Tiffany Jones brings theatre of liquid nitrogen to Cielo Dessert Co.’s puddings

Cielo Dessert Co. is delivering a big slice of sweet fun and dessert theatre to Mascot.

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Liquid nitrogen puffs of smoke and dancing ice crystals add a touch of theatre to Cielo Dessert Co.’s new winter menu.

The spiced chai sticky date pudding is just one of the decadent winter desserts that are bursting with colour and creativity from pastry chef and co-owner Tiffany Jones.

One of the most exciting tools in Jone’s considerable sweets arsenal is a silver antique jug that sends tiny ice crystals scattering across the desserts counter as she pours liquid nitrogen over the coconut nestled next to the pudding — as she does the coconut bubbles and solidifies in little rocks.

Cielo Dessert Co.’s sticky date pudding with coconut nitrogen rocks. Picture: Matthew Vasilescu

“It is our version of the sticky date pudding with spiced marsala chai butterscotch sauce, coconut nitrogen rocks and coconut paper with peanut brittle and underneath the rocks is some peanut gelato,” Jones said.

She said the hot pudding was juxtaposed against the cold coconut rocks while the coconut also helped balance out the sweetness of the butterscotch sauce.

The dessert and gelato bar, in the Meriton residential complex across from Lionel Bowen Park in Coward St, is also serving up a pretty winter trifle that looks like a little terrarium topped with flowers.

Cielo Dessert Co’s desserts include this trifle in a glass that looks like a terrarium. Picture: Matthew Vasilescu

Inside there is caramel crémeux, winter citrus, burnt vanilla sponge, ruby grapefruit jelly and brown butter gelato.

Jones, who has worked with the likes of Colin Fassnidge, Maggie Beer and Justin North, has also produced ‘Honey I’m Home’, with Valrhona Dulcey crémeux chocolate puff, Mont Blanc cream, burnt orange and rosemary scented gelato.

Valrhona chocolate will also be the star of Jone’s second Cielo Dessert Co masterclass on August 4.

“We will look at the range of fruit and nut based chocolates produced by Valrhona,” she said.

Desserts being prepared at Cielo Dessert Co. in Mascot. Picture: Matthew Vasilescu

There will be tempering, moulding, dipping and the making of ganache and crémeux, while the chocolates will include fraise strawberry, yuzu, almond and passionfruit.

Co-owner Bill Frantzis said Cielo, with Spanish and Italian origins, means sky or heaven.

“The inspiration was creating a space where people can come and sit and enjoy our beautiful, heavenly desserts,” he said.

Cielo Dessert Co.’s Bill Frantzis and Tiffany Jones. Picture: Jennifer Soo

“From our jewellery box dessert display housing our signature desserts to our modern interpretation of gelato classics, we have something for the most discerning tastes in desserts.”

FIND THEM

Shop 2/198 Coward St, Mascot, Wednesday to Sunday, cielodessertco.com