Vegetable Desserts Should (Supposedly) Be 2014's Big Hit
Photo credit: Getty/Rachel Tepper
Put carrot cake on a dessert menu and no one bats an eye. But try a celery root panna cotta or an eggplant tiramisu, and most diners will think you’ve been brainwashed by a vegan cult.
That may change soon, if we’re to believe pastry chef Dominique Ansel. “I think vegetables will make a big play in the dessert world” in 2014, he told Today.com. “There’s always been a fascination mixing sweet and savory, but I think this time around, it’ll be done to harness the sweetness of vegetables rather than slabbing bacon on some chocolate.” The inventor of the “cronut” surely knows his dessert trends, yes?
Yes. Plenty of restaurants are already doing veggie desserts right, actually. Here are six brilliant examples.
1. Satsuma “Creamsicle” at August in New Orleans
Photo credit: August
Carrot cake doesn’t have to be slathered in dense cream cheese frosting. At John Besh’s New Orleans eatery, pastry chef Kelly Fields pairs a delicate satsuma custard with sprinklings of carrot cake and a neon-orange carrot sorbet.
2. Avocado Sundae at Coppelia in New York City
Photo credit: Coppelia
Chef Pichet Ong makes more vegetable-based desserts than he can recall, he told us. Among them, a coconut and shallot cake, a zucchini breakfast cake, and corn ice cream. But we were most struck by the avocado sundae he dreamed up for Coppelia, a modern Latin diner in Manhattan: a few scoops of avocado ice cream, avocado slices, olive oil, lime zest, whipped cream, sea salt, and, for good measure, caramelized white chocolate.