Some pastry chefs are trying something new this summer: using vegetables like cucumbers, carrots, and corn in their desserts. This trend is not limited to one location, as four kitchens from different parts of the country and Mexico have landed on similar ideas without coordinating with each other.
Using Local Ingredients
Chef Elena Reygadas, named the World’s Best Female Chef of 2023, is one of the chefs who have adopted this trend. She uses what is already available in the region instead of importing ingredients, which helps to reduce the carbon footprint and supports the local economy. Her goal is to respect seasonality, highlight the ingredient, and use technique to enhance the product.
Other chefs are also using this approach. For example, pastry chef de partie Andrés Herrera at Coyul in Mexico uses cucumber and mint sorbet finished with Cuyutlán sea salt, a regional ingredient that deepens the cucumber’s flavor. Similarly, pastry chef Nicole Erle at CUT Las Vegas has rebuilt carrot cake as a Baked Alaska, layering toasted walnut ice cream, cream cheese icing, torched meringue, and roasted pineapple.
Benefits of Using Vegetables in Desserts
Using vegetables in desserts offers several benefits. It provides a way for chefs to be creative and think outside the box, and it also allows them to use ingredients that are readily available and in season. This approach can help reduce food waste and support local farmers. Additionally, vegetables can add a unique flavor and texture to desserts, making them more interesting and exciting for customers.
Some chefs are using vegetables to create desserts that are lighter and fresher, perfect for the summer season. For example, pastry chef Garrett Dodson at Blackberry Mountain in Tennessee has created a dessert using macerated cucumbers, cucumber granita infused with Thai basil and mint, and cucumber-lime sorbet finished with fresh basil and a drizzle of olive oil. This dessert is designed to be a palate cleanser, rather than a rich and heavy finale.
Overall, the use of vegetables in desserts is a trend that is worth watching. It offers a new and exciting way for chefs to be creative and think outside the box, and it can help to reduce food waste and support local farmers. As more chefs experiment with this approach, we can expect to see even more innovative and delicious desserts in the future.
Original reporting: KTBS 3 (Shreveport) — read the source article.
