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.
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.
 NPD Group Report 2013