More chefs are pairing savoury and sweet flavours for unusual desserts that surprise diners and ‘make them think’
Ice-cream toppings used to offer a simple choice between strawberry or chocolate sauce, rainbow sprinkles or maybe a maraschino cherry. Not any more. Waitrose’s senior innovation chef, Will Torrent, said recently that he likes his scoop of sea salt and caramel ice-cream with an added topping of stilton.
The chef said the sweet, creaminess of the dessert was “elevated” by the “rich and sharp” blue cheese. A white chocolate ice-cream, he added, could pair well with a Brie de Meaux.
Continue reading… More chefs are pairing savoury and sweet flavours for unusual desserts that surprise diners and ‘make them think’Ice-cream toppings used to offer a simple choice between strawberry or chocolate sauce, rainbow sprinkles or maybe a maraschino cherry. Not any more. Waitrose’s senior innovation chef, Will Torrent, said recently that he likes his scoop of sea salt and caramel ice-cream with an added topping of stilton.The chef said the sweet, creaminess of the dessert was “elevated” by the “rich and sharp” blue cheese. A white chocolate ice-cream, he added, could pair well with a Brie de Meaux. Continue reading… Ice-cream and sorbet, Food, Society, Life and style
