How to make the perfect dessert
Few of us can resist the sweet temptation of a dessert, especially when we eat out and do not have to make it ourselves, which is why desserts are such a popular dish in any restaurant. In addition, desserts can be a very profitable part of the menu, since – on average – they represent only 10% of the total costs of the menu.
As it is the last dish clients enjoy, the impression it makes and the feeling it leaves is key to establishing their overall satisfaction. Everything adds up when it comes to creating a good impression and, hopefully, gaining repeat customers. A good dessert by itself cannot guarantee it, but it certainly helps build customer loyalty. The following tips with help you create good desserts your clients won’t forget.
The conceptualisation of dessert
To make a good dessert it is essential to have a concept behind that helps to differentiate it from others. We need to add flavours that take the diner to a universe of different flavour, that surprise them and make them want to repeat.
Innovation is not at odds with tradition and old-fashioned flavours can be rescued with an updated concept. Often, all you need is to adapt an old recipe to current trends. Healthy desserts are a current favourite. The idea is to, among other things, offer dishes with a lower sugar content that can be replaced with spices. We also cannot forget the fusion of sweet and savoury, which can help us create original and rich flavours.
Ingredients of the highest quality
Although we can choose from an almost infinite number of ingredients, we don’t necessarily need to use very elaborate products to achieve extraordinary results. Starting with simple ingredients we can get surprising results if we combine them correctly and work them properly. We only need to find the balance between aromas, textures, flavours and colours to be able to surprise and seduce.
Desserts are a careful selection of ingredients that complement each other so having ingredients of the highest quality will be essential for obtaining delicious results. It is important to work with products that have organoleptic and functional characteristics that help us achieve professional results. Cream cheese is a very common ingredient in many sweet recipes, which is why at Quescrem we offer a wide range of products specially designed for the independent hotel industry and organized catering.
Seasonal ingredients can also play an important role when making desserts. The same recipe can vary considerably if we prepare it with different seasonal products (chestnut, raspberry, blackberry cheesecake…). By doing this we can offer limited editions that are fresher and offer an added value to your clients.
Different dimensions and textures
In addition to the flavour, textures play an important role on how a dessert is perceived. You can use different techniques to achieve different textures that offer an exquisite experience with each bite. Some of the most common in desserts are:
- Creams. Creations made with cream, milk or cream cheese can be a dessert in themselves or be the basis for other preparations, either as a curd or a liquid cream.
- Crunch. These ingredients break in your mouth with little effort and work very well because they are often associated with fresh flavours. It is proven that both the texture and the sound they produce cause a sensation of pleasure. Any dessert must contain just the right amount of crunchiness.
- Foam. The air in the bubbles enhances the appreciation of the aromas in your creation. Depending on the emulsifying ingredient used, they can provide greater or lesser consistency both hot and cold.
- Jelly. It is a healthy and natural option, a source of protein and fat-free when made from juices or fruit purees or liquor. It adds consistency and stability to the preparations. There are countless ingredients to gel liquids both hot and cold.
- Ice cream. Ice creams and sorbets are often the stars of the dish and allow you to play with temperatures and textures.
- Sauces. They enhance the flavour of the main ingredient of the dessert and make it moist.
The combination of different textures will give each dessert different dimensions that will delight diners. Play with them until you achieve the balance you need.
The current trend is to keep presentation simple and elegant, avoiding overly ornate presentations. Plating is essential to bring together all the colours, flavours and textures in harmony and to present a balanced result. Chefs play with different plating techniques to create surprising presentations, always keeping in mind:
- Balance. The characteristics of each ingredient, the shapes, colours, textures and flavours must be taken into account to achieve harmony. The different elements that make up the dessert can be structured in a linear order or, instead, opt for the vertical order, mounting one on top of the other to create different levels.
- Unit. It is important to focus the attention on whatever it is we want to highlight and integrate the other elements around it in a cohesive way.
- Height. We can play with the height of the composition and give prominence to reliefs and shapes that make the dessert more attractive.
- Focal point. This draws attention and serves as a guide when assembling the plate, arranging other ingredients around it.
- Flow. A movement that guides the diner through the entire structure. If we choose a symmetrical presentation we will give a sensation of balance with the same weight on both sides. On the other hand, if we opt for an asymmetrical presentation, we can take advantage of the differences of the different elements.
Creativity and skill is the only thing you need to make the most of these ideas when creating your desserts. You can innovate as much as you want (design, ingredients, plating…), but never forget that the flavour of your dessert is the most important. If you are looking for different ideas, you can find recipes for dessets on our website. Have a go and be creative!