“If I gave you another thousand dollars, could I make someone poor watch me eat it?” –Stephen Colbert

by Jenna Marie Bostock

golden_opulenceGoogle the words The Golden Opulence and all you’ll find are a few blurbs about the fancy ingredients and a video of Stephen Colbert dining and dashing on the expensive dessert.

Alister & Paine brings you the exclusive scoop, pun intended, on what it’s like to eat gold.

The sundae was created to celebrate Serendipity 3’s 50th anniversary, and has been a hit at the legendary ice cream shoppe every since.  (They also serve a $25,000 Frrrozen Haute Chocolate…I think we’ll be back for that. Apparently crazy overpriced desserts are the latest obsession).

It’s Tahitian ice cream infused with Madagascar vanilla beans, 23K edible gold leaf on every bite, Amedei Porcelana & Chuao chocolate, exotic candied fruits flown in from Paris, gold dragets, chocolate truffles, and a tiny bowl of Grande Passion caviar served in a Baccarat Harcourt crystal goblet with an 18 carat gold spoon and a golden sugar orchid on top.

I tried to eat all $1,000 of decadence as daintily as possible…until I reached the last scoop of vanilla.

When I stumbled into a tucked away pocket of Amedei chocolate on the second bite I had to fight the spoon of the man I foolishly brought with me and have a quiet little chocolate orgasm, right in the middle of Serendipity 3, Meg Ryan a la When Harry Met Sally style.

The caviar was Grande Passion, so surprisingly salt free. I’m always up for a culinary challenge…but ice cream and caviar really shouldn’t try and be friends for too long. Acquaintances, perhaps.

I sucked, licked, and pried any leftover ingredients from my fingers, my spoon, anywhere I could find a trace of a $1,000 well spent. With only the empty Baccarat Harcourt crystal goblet left as a souvenir, I think I found dessert nirvana.

*Tried & Tested. Alister & Paine practices old-school journalistic integrity. We only write from experience–never press releases. If we haven’t tried it and loved it you won’t find it in our magazine.