Chefs are increasingly experimenting with savory elements in desserts, using herbs and vegetables to create unexpected flavors. Pastry chef Susan Bae has reimagined the traditional Korean stew doenjang jjigae as a tofu cheesecake dessert at Moon Rabbit. The dessert combines sweet and savory elements with a zucchini cake base and additions like charred-miso creme anglaise. Other restaurants are exploring this trend, integrating ingredients like parsnips in baked Alaska and cucumber in sorbet, offering a novel twist to dessert.
Pastry chef Susan Bae at Moon Rabbit has transformed the disliked Korean stew doenjang jjigae into a dessert with a tofu cheesecake base and savory elements.
Her desserts incorporate a balance of sweet, salty, and unexpected flavors, including vegetables like charred-miso and various herbs found in Southeast Asian cuisine.
Restaurants are increasingly using vegetables in desserts, with examples including parsnips in baked Alaska and cucumber granita paired with chamomile custard.
Salt & Straw's tomato-Gruyere ice cream exemplifies the trend of chefs exploring unconventional savory flavors in dessert courses.
#savory-desserts #culinary-trends #vegetables-in-dessert #pastry-chef-innovations #southeast-asian-flavors
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