arniejolt
09-25-2007, 04:19 AM
I suppose it's for those who think Jello's too inexpensive...from FoxNews (http://www.foxnews.com/story/0,2933,297809,00.html):
COLOMBO, Sri Lanka — This dessert may be a little too rich for you, but you're probably not rich enough for it. A Sri Lankan resort is charging $14,500 for what it calls the world's most expensive dessert, a fruit infused confection complete with a chocolate sculpture and a gigantic gemstone.
"The Fortress Stilt Fisherman Indulgence" was created to give visitors at The Fortress resort in the coastal city of Galle a one-of-a-kind experience, said the hotel's public relations manager, Shalini Perera.
The dessert is a gold leaf Italian cassata flavored with Irish cream, served with a mango and pomegranate compote and a champagne sabayon enlighten. The dessert is decorated with a chocolate carving of a fisherman clinging to a stilt, an age old local fishing practice, and an 80 carat aquamarine stone.
The dessert has to be specially ordered, Perera said. Though the hotel has gotten calls about it from as far away as Japan, she said, no one has yet forked over the money to try it.
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To Harvest or not to Harvest, that is the question;
Whether 'tis nobler in the mind to suffer
The pipes and bullets of outrageous Splicers,
Or to take arms against a horde of Big Daddies,
And by opposing, end them. To die, to sleep...
http://i30.photobucket.com/albums/c342/ARNie00/tonarinobigdaddysig.jpg
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COLOMBO, Sri Lanka — This dessert may be a little too rich for you, but you're probably not rich enough for it. A Sri Lankan resort is charging $14,500 for what it calls the world's most expensive dessert, a fruit infused confection complete with a chocolate sculpture and a gigantic gemstone.
"The Fortress Stilt Fisherman Indulgence" was created to give visitors at The Fortress resort in the coastal city of Galle a one-of-a-kind experience, said the hotel's public relations manager, Shalini Perera.
The dessert is a gold leaf Italian cassata flavored with Irish cream, served with a mango and pomegranate compote and a champagne sabayon enlighten. The dessert is decorated with a chocolate carving of a fisherman clinging to a stilt, an age old local fishing practice, and an 80 carat aquamarine stone.
The dessert has to be specially ordered, Perera said. Though the hotel has gotten calls about it from as far away as Japan, she said, no one has yet forked over the money to try it.
-----
To Harvest or not to Harvest, that is the question;
Whether 'tis nobler in the mind to suffer
The pipes and bullets of outrageous Splicers,
Or to take arms against a horde of Big Daddies,
And by opposing, end them. To die, to sleep...
http://i30.photobucket.com/albums/c342/ARNie00/tonarinobigdaddysig.jpg
my deviant gallery
http://arnie00.deviantart.com
