Flavor Trends, Strategies and Solutions for Menu Development

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

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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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