Desserts trends are constantly changing and evolving – more so than most other dishes – and, for caterers, it can be hard to keep up.
Diners expect your pudding menu to be on trend, whilst still retaining the traditional favourites, and it’s useful to see what our friends in the US are up to as many food trends tend to be generated over the pond.
Trend watchers predict that vegetable-based puddings, such as Bruno Loubet has created a stunning parsnip and white chocolate cream dessert, are set to be big news. Salted caramel will continue to be popular and the use of different teas and delicate waters, such as rosewater and orange flower water, in desserts will grow, as will the inclusion of edible flowers.
Bakewell Tart
A baked pastry case filled with a layer of raspberry jam covered with almond frangipane filling. Decorated with white fondant icing and chocolate sauce, in a crisscross pattern.
Pre-cut into 12 slices.
Chocolate Peanut Butter Pie
A chocolate biscuit base with a chocolate ganache base, topped with a peanut butter mousse. Finished with drizzles of caramel and chocolate ganache and toasted flaked peanuts.
Pre-cut into 12 slices.
Dark Chocolate and Cherry Cheesecake
A chocolate digestive base topped with a dark chocolate cheesecake injected with cherry sauce and finished with swirls of white chocolate cheesecake. Top decorated with sprinkle of sweet dusting.
Pre-cut into 12 slices.
Fig and Pistachio Cheesecake
Digestive biscuit base covered with fig compote, topped with a pistachio cheesecake batter and baked. Glazed and decorated with dried flowers and pistachio nuts.
Pre-cut into 12 slices.