In New York City, there are currently two restaurants each offering a $1,000 ice cream sundae.
Serendipity3 and Bagatelle.
At Serendipity 3, they offer a creation called the Golden Opulence Sundae. Their online menu lists the desert but doesn’t give a description. We had to do a bit of online research to learn the ingredients and we even found videos of this fabulous treat.
Bagatelli’s creation is called the Mauboussin Mega Sundae. Their online menu doesn’t mention the dessert at all but a phone call quickly confirmed they still offer it. However, the ingredients were once again, a research project. To our surprise though, most of the ingredients for both of these haute desserts are available to consumers.
The Golden Opulence Sundae:
Begin by lining a Baccarat crystal goblet with 23k edible gold leaf foil. Infuse 3 scoops of Tahitian vanilla ice cream with pure Madagascar vanilla bean scrapings. Wrap the infused ice cream scoops with gold leaf foil and place 1 scoop in goblet.
Next, spoon on a generous amount of chocolate sauce made of a combination of Procelana and Chuao chocolate from Italian chocolatier, Amede. Add as much as you’d like, no one should ever dictate your chocolate intake. Place the remaining scoops of ice cream over the chocolate sauce.
Now it’s time to add the goodies. Tuck in a few gold dipped French almond Dragées and pieces of Fauchon candied fruits throughout the ice cream. Place two or three small squares of Almade dark chocolate to contrast the golden glow of this delectable delicacy. Sprinkle the entire sundae with gold foil confetti to add some sparkle. Now the difficult part, Serendipity adorns each dessert with an edible golden lily made of sugar. They say the flower takes up to eight hours to create so you may want to skip this part or get creative with your own type of adornment. The Sundae is then topped off with a tiny bowl of Grand Passion caviar, a low salt American caviar infused with passion fruit and Armagnac liquor.
Once you’re done, it’s time to feast!
The Mauboussin Mega Sundae:
Although this sundae is priced at $1000 dollars it possesses a bit of a dilemma. Over one half the value of this Sundae is in the Mauboussin ring that accompanies the dessert. That being said let’s explore the rest of the ingredients that make up this $1K sweet treat. Begin by layering French macarons and chocolate truffles in the bottom of an oversized dessert globe goblet. Next, layer in scoops of high quality vanilla ice cream. The following ingredient will take some creativity. Chef Sebastien Chamaret creates a sorbet made with Dom Perignon Rose ($300 bottle) and adds bits of gold leaf to it. Add several scoops of the sorbet and drizzle with a chocolate vodka sauce and pipe on your desired amount of homemade whip cream. Place several French macaroons around the rim of the glass but leave room for one more decadent ingredient, brownies. Not just any brownies, homemade brownies wrapped in edible 23kt gold leaf. All done, enjoy your creation!