rich desserts
Another ‘most expensive’ accolade has emerged. Curiously, it isn’t in Dubai, that perennially ambitious destination, but in the world’s other capital of excess, New York City. After macarons, tacos and soufflés, it is now the turn of the cheesecake to claim the spotlight.
Created by Chef Raffaele Ronca of Ristorante Rafele in Manhattan’s Greenwich Village, this cheesecake costs a remarkable US$5,000 (RM19,500), and has been certified by the Guinness Book of Records as the most expensive in the world. Made by request only, one has to ask: what goes into a cheesecake to justify such a price? The answer – ricotta cheese from water buffalo in South Italy, flown in fresh. Add to that white truffle from Alba, a generous helping of Hennessy Paradis cognac (which is only, oh, about 200 years old), Madagascan vanilla and 24K gold leaf; all on a biscuit base made from homemade Italian biscotti using Ronca’s grandmother’s recipe and a layer of his own special hazelnut chocolate spread.
It takes five days to prepare, as ingredients have to be specially flown in from Europe and Africa. When ready, the unassuming looking cake is covered in more gold leaf and fresh honeycomb, topped with sparklers. Oh, and a giant logo – RR for Ristorante Rafele – made out of Varlhona chocolate. We at Robb Report approve, naturally.
