Diamond Hotel Philippines introduces another confectionary delight with the luscious combination of French macarons and the hotel’s homemade ice cream, meticulously prepared for dessert enthusiasts – the Macaron Ice Cream.
Created by Diamond Hotel’s new French Executive Pastry Chef, Brahim Sayah, he ensures the exact creaminess of this treat by selecting outstanding flavors and ingredients. Neatly sandwiched between two crisp, but chewy, rectangular macaron shells are the hotel’s homemade ice cream. Introductory macaron ice cream variants such as Ube-Vanilla and Raspberry-Almond will delight every sweet tooth!
The Ube-Vanilla merges the subtle velvety taste of vanilla with the richness of purple yam. While the Rasberry-Almond features a burst of refreshing raspberries against the mellow almond ice cream. In the coming weeks, more bold and traditional macaron ice cream combinations will find its way to the Diamond Hotel Lobby Lounge, The Cake Club at Bonifacio High Street and The Cake Club in the Power Plant in Rockwell, Makati.
