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| Tuesday 21 July, 2015 |
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| SAVOURY TOOTH |
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Remember last year’s blue cheese and mini cheddar ice cream flavours at the Jacob’s #SnackHappy Ice Cream Parlour? Or the savoury pâtisserie at Harrods, which dished out smoked salmon millefeuilles and goat cheese eclairs? Well, we’re not done with the savoury dessert just yet. From vegetables to seafood – and katsu curry fillings – it seems desserts are no longer just about sugar and spice. |
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First up on the cake front, the baked goat's cheesecake at Morada Brindisa Asador is a best seller but we’re expecting the OTT recipes from America to hit soon – thanks to that cornbread cake frosted with mashed potatoes, drizzled in gravy and topped with crispy fried chicken (yes, really) by Bree’s Cakes, which hit the headlines earlier this year.
That said, we’re most excited for the healthier savoury yogurts trending in New York to make it to our side of the pond, specifically the veggie-based Blue Hill flavours (beetroot, butternut squash, tomato and carrot). Häagen-Dazs released their tomato-cherry and carrot-orange flavours in Japan last year, and we're still hoping for UK expansion. However, until then, we’re sucking on Gelupo’s new range of fruit and vegetable ice-lollies for our five a day: carrot and beetroot, grape and pineapple and avocado and cucumber.
And lastly, we come to doughnuts, which have, for a while now, been experimenting with their savoury side. Over at Bird in Shoreditch, their menu includes a doughnut buttie filled with thick cut bacon. But it's seafood fillings that seem to be du jour, such as the crab doughnuts at Chiltern Firehouse, which are as famous as its diners.
But if you want to get serious about it, book in for the beer and doughnut tasting at The Hole’s X The Grub Club in August: five courses that will pair different ales with doughnuts: from salt and vinegar to lychee and grapefruit – fingers crossed their katsu curried doughnut makes an appearance between courses.
Sweet vs. savoury: game on!
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| by CS |
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