Dessert at Wildflour Café + Bakery

After our dinner at Las Flores we walked to Wildflour for dessert. Net One Building where Wildflour was located was just across One McKinley Place.

I haven’t been back to Wildflour since my first time last year but I’ve bought my favorite cranberry walnut bread from them several times. One of the best things I remember about that meal was the Peanut Butter Banana Cream Pie which I felt was the best peanut butter dessert I’ve eaten in Manila. This time around I was glad the quality was still the same. A generous amount of good quality peanut butter balanced with a custard base, bananas and fluffy whipped cream is a dream dessert for any peanut butter lover like me.

They had a new dessert in the form of a deconstructed strawberry shortcake in a glass. Layers of sponge cake topped with sorbet and mascarpone sabayon was a lighter but equally delicious version.

I was most excited to try the coconut cake unfortunately it was the biggest letdown of the night. The cake was hard and dry and there was barely any coconut flavor. I was hoping for coconut flakes in the icing like in some of the recipes I’ve seen but this was had none. Maybe we were served an old cake?

As much as I love anything chocolate I don’t normally order pot au creme even though it seems to be a favorite in restaurants in the USA. This is a simple dessert made with chocolate, eggs and cream but there was nothing simple about this version. I was floored by the heavenly flavors of Valrhona chocolate with a surprise pool of salted caramel in the middle. Needless to say I scraped every last bit in the container. I wanted to lick it but good sense prevailed.

I ignored my aversion to local latte and gave in to my curiosity and ordered the ginger latte. I should have followed my instincts. It was milk with hints of ginger and almost no coffee taste.