Marc Guilbert has cooked up the world’s most expensive dessert which has a mouth watering price tag of £22,000.
The extravagant chocolate pud smashes all previous records thanks to its pricy list of ingredients which includes gold, champagne caviar and a stunning 2 carat diamond.
Managing director of Lindeth Howe Stephen Broughton says: “Marc has used all of his culinary talents to whip up a truly incredible concoction of chocolate, champagne and gold leaf all topped off with a diamond. It looks spectacular, tastes incredible and has a price tag to match!”
The pudding – which will be launched in National Chocolate Week (October 10-17) – is made with four different types of the finest Belgian chocolate flavoured with a combination of peach, orange and whiskey.
Styled like a Faberge Easter egg, the beautifully-crafted dessert is layered with champagne jelly and a light biscuit joconde before being finished with bitter dark chocolate and glazed with edible gold leaf.
The centrepiece of the dessert is a stunning 2 carat diamond which has been supplied by the award-winning Wave Jewellery which has shops in Kendal, Bowness-on-Windermere, Lancaster, Manchester and London.
The pudding is decorated with intricate handmade chocolate flowers. As a finishing touch the indulgent dessert is served with champagne and strawberry caviar.
It also comes with one of the finest and most expensive bottles of dessert wine – Chateau d’Yquem which is priced at around £500 per bottle.
The idea for the record breaking dessert was dreamt up by Lindeth Howe’s Mark Abbott and Marc Guibert. Mark Abbott says ’ Here at Lindeth Howe we think we make world class desserts, so we wanted to create something that would smash the world record.’
At £22,000 per egg, the dessert easily breaks the previous world record which was held by New York’s Serendipity 3 Restaurant with a pudding priced at £12,000.
Lindeth Howe’s new dessert will take its place in the Guinness Book of World Records as soon as a customer has deep enough pockets to order one.
Anyone wanting to buy the dessert will need to order it from Lindeth Howe three weeks in advance. For everyone else, the dessert will be on display at the hotel.
The four-star Lindeth Howe hotel has been awarded two AA Rosettes and recently won the Lancashire & Lake District Life Magazine’s Lake District Restaurant of the Year Award.
Lindeth Howe is set in six acres of mature gardens with gently sloping lawns, woodland, a sun terrace and magnificent views over Windermere to the fells beyond.
The hotel has a traditional country house feel plus an award-winning restaurant and an in-house leisure facility featuring pool, sauna, sunbed and fitness room. Tee times at the local golf course can be arranged as well as fishing, walks and watersports.
To find out more about the Lindeth Howe Country House Hotel, visit www.lindeth-howe.co.uk or call 015394 45759.
Managing director of Lindeth Howe Stephen Broughton says: “Marc has used all of his culinary talents to whip up a truly incredible concoction of chocolate, champagne and gold leaf all topped off with a diamond. It looks spectacular, tastes incredible and has a price tag to match!”
The pudding – which will be launched in National Chocolate Week (October 10-17) – is made with four different types of the finest Belgian chocolate flavoured with a combination of peach, orange and whiskey.
Styled like a Faberge Easter egg, the beautifully-crafted dessert is layered with champagne jelly and a light biscuit joconde before being finished with bitter dark chocolate and glazed with edible gold leaf.
The centrepiece of the dessert is a stunning 2 carat diamond which has been supplied by the award-winning Wave Jewellery which has shops in Kendal, Bowness-on-Windermere, Lancaster, Manchester and London.
The pudding is decorated with intricate handmade chocolate flowers. As a finishing touch the indulgent dessert is served with champagne and strawberry caviar.
It also comes with one of the finest and most expensive bottles of dessert wine – Chateau d’Yquem which is priced at around £500 per bottle.
The idea for the record breaking dessert was dreamt up by Lindeth Howe’s Mark Abbott and Marc Guibert. Mark Abbott says ’ Here at Lindeth Howe we think we make world class desserts, so we wanted to create something that would smash the world record.’
At £22,000 per egg, the dessert easily breaks the previous world record which was held by New York’s Serendipity 3 Restaurant with a pudding priced at £12,000.
Lindeth Howe’s new dessert will take its place in the Guinness Book of World Records as soon as a customer has deep enough pockets to order one.
Anyone wanting to buy the dessert will need to order it from Lindeth Howe three weeks in advance. For everyone else, the dessert will be on display at the hotel.
The four-star Lindeth Howe hotel has been awarded two AA Rosettes and recently won the Lancashire & Lake District Life Magazine’s Lake District Restaurant of the Year Award.
Lindeth Howe is set in six acres of mature gardens with gently sloping lawns, woodland, a sun terrace and magnificent views over Windermere to the fells beyond.
The hotel has a traditional country house feel plus an award-winning restaurant and an in-house leisure facility featuring pool, sauna, sunbed and fitness room. Tee times at the local golf course can be arranged as well as fishing, walks and watersports.
To find out more about the Lindeth Howe Country House Hotel, visit www.lindeth-howe.co.uk or call 015394 45759.
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