Hot and cold desserts

The London School of Hospitality & TourismField of Culinary Arts |

Module Title: | Hot and Cold Desserts | Module Leader | Steven James | Module Code: | CA5FD11E | Level: | 5 | Credits: | 20 | Academic Year: | 2012/ 2013 | |

Assessment | Report: Hot and Cold Desserts | Student number | 21164303 | Hand-in date | 21/11/12 |

© UWL [2012]

Report

Current trends of plated desserts

Plated desserts typically served in restaurants and hotels contain several elements that contribute to the flavour and presentation of the dessert. The level of skills involved with plated desserts has risen substantially in the past (Suas 2009).
In recent years, from fine dining establishments to gastro pubs, there has been an resurgence in putting traditional British puds back on menu.
Desserts like Bread and butter pudding, stick toffee pudding, Lemon Meringue pie, mousses, Treacle tart, Chocolate fudge cake and several others are being modernised by addition of contemporary garnishes (Wood.J 2009), by this way transforming old classics with a new twist.

In the past few years the trend is the introduction of Molecular gastronomy or Molecular cuisine in the kitchen. Molecular gastronomy or Molecular cuisine is the science of cooking by embracing sensory and food science, the term molecular gastronomy refers to the science that studies the physical and chemical process that occur while cooking and seeks to investigate and explain the chemical reasons behind the transformation of ingredients.
Molecular gastronomy experiments have resulted in new innovative dishes (molecular recipes 2012).

A new trend as well is the use of jellies, dried fruits and salted caramel. In the UK , many Chefs are making use of local and seasonal ingredients as the first criteria when creating a menu as well as using regional dishes.
Other new trend is buying locally, because is a way of support local suppliers and guarantee that fresh products are in your