Ganache Pâtisserie – summer 2009 menu

Ganache Pâtisserie (1262 Homer Street) just announced its newest creations for its summer 2009 menu. Sitting on an almond biscotti base, Bleuet Amande is a smooth and creamy Amaretto cheesecake simply finished with a B.C. blueberry compote and housemade amaretti cookies. A natural combination, Chocolat Malté layers rich dark chocolate malted mousse and chocolate malted ganache on a dense and chewy white chocolate blondie foundation. Coco et Figue is a coconut sensation of light coconut rum parfait between layers of coconut dacquoise and buttery olive oil cake spread with a vanilla fig compote.

At the reasonable price of $5.75 per cake, dessert at Ganache is great for sharing between two people when you just want a little taste to satisfy a sweet craving.