8 Fruits of the loom
Fruits, though seasonal, are a perennial dessert favourite. For one, they offer delightful diversity. “Having fruits in desserts always works and can add a light touch to any dish,” says Sakti.
Knight-Pacheco concurs with this. “Watermelon cake, berry compote, and so on — fruit as dessert is versatile and never gets old. I try to incorporate fruits into a lot of my desserts,” he says.
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For Galea, fruits aren’t just good but also an essential part of differentiation. Pastry kitchens tend to converge in their offerings — save the fruit.
“When you look at the pastry kitchen, fruits are the only thing that can distinguish what season we are in and the style of dessert we are going to produce. The most important thing is knowing what to buy when and from where,” he says.
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