Summer calls for lighter, cooler desserts that satisfy the sweet tooth without heating up the kitchen. To lighten up your dessert lineup, start with these five sweet endings.
Photo courtesy of National Watermelon Promotion Board
Rosewater Pavlova with Watermelon Rose Sorbet
When a watermelon salad left the kitchen with chunks of melon left over, Chef Rochelle Cooper pureed them and strained the mixture to create watermelon juice, then transformed the juice into a zero-waste sorbet. The sorbet is flavored with rose wine and rosewater, and complements the pillowy pavlova with its meringue base.
This dairy-free panna cotta is made with silken tofu and soy milk. The dark chocolate ganache does contain cream, but a plant-based chocolate sauce can be substituted. This version is garnished with orange sections, but sliced summer fruits or berries work just as well.
This five-ingredient dessert is quick to whip up and makes a refreshing sweet treat, snack or addition to a plated dessert. Christina Horn created it for school foodservice, but it is sophisticated enough to serve in a chef-driven restaurant.
Photo courtesy of Washington Red Raspberry Commission
Raspberry ‘Really’ Bars
Bright red raspberries are a sure sign of summer, but these bar cookies can be made year-round using the frozen berries. Baker Soveig Tofte combines the raspberries with chocolate for a craveable sweet to grab-and-go or enjoy with a cup of coffee or tea.
These mini ice cream sandwiches are simple to create and make an impressive presentation. The applications are many, including kids menus, bakeries and cafes, college dining and shareable dessert platters at casual-dining restaurants.
Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.
Summer is right around the corner, and so are several food-centric holidays. From National Donut Day to International Sushi Day, here’s a look at several marketing opportunities in the coming weeks.
