Flavor Trends, Strategies and Solutions for Menu Development

Mixed Berry Mousse Cake Watch how to build this dessert in this quick video from Haliburton


Robert LeSage, Corporate Chef, and the team at Haliburton specialize in developing customized high-impact flavors and ingredients—both savory and sweet—enabling operators to easily offer signature flavor features for memorable menu items.

“Every dessert needs to have a balance of sweetness, acidity, richness, and texture,” he says, describing the flavor play in this White Chocolate Mousse Cake:

  • White chocolate mousse: sweet, rich flavor and creaminess
  • Mixed berry compote: acidity, brightness and varying texture
  • Chocolate pearls and candied pistachios: visual contrast and crunchiness
  • Vanilla crème anglaise: neutral sweetness
  • Chocolate hazelnut sauce: rich, slightly bitter and nutty element

For more information on Haliburton’s dessert sauces capabilities, go to https://haliburton.net/products/dessert-sauces/

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