The sweet trends shaping the world of desserts

1 A spoonful of sugar

What better culmination to a meal than a dessert bursting with saccharine goodness? But that just might be a better way than indulging in a single hefty slice of cake.

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Six Senses Zighy Bay, Oman, chef de cuisine James Knight-Pacheco believes that dessert is the last part of the meal and so should be kept small, fresh and memorable. Smaller bites are more manageable and leave lasting memories.

And guests too seem to prefer variety without fear of overindulging. “Our guests prefer small bites to large heavy cakes, which is perfect to satisfy their sweet tooth without overindulging. With a selection of smaller desserts, guests get to taste a little bit of everything on offer,” says Martua Sakti, pastry chef at Kempinski Hotel, Mall of the Emirates.

It’s not just guests that prefer spoonable bites. “A selection of smaller desserts gives the pastry team the opportunity to showcase their incredible creativity and talent. Every buffet should have a good selection of mini-desserts on display because it creates colour and a discussion point,” says Waldorf Astoria cluster executive pastry chef Christiane Trilck.

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