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…

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Chopple

February 3, 2016

Gobi premiers the Chopple (CHOColate aPPLE).   Chopple = Fresh apple + Mousse +  Pure chocolate coating   Mousse Options: Chocolate Vanilla Strawberry Coffee Lemon Chocolate options: Dark Chocolate White Chocolate Red Pink Champagne Pink Dark Chopple White Chopple  

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Chef Jonathan makes a little boy’s Sesame Street dream come true…

December 21, 2015

Chef Sady who runs Bricks n Cubes and Gobi Desserts orchestrated one of the best theme parties yet. Chef Jonathan makes some of the most exquisite cakes in Singapore made a Sesame Theme pastry for a special boy whose parents love him so much. Chef Jonathan and his team took care the details. The making of the Sesame characters required a lot of artistic endeavor. The eyes are made from hand…

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Gobi’s Flaming Raspberry

June 3, 2015

The Flaming Raspberry is Gobi’s reinterpretation of the Flaming Raspberry sauce use to give beef steaks the zing. We felt that it is such a waste for such a delicate tangy taste not to be the main event. Our first version of the Flaming Raspberry was a dome shaped white chocolate mouse cake with a beautiful thick coat of raspberry sauce outside. The cake was 660gm and 5.5″. Our customers loved the cake and wanted something…

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SpoonBread Breakfast

March 29, 2015

Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although named a “bread”, spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal soufflé, although typical Southern recipes do not involve whipping the eggs to incorporate air. The dish is believed to be of Native American origin. It was…

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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…

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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…

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