Page 103 - #77 eng

I Story / Victoria Rovenskaya. Layout / Yuqi

PLEASURE TIME

Summ er of Sweet In dulg en ce

W e all know that sometimes it might be keep in mind these five simple factors:
hard to pick exactly want you want to
eat, especially when it comes to desserts.
• texture
During the quarantine period, the sweet • taste
tooth owners were put in a difficult situation: it was • temperature
almost impossible to delight themselves as many shops • color
closed and the ones that were still open (most likely • shape
online) worked with a reduced assortment. Now coming
out from the lockdown, shows owners wondering how As an example, let’s look at the desserts at the French
can one choose a dessert and what is important for them patisserie “Atelier de Tartelettes”, which sets the fashion
while doing so? Let’s figure out what are factors behind for many coffee shops. Here main combo that goes with
main ice cream trends. coffee is usually tartlets from shortcake dough with an airy
cream filling. The filler is a combination of tropical fruit
The Presentation and caramel, Yuzu and mint, coffee and hazelnut ice cream
and chocolate, anything you can imagine really. The element
In the age of social media influence and cam- of surprise is vital. A black cone was created, incorporating
era-ready desserts, the look sometimes is even more a “sprinkle of something that is not typically sprinkled.”
important than the taste. Desserts today have to amaze The ingredient philosophy used meant taking the expected
people literally in seconds: keeping up with very high and making it unexpected. Additionally to the dreamy
standards of being beautiful, colorful and inspiring! flavors combinations and surprises, the desserts should
Top desserts that are usually ordered: croissants, keep up with the modern esthetic such as the elegant min-
éclairs, tartlets, cupcakes, canelé and of course ice imalism and luxurious colors.
cream. It would seem that all the desserts are good old
classics and there is nothing new to discover, right? Think Outside the Cone
Consumers want to “eat with their eyes”, and thus to
enjoy not only the taste but also the look. How else to The scoop on a cone is no longer the only ice cream
explain the appearance of black ice cream in Gelaterias? game in town. It hasn’t been for a long time. Ice cream in a
The secret is simple and there are still surprises to the taco-shaped shell, ice cream wrapped in a chocolate-chip
good old classics. cookie, ice cream served on a doughnut or on cotton candy
When serving the dessert to a customer, always - anything you can imagine.

104 105