Wellness In Action
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Redesigning desserts - You don't need to skip on indulgence!

Friday, 20 September, 2019

Many see dining out as a treat but 38% say they will skip dessert in order to eat more healthfully.[1] However, there are many ways to make dessert a permissible indulgence at the end of the meal.

Portioned Dessert

Consider how these options might work on your dessert menu:

•    Replace heavy, cream-based desserts with yogurt-based desserts.
•    Serve fruit between layers of mousse, creams, or cake.
•    Provide poached fruit options.
•    Instead of dusting with powdered sugar, use cocoa or spices, like cinnamon.
•    Replace rich, creamy sauces with shaved dark chocolate or fruit coulis.
•    Serve aerated desserts such as mousse
•    Garnish with edible flowers, herbs, spices (cinnamon stick, star anise) or fresh fruit.
•    Offer miniature versions of desserts like cakes, tartlets, or custards.

 

Big experience, Small Portion

Sometimes what makes a dessert special doesn’t add a single kilojoule. It might be a unique serving vessel, like a Mason jar or a spoon. Perhaps it’s a surprising combination of colours, a juxtaposition of flavours (sweet with salty, sour, or bitter), a crispy crunch paired with a smooth, creamy filling, or even the contrast of hot and cold foods together that seems to capture the smoke from a campfire.

With a little inspiration, the creative chef can transform a few, high-quality ingredients into an experience to remember.

Dessert portion

Did you know?

Miniature desserts have been making a big impression since the 18th century, when the French introduced petits fours. If you don’t already offer a dessert tasting menu, now is a good time to consider it. 

 

 [1] NPD Group Report 2013