The word dessert originates from the French word desservir, meaning to clear the table, as it was usually served after the table was cleared. The history of desserts is long with ancient civilizations serving dried fruit and honey after meals.
Flash forward to today, and ending a meal with something sweet remains popular – it’s estimated nearly 50% diners order a dessert when eating out. From familiar favourites to modern innovative dishes, great desserts are a must for any menu.
Clever concept dishes
Traditional dishes with a twist are a popular trend for desserts. Classics you know and love are being reinvented with new flavour profiles or presentations to bring the wow factor. Our cream tea pie combines scone style pastry with clotted cream custard and sweet layer of strawberry compote for a unique, fun and tasty take on the classic cream tea.
Global flavours
Fusion flavours from around the world offer bold flavours and warming spices. Miso is proving to be a very popular and versatile ingredient. With a unique flavour profile, it works well in both sweet and savoury dishes, bringing depth and umami. Fancy a treat with a difference? Why not sink your teeth into a delicious vegan and gluten free miso caramel layer brownie? It combines a rich dark chocolate brownie with a salty and sweet layer of miso caramel and a satisfying crunchy top layer.
Fun finishers
Desserts are a great place to bring in quirky flavours, presentation and personality to your menu. Clever concepts can make diners smile and enjoy their dishes even more. Our honeycomb panna cotta bar has a unique honeycomb finish, created in house, which tastes as good as it looks.
Free-from favourites
While traditionally they may have included dairy, eggs and gluten, new ingredients, recipes and cooking methods mean free-from desserts can be just as fun and delicious. It’s now easier to create free-from desserts that do not sacrifice taste. Gluten free flour has changed free-from sponges and pastries, there has been huge progress with egg-free alternatives and the range of dairy free options continues to grow. Desserts like meringues, roulades and even eggnog can now be made to suit free-from requirements.
