Everyone working in the catering industry agrees that putting effort into offering delicious desserts always makes a good impression and is something that many clients remember when making a return visit to a restaurant. Desserts are, without doubt, the most satisfying dish for diners to consume, as they anticipate colourful presentations and sweet flavours.
Therefore, master pastry chefs work hard at creating innovative desserts or try their hand at reinventing popular traditional ones, so that diners sample a modern version of well-known desserts as well as trying new dishes which will undoubtedly mark the difference between one restaurant and another. Here are some glorious desserts that you can offer your clientele.
Innovative desserts to delight your clientele
The creator of this dessert is said to have fallen in love with the Russian ballerina Anna Pavlova, giving the dessert its name. This delicious dessert is made with oven-baked meringue, whipped cream, fruit and chocolate. Candied fruit is often used alongside fruits of the forest such as blackberries, blueberries and raspberries, etc. The mixture of tastes and flavours is truly remarkable, especially because it is crunchy on the outside and moist on the inside.
These circular sandwich cookies are a favourite with children because of their fun colours and variety of flavours. They are made with ground almond, egg white, icing sugar and cream custard or chocolate filling. The sky is the limit when it comes to creating alternatives, the only limitation is the chef’s imagination. Furthermore, macarons can be enjoyed at any time of the day and not solely as a dessert.
3. Chocolate truffles with chopped fruit
This dessert is aimed at chocoholics the world over! Chocolate truffles can be made in different sizes, although they are usually the same size as sweets. What makes truffles such a special dessert is the fact that they can be combined with many different ingredients and all sorts of fruits – including candied fruit – mixed with cocoa, oats, honey, dried apricots, orange peel, sesame seeds, etc.
Chocolate brownies lend themselves to many creative and innovative spin-offs, with surprising combinations that delight even the most demanding palate. The key to success is achieving the perfect blend of textures. The outside should be crusty and the inside moist and tasty. When served with ice cream, candied fruit and dried fruit, the result is delicious. Examples include vanilla and walnut, or chocolate with fruits of the forest, whipped cream, dulce de leche and many other ingredients. It is even possible to create a line of vegan brownies.
5. Panna Cotta
Panna Cotta is one of the most famous Italian desserts in the world, with a gelatin texture similar to cream caramel. The core ingredients are jelly, sugar and cream but it can then be mixed with a wide variety of ingredients. Fruits of the forest are a popular choice (redcurrant, strawberry, blackberry or blueberry), as is yoghurt or ice cream or dried fruits. Panna Cotta is often served in a flute or on a plate. It is one of the most popular desserts of all restaurants that serve it.
This is the most famous Russian dessert in the world due to its flavour and texture. It is made from layers of wafer-thin biscuits with layers of ingredients which depend entirely upon the master baker’s tastes and wishes. Some use custard, some use chocolate filling, others opt for jam, fruit, cream, vanilla, or other fillings. The end result is an exquisite dish which is enjoyed by adults and children alike.
This dessert hails from Japan where it is traditionally eaten after large meals because it is light and healthy. It is made from agar-agar extracted from seaweed and used to encase chopped fruit such as kiwi, grapes or strawberries. Kanten is tasty, colourful and fresh. The combination of textures is enjoyed across the globe.
Inventing new desserts
Pastry chefs are always trying to improve their craft and create new inventions that impress one and all. Their dessert menus will usually offer a combination of innovative desserts with more traditional ones which will have inevitably been given a unique and exclusive touch.
For example, traditional desserts such as alfajores (Argentine pastries), or strudel, crêpes, crumbles, tiramisu or cheesecake are often reinvented. When it comes to cakes, some incredible recipes can be found for apple or carrot cake, sachertorte, chocolate cake, strawberry or blueberry cake. Subtle changes are added to these desserts that make them individual and unique.
It is clear to see from the list of desserts above, fruit plays a key role on most menus, be it fresh or preserved fruit, and it goes without saying that the fruit that professionals use is always the best quality raw material available.
At Lazaya we deeply appreciate the hard work that professionals put into making desserts, which is why we offer a wide range of candied fruit in different sizes and packaging formats in our catalogue with the aim of allowing chefs to choose what best suits their needs on a daily basis. Contact us today to find out more.