Dessert: From savory with sweet to pavlova
2016: Savory with Sweet
Salt on chocolate: Delicious not disappearing anytime soon. It doesn’t always work (parsnip ice cream?), but incorporating savory ingredients like carrots, beets, and squash into desserts can have tasty—and nutritious—results. Salt can actually accentuate sweetness (try a tiny bit on a grapefruit), and balancing tart, spicy, and savory elements is key to a complex dessert and was a big success among chefs in 2016.
This fruit-topped meringue dessert is overdue for its major moment. Australian chef Guy Turland of Bondi Harvest says: “Pav, as we call it, is super simple to make, versatile, and packed with flavor. It’s textural, with crispy meringue on the outside that’s light and fluffy yet a little sticky in the center, all topped off with some seasonal fruit and yogurt. It’s a healthier option, too: The main ingredient being egg whites makes it high in protein, low in fat, and gluten-free.
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