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Trends in Plated Desserts
Appears in
By Culinary Institute of America
Published 2015
When Designing a Dessert menu, it is essential to consider current trends to keep your menu fresh and interesting. Current trends range from the use of “architectural style” in assembling plated desserts to the deconstructed style where each component is presented separately on the plate. Sophisticated customers will likely expect to see such cutting-edge desserts on the menu.
Current trends also include a return to more rustic-style desserts such as galettes and “comfort food” like pies and cobblers. The appeal of these desserts lies in their simplicity of flavor, style, and presentation. Plated desserts are also featuring components that are created using techniques such as spherification, foams, and gels. These items can be the main component on a plate or used as an accent. The key is to remember to focus on flavor on the plate and to ensure that all of the components come together in a cohesive way.