12 ‘totally sweet’ dessert trends

One of my all-time favourite sites, Grub Street, recently ran a slideshow titled “Totally Sweet: 101 of America’s Most Crazy-Awesome New Desserts”. If you missed it, shame on you! But never mind, here are my top 12:

1. Beer, It’s here to stay. Whether it’s the artisinal brew mixed into a new-fangled cocktail or this, the latest Beer-and-Bread porridge by Nordic chef Mads Refslund of Noma fame.

2.Flicking through all 101 of these ‘crazy awesome’ desserts, you’ll notice very quickly that citrus (and grapefruit in particular) is a big deal. This is a frozen, hollowed grapefruit filled with grapefruit sorbet and jam, then topped with a toasted tuille and sesame-studded halva strands.

3.The quenelle. It appears on almost every second image of the slideshow. Here it’s served as a blackcurrant sorbet to accompany three discs of creamy milk-chocolate ganache, garnished with a peanut cream sauce and crunchy peanut topping.

4. It seems vegetables are also making a star appearance when it comes to puds. This one is a grilled pumpkin chocolate tart…

5. Here’s a very modern take on the fondue:Butterscotch Pot de Crème with fluffy “maltmallows” — homemade marshmallows shot through with a measure of Glenlivet twelve-year single-malt Scotch.For all you retro fans.

6. Ice cream is bigger than ever, as proved by this insanely beautiful ‘Housemade Ice Cream Cake’.

7. Childhood favorites such as candy floss, doughnuts and sundaes are seeing a revival in all shapes and forms. LOVE this Pink Cotton Candy Cake!

8. Duck eggs are being used in everything these days. You can have them for breakfast, lunch, dinner – and now dessert – at just about any top-end establishment. This one’s a duck-egg flan with almond crunch, braised grapes and buttermilk-thyme sorbet. And did I mention the duck eggs?

9. Contrast. Whether it be in color or texture, contrast is a GOOD thing. When you look at this plate of black sesame, jasmine and lemon, says the chef, ‘what you think would be creamy is crunchy, and crunchy is creamy’.

10. You may have thought that sous vide was so last season … but now it’s rearing its head around the third course. Sous vide foie gras for dessert, anyone? This cheesecake has a core of sous-vide foie gras emulsified with cream cheese, baked, then paired with hibiscus gelée and vanilla crumble.

11. Drinkable desserts. Here’s a Japanese custard called Chawan Mushi.

12.And last, but not least, you thought you’d seen the back of deconstruction? Nah-ah! This one’s a deconstructed ‘Black Forest’ of cherries, boozy sponge, raspberries and chocolate ganache. Heaven!