Whisk on down to Whisk Dessert Bar which is a real dessert lovers delight

Life is short, so let’s start with dessert first at Whisk Dessert Bar in Angel. Whisk Dessert Bar is all about desserts from sweet to savoury.

I was invited down once again this July on a complimentary basis by Randon to sample their new menu of summery sweet delights.

Whisk Dessert Bar

Whisk Dessert bar is a pop up and is set within Angel Shopping Centre.

Whisk Dessert Bar is headed up by award winning patisserie chef Simon Jenkins and dessert loving entrepreneur Randon Burns.

Simon Jenkins is a known award-winning pastry chef who recently was named the Craft Guild of Chefs Pastry Chef of the Year in 2018. He has been a part of restaurants winning 1 and 2 Michelin stars and has several major hotel openings to his name.

Forget any diets as life is too short, eat dessert first.

Whisk Dessert Bar

Dessert lovers delight take two

I visited the other month to enjoy their tantalising Spring dessert menu and this time I am back to enjoy their summery sweet delights along with my friend Bianca (@shinylifeforme).

Whisk Dessert Bar is decked with individual tables and booth style seating with black leather type seats.

Looking through the menu I could certainly see how Simon and Randon have not been afraid of making bold decisions once again as their three course dessert menu certainly was interesting and different combining techniques and flavours together creating savoury and sweet desserts. See the menu below:  

Plus for a few pounds more you can add either tea or a dessert wine pairing to accompaniment your dessert.

Note: The menus will change over the course of the pop up to incorporate Britain’s seasonal produce.

Sugar rush

To start off with we started with the Amuse which was a delightful dish of Purple gooseberries and custard cream.

This dish was so tangy and sweet and the biscuit gave it that extra texture and the custard cream cut away the sharpness. It was a dessert marriage as every element complimented each other very well. Plus I loved the look of the dessert with it’s bright purply red colour and the lovely yellow of the custard.

For my main dessert after much consideration I opted for the White peach sorbet, poached peach, fresh nectarine, thyme granita.

This was a sheer delight as both fruits were so sweet, juicy and ripe and the sorbet with it’s herby flavour gave the whole dish another edge. A sweet fruity delight. If you love peaches and nectarines I highly recommend.

My friend chose English cherries, almond cake, cherry sorbet, mascapone, stracciatella, new seasonal almonds as she loves cherries.

She said the almond cake underneath the cherries tasted a bit like marzipan and worked well with the sweet cherries and tangy mascarpone. She loved it.

The Petits Fours consisted of a milk chocolate truffle, a hazelnut and raspberry financier and apricot fudge.

The truffle was indulgently soft and rich, the financier was a sweet sensation with a lovely spongy texture and a hint of hazelnut along with a hit of tangy raspberry and finally the apricot fudge was a delight with a mild fudge cake with nice hints of apricot.

Extra sweet treat

As Randon could see we loved our desserts so much he let us choose another dish from the menu which we chose the watermelon sorbet, feta cheese, fresh watermelon, pomegranate seeds, mint, super thin flat bread crackers. We chose this as both me and Bianca we love feta.

Surprisingly the unusual combination worked well with the watermelon working perfectly with the soft feta cheese. The oil also helped combine the flavours what a delight. Plus the crunchy flat bread crackers gave it a whole new taste when combining together eating like cheese on cracker but this case with the added twist of watermelon chunks. It certainly is a different take on a summer dessert. Very refreshing and light.

On top of all the delightful desserts, we also became Randons guinea pigs and got to try some of his latest new creations in work. We were treated to a lavender, honey, and ricotta ice cream which was a flowery delight I could really taste the lavender and the hint of sweet honey. The other was a chestnut ice cream which was rich, creamy and nutty a real nut lovely ice cream dream.

Tea hit

Plus as me and Bianca both love herbal teas we opted for the tea pairing. With the teas we are given a 4 minute sand timer so we can let our tea brew for the right amount of timing.

I stuck with the tea pairing which is listed on the menu of a Jing Phoenix Honey Orchid oolong tea. I loved watching the tea brew with the orchid plantation moving around in the hot water. I loved my tea it tasted a bit like seaweed in a way.

My friend though opted to choose a different tea to the one which was recommended for her dessert, instead she chose to have the Jing Green Apple and Hibiscus. Which looked and smelt amazing.

Sweet delight

I loved my second visit to Whisk Dessert Bar and Randon as usual was a pleasure to talk to.

All the new savoury and sweet desserts all are summery and sound appealing. The desserts we had were a sweet delight and I certainly will return if in the area or passing by.

If you love desserts as much as I do then I highly recommend popping in and enjoy one of Simon and Randons delights whilst sipping on a wonderful refreshing Jing tea or a dessert wine.

As this is a pop up though be quick before it ends on 3 August.

Pop in or book

14 May – 3 August
Tuesday – Saturday evenings 5pm – 10:30pm

Angel Central, First Floor, 23 Parkfield Street, London, N1 0PS
(go up the stairs opposite Pret a Manger)

Three course experience £15 per person
Plus £2.50 per person for tea pairing or coffee
Plus £6 per person for dessert wine

This is a walk in dessert bar on a first come first basis.

Reservations only can be made for parties of 6 or more. Email randon@whiskdessertbar.co.uk.

Discover more click here.

Thank you to Randon and Simon of Whisk Dessert Bar for inviting me and another community member of Love Pop Ups London come down to enjoy your unique desserts. This experience was complimentary from them but all views are my own honest opinion.

Click link below to read my past write up and other’s write ups.

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