Wednesday, June 15, 2011

The New Era of Desserts -By Chef Sanjay Kumar Faculty@CAI

The New Era of Desserts

A hot trend right now is drinkable desserts. In addition to serving milkshakes, pastry chefs are now experimenting with flavors and ingredients to create innovative liquid desserts. This is an ideal concept especially since it is the perfect cooler for the summer time. It’s not your regular desserts churned into the liquid form but the ingredients specially created into the liquid form and liquors like cinnamon or mint are added to improve the taste and baileys are added to give it a smoother texture. These items are listed as dessert cocktails and include such items as Peach Melba and banana split.

They incorporate a different flavor and textural experience from the beverage point of view. Like a carrot cake martini which is sweet and spicy. All the cocktails need not be inspired by an existing dessert, but can be a tantalizing one, like a milky combination of vanilla vodka and creamy banana liquor. Some dessert beverages have tit bits in them like tapioca pearls, which are served with a wide enough straw so the pearls can fit through. All the desserts are served in fancy glasses and most have a cream cheese frosting rim. It’s like a slice, I mean glass of heaven. Another way to make your dessert stand out is by pairing sweet and savory on the same plate. Savory ingredients can make interesting toppings for frozen desserts or can be chopped up and mixed into a dessert. Like an orange and bell pepper dessert. In case the flavor of the savory item is too dominant, it should be steeped in a cream mixture and then cooked.
Another way to test your limits is to create sweet versions and familiar savory items like, a“Caprese salad” with alternating slices of macerated strawberries, pannacotta and basil, drizzled with balsamic syrup. Not everyone is up to this challenge of experimenting with these flavors and textures, but the ones who dare to try will not be disappointed. As this era progresses the popularity will increase and wow at the end of your dining experience will be a bigger one!

10 comments:

  1. This comment has been removed by the author.

    ReplyDelete
  2. yes i am proud to have a college like this & professors in our college ........

    THAN Q

    ReplyDelete
  3. i wish i could have this dessert on my birthday

    ReplyDelete
  4. i like this article about the new era of the desert i am inrested to know the ingredents which gives us taste flavour . some desert are so difficut for us but you make so nice dessert we get inspired of you chef sanjay .

    ReplyDelete
  5. 'awesome pillow cake'! 'CHEF SANJAY' is one of the ULTIMATE UNIQUES in the world.............

    AK.NAIDU

    ReplyDelete
  6. ilike your article the desseret which you made i lern somthing about thes

    ReplyDelete
  7. the dessert is awesome.i would like to make these sort of desserts.
    KRANTI

    ReplyDelete
  8. the pastry made by the chefs is very colourfull and beautyful i would like to have one in my account.
    ANJI

    ReplyDelete
  9. the pastry made by the chefs is good.
    kranti

    ReplyDelete
  10. I ate the best desserts in CAI which are made by the prof chefs, they taste really good.

    ReplyDelete