- Outrageous ice cream desserts: big ice cream deserts decorated with candy, chocolate, biscuits etc. ”Clearly, anything goes with ice cream here, including donuts, cocktails and layer cakes.” – said Michael Whiteman, Renowned food consultant and President of Baum + Whiteman.
- Healthier sweets: ”I believe we are starting to see the trend in desserts to be less artificial and more nutritious. Think along the lines of the roasted sweet potato with just some condensed milk and salt at Atla in New York City or the Pink grapefruit gelée and granite at abcV. Given how the hot, summer weather can make us want to tone up, this will be a delicious way to eat better!” – said Elizabeth Falkner, Chef, Artist and Author of Demolition Desserts and Cooking Off The Clock.
- More savory elements: ”A great example is this Apple crème caramel with burnt apple wood semi freddo at Ink in Los Angeles. Using apple cider as the base for the crème caramel, Chef Michael Voltaggio infuses the cream for the semi freddo with burning wood before freezing it in nitro within a dome. The unique addition of savory flavors and modern techniques make this a perfect summer dessert – Light, flavorful and balanced with contrasting textures and temperatures without being cloyingly sweet.” – said Johnny Iuzzini, James Beard Foundation Award-Winning Pastry Chef.
- Citrus and tropical flavors: different types of deserts with coconut, kumquat, tropical fruit salads, coconut meringue, passion fruit and mango sorbets etc.
- Rosé-infused treats: “Rose wine incorporated in desserts is a big summer trend. Dry, crisp and sometimes with subtle notes of fruit, rosé pairs up perfectly with any savory or sweet treats. Wonderful as it is, bear in mind that rose wine doesn’t have a strong piercing flavor, so it needs to be incorporated into recipes without other competing flavors. White chocolate ganache, pate de fruit, sorbet, ice cream and gummy candies are all items that Rosé wine can infuse well.” – said Jacques Torres, Master pastry chef and chocolatier.
- Use of “artisan grains”: expect more ‘interesting grains’ such as strains of wheat, rye, red wheat, buckwheat or even sorghum this summer.
- Mirror glaze: “Like it or not, catching the customer’s attention is still the top priority for many chefs in the Instagram age. Which is why, the trend today is back to colorful, shiny glazes as the final finish for cakes, eclairs and individual petits gateaux.” – said Sylvain Bortolini, Executive Pastry Chef at MGM National Harbor near Washington D.C.
- Mini desserts: ” Going mini is very popular nowadays—Not just for saving calories, but also for incorporating greater variety of flavors and textures to a dish. Since people are looking for more styles and diversity to the menu, a trend like this provides more room for creativity and more unique pairing of components.” – said Jean-Luc Daul, Executive Pastry Chef at Four Seasons Hotel Las Vegas.
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