Hottest dessert trends
We speak to the leading culinary experts to bring out hottest dessert trends for our readers
India’s dessert scene is no longer just about the usual cakes and pastries – it’s getting healthier, more savoury and innovative, and totally “on the go”.
TOP TEN DESSERT TRENDS OF 2021
Today, innovation is a constant requirement in the food industry. Chef Nicholas Fernandes, executive pastry chef, e Ritz-Carlton, Pune points out that the biggest change seen in response to the pandemic is that consumers are seeking comfort in the food they eat - and of course wellness and specialised diets. is is resulting in the growth of free-from options, such as gluten-free and dairyfree, and plant-based options in dessert categories.
He says, “I’ve observed a distinctive need for a variety of new products to address speci c dietary needs. While classics have a well-deserved spot on any menu, emerging trends like hybrid desserts, globally-inspired avours, botanical elements and individual portions are also gaining traction, especially amongst the Gen Z and the millennials.”
Today, innovation is a constant requirement in the food industry
HEALTHIER DESSERTS
Although people still want to indulge in sugary treats, there is a lot of attention that is being given to overall health. Executive pastry chef Stephenson Simson of e Leela Ambience Gurugram has observed that customers are keen to know the ingredients used and the health
bene ts they carry. Alternate ingredients are being opted for. For example, re ned sugar has been replaced with jaggery or palm sugar. ere is more usage of axseed, pumpkin seeds, super seeds, oats and cereals.
LIVE AND GIMMICKY DESSERTS
Speaking of this trend, Chef Vikas Vibhuti, brand ambassador Callebaut India and cluster executive pastry chef, JW Marriott Pune says desserts are a real treat to the eyes, and when it’s given a touch of a gimmick and some live-action is included - it’s a stunning surprise. en be it a well-made pinata cake to crack or a melting chocolate sphere revealing the actual dessert a er melting — customers are bound to love it.
ON THE GO TREATS
Desserts “on the go” or “on the sticks” are trending; of course those with great packaging and those that are easy to eat. ese include popsicles in raw fruit
avours, chocolate drenched doughnuts and toasted marshmallows.
REVISITING THE CLASSICS
Come-back of classics is here to stay but with a twist. Chef Santosh Rawat, executive pastry chef at JW Marriott Mumbai Sahar says that they are presenting their classic desserts in a contemporary manner. “Chefs have been getting creative with desserts by adding spices, a nutritional value by incorporating nuts and seeds and even
using enhanced techniques to o er visually appealing desserts.”
SWEET INNOVATION
Local and seasonal ingredients rich in nutrients are now experimented with more says Chef Rishabh Anand – executive pastry chef, e Leela Palace New Delhi. For instance, jamun sorbet with black salt, litchi blended with lavender, yuzu with seasonal mango is some of the examples of innovative desserts which have been well received too. Using natural sweeteners without adding sugar is also a new trend.
MINIS FOR THE WIN
Culinary experts foresee the picking up momentum in the consumption of desserts in small or bite-sized options. Chef Anand explains, “is addresses various factors; it is the right size for people who like to try various avours and like experimenting as well as pleases the guests who are health conscious or on a low sugar diet - this acts as just the right portion to satiate cravings.”
Culinary experts foresee the picking up momentum in the consumption of desserts in small or bite-sized options
MORE SAVOURY ITEMS
Savoury ingredients are trending globally especially in the fine dining arena. Nelson Nair, head of operations, KA Hospitality for Yauatcha comments, “e key to using savoury ingredients in desserts while making them taste delightful has to be balanced well.” Agreeing to this Dhiraj Jankar, bakery chef at Bastian, Mumbai says, “ere is a growing acceptance of more savoury elements into desserts like using cheese, herbs, and others.”
PLANT BASED FOODS
Industry experts from leading brands like e Leela, Marriott International, Conrad and KA Hospitality have witnessed an increase in demand for vegan and plant-based foods. Chef Simson of e Leela Ambience Gurugram explains, “ere is a strong following for plant-based recipes since the avour is superior and you tend to simplify the recipe with no animal products.” Popular Conrad Bengaluru hotel has also witnessed this trend among its customers, they are opting for more vegan options or they look forward to having desserts with no gluten, no eggs or lactose - without diluting the taste and visionary appeal of it.
USE OF “CONTRASTING FLAVOURS”
Another very interesting trend Chef Vibhuti points out is the use of contrasting avours and some out of the ordinary combinations which are not everyone’s sweet morsel, however it’s an addiction for the ones who try it. Like pairing the bitter chocolate with gorgonzola to make a mousse or pave, adding crisp bacon to the lling of a praline paired with an aged Burgundy wine.
FRUIT FORWARD DESSERTS
KA Hospitality’s Nair has observed that fresh fruits based/infused desserts are a refreshing way to both indulge and enhance the dessert with avours and nutritional bene ts.
Industry experts have witnessed an increase in demand for vegan and plantbased foods