While the whole world seems to be on a bitter note, I would like to introduce you to the sweeter side of life. Well, this year, as crazy as it seems, is just about to get crazier in the dessert arena.
This year, we all have been subject some form of lock down ranging from absolute to partial but nonetheless not without the presence of precautionary measures. All of our favorite places seem to be closed but the need for sweets have not.
Continuing with the verve from last year, the dessert landscape seems pretty solid and very hard to not be relevant especially with people getting into cooking left, right and center.
Presenting some of the most iconic dessert trends across the internet be it glazed cakes, alcohol desserts or extremely healthy versions of popular desserts, keep up below without dropping your jaw or drooling to get knowing about what hits the palate these days....
Alcohol based desserts
Fusion foods
Upgrade classic please
Say bye sugar instead of buy sugar
Savory masquerades as sweet
ALCOHOL BASED DESSERTS
A very up and thriving strata of dessert making: alcohol infusion. This trend really picked up in late 2019's and still continues to have a very strong grip on the foodscape.
(Mojito inspired cupcakes)
Exotic dishes range from whiskey infused tiramisu to bailey based cheesecakes and Vodka key lime pie. While adding alcohol to desserts may not seem new considering rum and raisin cakes and beer sweet brioches; adding alcohol is formatted completely differently to fit a modern customer's palate.
(Rum and coke cake concoctions)
What works is the fact that you can taste the almost cloying flavor of alcohol but its supported by the dessert's sweetness. Its complimentary functions seamlessly add to its appeal and the variety of alcohol seems to increase its chances of being subtle and not overpowering the dessert in itself. This is an entire sub category on its own.
Indian contemporaries add their own spin to the traditional dishes like sweet vodka Panipuri, bailey's Jalebi and Old monk Rasgullas. Does it sound scandalous? Yes. Does it taste as controversial as it seems? Only one way to know. Go try it out.
FUSION FOODS
As far as fusion goes, Don't think pineapple on pizza. Literally so yesterday. To quote Edna Mode from Incredibles:
I never look back darling, it distracts from the now.
I guess going past that, the dessert world is taking the East meets West on a whole new level.
We're talking about Matcha ice creams, Mochi parfaits, Ube based desserts because its Instagrammable and absolutely different from the traditional sweet flavours that we are used to. Have you heard about Rasmalai on the treacle pudding or say the humble Chakarapongal with a side of honey ice cream? Well, you're about to.
(Matcha Ice cream serve)
While some call this as cultural appropriation and borderline madness of flavors, the world is in constant search for something new. A potential ticking flavor bomb in the east meets potential easy in the eyes west makes one helluva viral food trend.
(Mochi flavored donuts)
One of the best features of fusion desserts is that it introduces other cuisines in a customer friendly way. While many are wary of trying eastern flavors out, fusioning it with western food reduces its unpopularity and creates an avenue to marry different food cultures in the world.
UPGRADE CLASSICS PLEASE
Its that time of the year where desserts get plagiarized and re imagined yet here's the thing. You can't go too wrong with classics but you can elevate the standard or the flavor profile it presents to you. You've heard of lattes and brownies and cookies. What if you add a twist?
(Strawberry cheesecake revamped to an ice cream version)
Brownies get revamped with a serve of cheese on it. Ever heard of cream cheese brownies topped with toasted nuts? What about Strawberry parfaits filled with an almond praline?
(Chai flavored cream donuts iced with cinnamon and sugar)
We can't help but go back to what works because we derive a sense of comfort from what gives us joy. Its that simple really. It could be vanilla ice cream elevated with edible flowers or a Nutella filled Donuts and caramel drizzled buttercream cakes. This one paragraph alone has about 4560 calories. If you feel bloated reading this, imagine eating it. Sin but its irresistible.
(Nutella crepes served with macadamia nuts on top)
SAY BYE SUGAR INSTEAD OF BUY SUGAR
Too much sugar is an overkill but what if we adapt its sweetness to a more neutral taste palate? With the rise of Ketogenic diets, veganism and low sugar substitutes, the rise of bye sugars is on the rise.
(Chocolate chia vegan pudding)
The new age dessert companies and confectioneries are accelerating the cult of vegan low sugar desserts which appeal to a variety of audience be it people with health complications that prevent them from having excessively sweet desserts or be it super fit youth who make lifestyle changes for the fitness they pursue, its a wide spectrum that just keeps getting bigger.
(Low sugar carrot cake)
The primary use of dark chocolates, natural ingredients and fresh fruits give traditionally sweet foods, a spike of acidity which add lower sugar and allows one to safely enjoy desserts without the stab on your conscience by guilt.
(Diet truffles for Ketogenic and low sugar food plans)
SAVORY MASQUERADES AS SWEET
Last but not the least, the west finally got the funda behind our gajar ka halwa. The concept of using vegetable or conventionally savory ingredients is not new in india with newer additions including adding beetroot halwa and lauki peda. The newer trends abroad in the united states and the UK include vegetable based popsickles.
(Beetroot cake coated with dried figs and walnuts)
Its heartwarming to see non traditional ingredients used as dessert options because it offers new kinds of flavor profiles to experiment with and incorporates new techniques in dessert making be it smoking vegetables as a garnish or baking them which adds fresher flavor to the dishes. Whatever it may be, this trend is up on the rise.
(A vanilla spinach cake with avocado bits)
Note: all photographs are not owned by the author of the article. They are all sourced from shutterstock, pinterest and google images respectively.