SOME PEOPLE CAN’T GET TO THE DESSERT SECTION OF THE MENU FAST ENOUGH; OTHERS SOMETIMES NEED A LITTLE PERSUASION TO ORDER THAT EXTRA SWEET COURSE. AND THERE’S NO BETTER WAY OF MAKING YOUR DESSERT OPTIONS IRRESISTIBLE THAN BY GIVING THEM ELEGANCE AND WOW FACTOR. Transforming a fairly simple sweet course into an impressive and divine dish is a simple matter of incorporating a few tips and tricks. First, start with a good quality plain cake, slice, tart, cheesecake, pie or similar. Having a base that’s pre-portioned is often a good idea as it negates any potential sizing issues, and cuts down on wastage. From here, imagination is your only limitation – time to bring out your inner pâtissière! HERE ARE SOME SIMPLE WAYS TO GET YOU STARTED: • Sauces can transform a pretty basic dish into something amazing. Play with flavour blends: chocolate and cherry, caramel and coffee, vanilla and berry all pair up nicely; get your spoon handy and try mixing flavours that will add both visual and taste appeal. Experiment with quirky partnerships like chocolate & chilli, charcoal or smoked infused additions, and herbs and extracts. Basil is delicious with strawberries and cherries, while rosemary pairs well with shortbreads and scones, and bay leaves add fantastic flavour in creams. • For an R18 date night dessert, add a dash of fragrant alcohol; a drizzle of Baileys over a mud cake, a spot of nutty Frangelico over a baked cheesecake, Amaretto over a chocolate tart all add a touch of indulgence to your sweet treat. PAGE 20 | BIDFOOD – ON THE MENU
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