegetables I could find and chopped them to equal size.

1 package of Grape tomatoes cut in half, 7 green onions, 1/2 of a red onion, 1 can of pinto beans, 2 cups of corn, 1 red pepper, 1/2 of a English cucumber, 1 bunch of cilantro,the juice of 3 limes, 1/4 cup of olive oil and salt to taste.

I garnished with avocado.

I put all of the chopped vegetables in a bowl, cooked the 12 oz. box ( about 2 cups ) of Kaniwa and added to the veggies.

I added it hot to the vegetables to bring them to peak flavor.

I find that adding hot grains to the veggies gives off just enough heat to liven the flavors.

I mixed everything then added the olive oil and the lime juice.

Serve and garnish with half an avocado.

Add salt to taste.

This was fantastic.

Everyone loved this vegan, protein rich meal which could also be great as a side dish with grilled salmon.

Beautiful Mochi at Itto Sushi in Chicago!

I have enjoyed Itto Sushi for years.

And after a few years living outside of Chicago, I was happy to see that one of my favorite spots for great food was still around.

Located in Lincoln Park, Itto is favored by locals.

It’s not at all scene-y or flashy but far enough off the beaten path to not be bothered by hype or tourists!

All of the food is fantastic, authentic with a few twists and turns.

Check out these deep fried sushi rolls.

And one of my favorites, unagi.

But today it was all about the mochi!

Green tee, mango, strawberry and vanilla.

Not just delicious; look at how pretty these are!

I simply worked my way to dessert and enjoyed every sweet spoonful!

Lemon Ricotta Pancakes for Brunch at Prairie Fire in Chicago!

Lemon Ricotta Pancakes

These pancakes were the star of the show.

Fragrant Lemon; light and fluffy, golden and warm with just a hint of sweetness!

Lemon Ricotta pancakes were heaven.

We shared these like dessert.

Smoked Salmon Benedict Two Poached Eggs, Smoked Salmon and English Muffin with Herb and Lemon Hollandaise

Brunch with wonderful friends in Chicago found us at Prarie Fire in the Loop.

A comfy and cozy atmosphere on a Sunday afternoon was a perfect backdrop for delicious food and yummy morning cocktails!

This is a comfort food hangout with a sophisticated twist.

Signature PGC Benedict Two Poached Eggs over Sautéed Spinach, Crumbled Bacon and English Muffin Roasted Tomato Hollandaise

Greek Omlette Feta, Tomato, Spinach and Onion

Look at how fluffy and moist this omlette is!

Fresh Raspberry Preserves and Whole Wheat Toast

The raspberry flavor was so fresh and…..raspberry-y!

This is a great brunch spot.

A must see when in Chicago!

Coconut Lime Cheese Cake with Cashew and Graham Cracker Crust! Summer Indulgence!

I came across this great recipe on Lick My Spoon.

This is a great recipe because it was easy to follow and the cake came out perfectly on the first try.

I don’t know why but I am always surprised when that happens!

Also, I have been on this kick lately with coconut, limes and mango.

This recipe calls for Key Limes but I used just regular limes and it worked out fine.

I’m sure that the unique and delicate taste of Key Limes adds a whole new dimension of flavor but any ripe fragrant fruit is just so beautiful to me.

After a long winter, Lime is the flavor I’m craving!

I did make a few adjustments.

Instead of 1/4 cup Malibu I used 1/4 cup Coco Lopez.

This cake has a very Lime forward flavor, which is lovely, however, I wanted to taste the coconut, as well.

Key Lime Coconut Cheesecake
Makes: One (10 inch) cheesecake, serves 8-10
Recipe Courtesy of Lick My Spoon

Ingredients:

Crust
1 package graham crackers (approx. 1 cup)
1 cup cashews
6 tablespoons unsalted butter, melted
1 tablespoon grated lemon zest

Filling
1 (12 oz.) container sour cream
2 (8 oz.) packages cream cheese, at room temperature
1 ¼ cup sugar
2 tablespoons grated lime zest
½ cup lime juice (if you can’t find key limes, substitute with regular limes)
¼ cup Malibu (optional)
2 teaspoons vanilla extract
4 large eggs, at room temperature

Topping
½ cup sweetened coconut flakes, toasted
Slices of lime for garnish

Preparation:

1. Preheat oven to 350 degrees F.

2. Butter or spray the bottom of a 10 inch springform pan with nonstick cooking spray. Cover the outside of the pan in foil. Finely grind the graham crackers and cashews in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely.

3. Mix together the sour cream, cream cheese, and sugar. Blend in the lime zest, lime juice, Malibu, and vanilla. Add eggs in one at a time.

4. Pour the cheese mixture over the crust in the pan. Place the pan in a large roasting pan. Create a hot water bath by pouring enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.

5. Sprinkle the toasted coconut on top. I just toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn’t burn; it will toast up quickly. Garnish with lime slices.

6. Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight).

I used my artistic discretion to garnish the cake.

These gorgeous limes were my inspiration.

We’ve been eating limes with everything lately!

We’ve been making lime juice cocktails and garnishing every meal with limes!

The crust calls for lemon zest.

Fantastic!

The crust is delicious.

The lemon adds just the right amount of flavour.

Sugar, cream cheese and vanilla…..

Sounds like a good start to me.

The scent of this crust in the food processor was driving us insane.

We wanted to spoon it into our mouths.

I am happy that it made it’s way into the springform pan.

Eggs, sour cream, coco lopez and the lime zest go into the batter.

It has a mouth-watering aroma.

The cake baked perfectly.

Maybe one of my best.

The water bath is a must to avoid cracks.

Lots of toasted coconut!

Sweet and crunchy toasted coconut is divine with rich and creamy lime lovliness!

And a few more photos of my handy work.

I was so happy with the way this cake turned out.

I will be making many more of these.

I have the feeling that this will be the Summertime go-to cheese cake for picnics, parties or whatever comes our way!

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