Swissyum concept foods is not one among the regular confectioners that you will come across in the city. The pastries made here are unique, innovative and highly appreciable. How often do we tend to utilise the skins of mango, orange, coconut, etc instead of dumping them? Well, being influenced by this thought Swissyum has come up with a wide range of pastries where mousse prepared from the pulp of fruits is stuffed inside its skin, making it delightful for the eye as well as the taste buds.
Swissyum has its outlets in Lake gardens, Bhawanipur, Kasba Bosepukur, Lords More and South city. I was invited for a bloggers meet at their office for a dessert tasting session during the festive month of Rath Yatra and Ramzan. A wide spread of amazing pastries were put up. I was much impressed by the idea in which the pastries were made and was eager to taste it.
Mocha pattis was the only one in the snacks option and I loved it. The crispy pattis was stuffed with a thick rich and tasty mocha filling, which touched my tounge with every bite, unlike those where the stuffing is only centrally placed.
Among the pastries, there were :
Gondhoraj cheese pastry was my personal favorite from the entire range of desserts. The layers of the pastry placed alternatively with layers of cheese, with the topping of gondhoraj lemon. The bitterness of lemon complimented the flavour of cheese, which came out as an amazing combination.
Orange mousse, mango mousse and coconut mousse had the pulp mixed with cream and stuffed inside the skin of the fruit, which might otherwise had been discarded. Thus, using the original skin as a container for the mousse is indeed a commendable way to present the mousse. The flavour of each fruit was retained in the mousse, where small fruit slices were prominent and this made it excellent.
The tender coconut mousse is placed in half shell of coconut. This was just amazing. The slices of tender coconut mixed with rich cream tasted great and was quite filling as well.
Apart from these innovative pastries, there were other pastries too which weren’t extraordinary yet tasted great. Mango cone was constructed with milk chocolate, stuffed with layers of cake having a blend of mango and topped with mango pulp. Choco cone is similarly stuffed with chocolate and cream. The mango tart and choco tart were good too
The invited bloggers were handed over a gift hamper from swissyum containing chirebhaja, mobile muri, aloo bhujia in ginger flavour, sholoana channachur, royal rusk biscuit, mung dal and dhania badam, each of which were very nice.
Overall, I loved the pastries for their uniqueness, amazing presentation and obviously the divine taste. The pastries which I brought for my family were appreciated and loved by everyone. I would be back soon to the outlets of swissyum for tasting these pastries and also hope that they would come with more innovation in near future.