Dessert innovations leveraging the flavors and formats consumers yearn for today
The Eastern Med ingredient with a long reach
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
Ube Milk Toast: ube and housemade ube ice cream with “crunchy milk” on baked brioche.
Cast Iron Cornbread with honey butter.
Chocolate-Coffee Cannoli with white chocolate ganache, coconut crunch, yuzu curd and chocolate ice cream.
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.
Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery
When it comes to sundaes, chefs are upping the flavor and textural ante, choosing intriguing combinations and pulling in on-trend ingredients.
CarneVino Italian Steakhouse offers a Chocolate & Peanut Butter Torte with peanut brittle and salted peanut butter caramel
Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce