Flavor Trends, Strategies and Solutions for Menu Development
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The perilla leaf adds a signature flavor touch to desserts, in much the same way we see mint, shiso and basil showing up on that side of the menu. The Perilla Lime Tart at Modu Café, a Korean-style bakery in Los Angeles, shows off perilla in two ways. The tart shell, made with misugaru (a Korean grain powder), features a layer of sesame-brown butter crumble and is filled with a delicate perilla-lime cream. The dessert showcases the elegant leaf in all its glory with a crown of a candied perilla.

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Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.

About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]