- World Franchise Expo
- Natural Week
- Special Pavilion
- World Food Expo
- Korea Premium Goods Expo
- World Expo Co., Ltd.
:Information:News
News
Dessert trends ? Healthy indulgences (3) | |
---|---|
Writer : 관리자(@) Date : 18.02.07 Hit : 2645 | |
Dessert trends ? Healthy indulgences (3)
Due to their sweetness, beets may be incorporated into desserts.
Students take the initiative Park, N.Y., campus, took the Three Pleasures Initiative to class, he found it provided him with the opportunity to think of the natural sweetness of product. “I’ve always used sugar to amplify flavor. For me, it was a reminder that things can be beautiful on their own,” Mr. Miller said. of the sweetest nuts and allows him to use less sugar. “Playing around with texture in order to surprise and delight the guest, I made a pecan puree, using its creaminess on the plate.” sweet corn, tomatoes, etc. When I was working in a restaurant, I once prepared a dessert of roasted chanterelles pureed with maple syrup, blackberries and sweet corn. I dehydrated a bit of the puree and spread it thin to make a tuile, or mushroom wafer, to garnish the dessert.” sorbet with beet jam plus beet chips. to under-promise and over-deliver in writing menu descriptions ? a lot of perception is in the wording.”
By Karen Weisberg |
|
Prev | Dessert trends ? Healthy indulgences (4) |
Next | Dessert trends ? Healthy indulgences (2) |
|