Crimson & Blanco Poire William

January 30, 2016

There are two versions of the Pear Creme Brulee: the blanco and crimson. Blanco / Normal Poire William Creme Brulee made from pear orange enzyme Crimson Poire William Creme Brulee made from Red Dragon Fruit Enzyme  The team in Gobi has been fine tuning it’s Poire William dessert moving away from imported Poire William Cognac to it’s in-house creation. Gobi’s version of the Poire William Cognac is enzyme also known…


Poire William Crème Brulee

July 22, 2015

The Poire William Crème Brulee is Gobi’s signature dessert. In the past, the William pear is soaked in Perry (Pear Cognac) for about 10 days. In December 2014, the Kitchen team switched to Pear Enzyme which taste better and has great health benefits. Enzyme is not alcohol and as a result the Poire William is halal compliant.      Molecule structure of Alcohol. Molecular structure of Enzyme is way more complex.     Ethyl Alcohol…


Foodblog: SecretLifeofFatBacks – the Crimson Poire William

April 19, 2015 350 Joo Chiat Road, Singapore Gobi Dessert’s signature Poire William – pear soaked in red dragonfruit fruit enzyme and baked with crème brulee. Whilst the red dragonfruit fruit enzyme (the naturally occurring alcoholic substance that I had previously raved about) is not as natural at donning Kylie disco hotpants, drunken headbops and inappropriate grinding at Butter Factory compared to the skankier orange-pear fruit enzyme, the crème brulee was still…


Gobi’s Poire William

March 14, 2015

Poire William is Gobi’s signature dessert. Pear soaked Perry for 7 days is baked with Crème Brulee.  Gobi has two types of Poire, the Crimson Poire and White Poire.  Crimson Poire White Poire      Gobi’s award winning Poire William has been featured in many magazines and TV programs. Perry is an alcoholic beverage made from fermented pears. Perry has been common for centuries in England, particularly in the Three…


Poire Williams

December 13, 2014

Traditionally the French Poire William Crème Brulee is soaked in pear cognac for 1 week. The pear is then baked with the Crème Brulee. Gobi’s goal is to make the a healthy version Poire William using Fruit Enzyme instead of Cognac. Fruit Enzyme is rich in anti oxidant and helps the body fight the signs of aging. Our carefully selected pear is soaked for two weeks in our Fruit Enzyme the…


Poire William Festival

September 28, 2014

    cordially invites to sink your teeth into this award winning dessert. Presenting the: White & Crimson Poire William Crème Brulee Chef Jonathan of the Gobi Desserts takes Singapore’s earliest dessert pioneering spirit to the next level by giving Gobi’s award winning Poire William, a twin sister. The exquisite White Poire William takes a week to make. Beautiful fresh William pear is soaked for three days in cognac. To…


Owl Cake making class

March 5, 2017

  Chef  David and Waen will teach you. Call us 63452127. The class is taught every week. Limited space. 3-5 maximum intake. Families are most welcomed. We’ll take you through step by step. You’ll learn and have loads of fun. Open to all ages. Courses are on every: Wednesday 7:30pm-9:00pm Sunday 10:00am-Noon Step 1: Bake the cake Step 2: Prepare your butter cream  Step 3: coat your cake. Step 4:…


Gobi’s Creamery Program presents: Super 9

December 20, 2016

Super 9 ice cream for S$20.00.   In the past, Gobi purchased ice cream from one of the best ice cream makers in Singapore. The culinary team always found it challenging to influence the ice cream makers to make creamery that didn’t contain any chemical stabilisers and bring the sugar content to less than 15%. Chemical stabilizers leave a metallic aftertaste which wasn’t acceptable for Gobi’s culinary team especially when…


Harvest 20160626: Pear Orange Enzyme

June 26, 2016

Brewster June 26, 2016 No Comments This harvest of Pear Orange enzyme is the strongest in enzyme taste. The Pear Orange Enzyme is increases metabolism naturally. It’s packed with an amazing spread of vitamins and minerals. Vitamin C, B1, B2 & B3 phytochemical captin polyunsaturated fats (omega-3 and omega-6 fatty acids)       We brew the enzyme naturally without adding any sugar or yeast. This natural fermentation produces very think and pure…


14 Gallon Enzyme Fermenter finally in

April 10, 2016

Gobi has been evolving to include nutritional and functional desserts that are actually good for the body. We started our journey two years ago by using fruit enzyme for our Poire William Creme Brulee instead of Pear Cognac which we imported from France and the UK. Original Poire William  Creme Brulee Fruit Enzyme Poire William Creme Brulee   We brew our own Pear Enzyme. The Fruit Enzyme takes 60 days…