Free Republic
Browse · Search
News/Activism
Topics · Post Article

Skip to comments.

Got $1,000? Why Not Try a Golden Opulence Sundae? (drizzled with Amedei Porceleana chocolate)
www.dailyolive.com ^ | February 10, 2006

Posted on 02/24/2006 5:45:40 PM PST by Liz

I know. It sounds crazy: $1,000 for an ice cream sundae?

But, the sundae is The Grand Opulence Sundae from famed Serendipity of New York City and it's made up of the best of the best.

According to the restaurant, they sell approximately one a month, so apparently, quite a few people have some money to indulge in such opulence.

The Golden Opulence Sundae, the "World's most expensive sundae", was created to celebrate Serendipity's 50th Anniversay last year.

Made with "5 scoops of the richest Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is drizzled with the world's most expensive chocolate, Amedei Porceleana, and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast.

The masterpiece is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It's sweetened and infused with fresh passion fruit, orange and Armagnac.

The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgence served with a petite mother of pearl spoon and topped with a gilded sugar flower by Ron Ben-Israel."

...Visit Serendipity's website www.serendipity3.com for more information.


TOPICS: Culture/Society; Miscellaneous
KEYWORDS:
Navigation: use the links below to view more comments.
first previous 1-20 ... 81-100101-120121-140 ... 161-172 next last
To: Liz
Here's the last one who dated you

Awwwww, you went to our web site.

----what was it 15 years ago you had your last chicken wing date?

Something like that. Now I just hang around the soup kitchen on minestrone night. Some of those gals don't keep too tight a grip on their crackers.

101 posted on 02/24/2006 6:56:18 PM PST by IronJack
[ Post Reply | Private Reply | To 95 | View Replies]

To: starbase
OMG, 50 cents for a brewski? Are you sure it's actually beer? Could be doctored up kool-aid.


102 posted on 02/24/2006 6:59:06 PM PST by Liz (Liberty consists in having the power to do that which is permitted by the law. Cicero)
[ Post Reply | Private Reply | To 100 | View Replies]

To: IronJack
Have a dip.


103 posted on 02/24/2006 7:03:11 PM PST by Liz (Liberty consists in having the power to do that which is permitted by the law. Cicero)
[ Post Reply | Private Reply | To 101 | View Replies]

To: Liz

None of that fancy stuff fer me. I'm a saltine kinda guy.


104 posted on 02/24/2006 7:05:05 PM PST by IronJack
[ Post Reply | Private Reply | To 103 | View Replies]

To: IronJack; Liz
I don't know if you two are joking or bashing each other, but this does work both ways. I took a date to an upmarket restaurant in downtown Portland,OR, she ordered the second most expensive item on the menu, then we went to Les Misreables (my treat, of course).

When she emailed me to ask me out on a second date as her guest she suggested the Movie Bar, where you can drink 1$ beers while you watch 2$ out-of-circulation movies.

So it's not a one way street.
105 posted on 02/24/2006 7:05:05 PM PST by starbase (Understanding Written Propaganda (click "starbase" to learn 22 manipulating tricks!!))
[ Post Reply | Private Reply | To 101 | View Replies]

To: BossLady

Hmm, that's true. Like.. books? Manga? Durable pans? (Pots and pans these days are horrid. We have some pans close to/over a decade old that are in better condition than some of the things bought withing the past 3 or 4 years.) Blankets? Pillows? Uhhhmmm :D

But $1000 for books and manga would put me over the moon! Little bookworm that I am, lol!

~Moshi-chan


106 posted on 02/24/2006 7:06:02 PM PST by Moshikashitara (Maiban neru mai ni... watashi no koto kangaeru ka?)
[ Post Reply | Private Reply | To 51 | View Replies]

To: the invisib1e hand

That sure is pretty. But they appear to be cheating on the scoops. what they use a mellon scooper?


107 posted on 02/24/2006 7:06:59 PM PST by swheats
[ Post Reply | Private Reply | To 32 | View Replies]

To: goodnesswins
I'll take your everyday chocolate goodies like these.

Makes you want to tear open a Hershey bar with your teeth, doesn't it?

108 posted on 02/24/2006 7:10:11 PM PST by Liz (Liberty consists in having the power to do that which is permitted by the law. Cicero)
[ Post Reply | Private Reply | To 94 | View Replies]

To: BossLady
I have better suggestions on what a guy could spend $1000 on for me.....;)

Hmmmmmmm....(he said flashing a devilish grin)

With a $1000 bill I could buy an elegant dinner for two...

A suite with jacuzzi (with complimentary champagen and chocolate covered strawberries)...

And have enough left over for a case of whipped cream! (he said flashing another devilish grin)

109 posted on 02/24/2006 7:11:34 PM PST by uglybiker (Don't look at me. I didn't make you stupid.)
[ Post Reply | Private Reply | To 51 | View Replies]

To: uglybiker

Not in NYC you couldn't...


110 posted on 02/24/2006 7:12:53 PM PST by durasell (!)
[ Post Reply | Private Reply | To 109 | View Replies]

To: Liz
Oh all right, boy is this thing yellow. I cut it out of an Old Women's Day mag I think. It's the kind that gets chewy. Now a caution, if you cook it too hot, too fast, it curdles a little, and you can't cook it too slow. A heavy old aluminum saucepan like Club alum or similar is best, about 2-quart. Here we go.

THICK HOT FUDGE SAUCE

The old-fashioned kind that thickens when spooned on ice cream.

4 tablespoons butter (use real) 4 squares (4 ounces) unsweetened chocolate 2/3 cup boiling water 2 cups sugar 1/4 cup light corn syrup 1/4 teaspoon salt 2 teaspoons vanilla

Melt butter in heavy 3-quart (I think I always got along with 2-quart but it bubbles up) saucepan over low heat. Add chocolate and let melt. Stir in water, sugar, corn syrup and salt. Bring to boil over medium heat and cook WITHOUT stirring until sauce is thickened, dark, and glossy, about 8 minutes (I set timer). Stir in vanilla.

Serve hot (let cool a little or it melts too much) over ice cream. Makes about 2 cups. NOTE: Store any leftover covered in refrigerator. Reheat over very low heat (can use small pan). If sauce should become grainy, stir in 1 to 2 tablespoons hot water.

If anyone has a better one, I'm open, but it's got to be the bitter chocolate and prefer not to use cocoa for that.

There used to be a national chain of restaurants that served something similar, can't remember the name of them. I miss Baskin Robbins. We don't have any around here any more.

111 posted on 02/24/2006 7:13:11 PM PST by Aliska
[ Post Reply | Private Reply | To 97 | View Replies]

To: starbase

I take it there WAS no second date then ...


112 posted on 02/24/2006 7:14:52 PM PST by IronJack
[ Post Reply | Private Reply | To 105 | View Replies]

To: IronJack
None of that fancy stuff fer me. I'm a saltine kinda guy.

Your residence is simple, too. When are you gonna put 'er up on cinder blocks?

113 posted on 02/24/2006 7:15:35 PM PST by Liz (Liberty consists in having the power to do that which is permitted by the law. Cicero)
[ Post Reply | Private Reply | To 104 | View Replies]

To: Liz

Do you get to keep the goblet & spoon?


114 posted on 02/24/2006 7:17:36 PM PST by Tribune7
[ Post Reply | Private Reply | To 1 | View Replies]

To: swheats
That sure is pretty. But they appear to be cheating on the scoops. what they use a mellon scooper?

it's not about value...

115 posted on 02/24/2006 7:18:10 PM PST by the invisib1e hand ("Who is it, really, making up your mind?")
[ Post Reply | Private Reply | To 107 | View Replies]

To: durasell
Vegas is cheaper.

Cleaner, too.

116 posted on 02/24/2006 7:18:22 PM PST by uglybiker (Don't look at me. I didn't make you stupid.)
[ Post Reply | Private Reply | To 110 | View Replies]

To: Aliska
THICK HOT FUDGE SAUCE The old-fashioned kind that thickens when spooned on ice cream.

Is there any other kind?

117 posted on 02/24/2006 7:18:28 PM PST by Liz (Liberty consists in having the power to do that which is permitted by the law. Cicero)
[ Post Reply | Private Reply | To 111 | View Replies]

To: Tribune7

Yes, you get to keep the works.


118 posted on 02/24/2006 7:19:16 PM PST by Liz (Liberty consists in having the power to do that which is permitted by the law. Cicero)
[ Post Reply | Private Reply | To 114 | View Replies]

To: uglybiker

Last time I checked, suites at joints like the Venetian (actually my personal favorite Vegas hotel) were over a grand...


119 posted on 02/24/2006 7:19:52 PM PST by durasell (!)
[ Post Reply | Private Reply | To 116 | View Replies]

To: Shalom Israel
I'd take this and save $998.


120 posted on 02/24/2006 7:20:43 PM PST by Tribune7
[ Post Reply | Private Reply | To 5 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-20 ... 81-100101-120121-140 ... 161-172 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
News/Activism
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson