Flavor Trends, Strategies and Solutions for Menu Development

 

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

Modern emulsions and varieties of whipped dairy create a top fluffy layer that can encompass varying degrees of creamy viscosity, plus a wide range of tasting notes. Light-as-air disintegrating puffs yield another approach to flavorful texture and a playful yet luxurious mouthfeel.

Try This

Savory: Cheesy Brunch Ramen, featuring noodles in a chicken-soy broth, topped with whipped scallion cream cheese, a fried egg and chile crisp

Sweet: Flourless Passion Fruit Chocolate Cake, topped with whipped passionfruit mascarpone and cocoa streusel

Sippable: Mexican Spiked Cider, with cinnamon rum and a swirl of maple cotton candy

« BACK NEXT »

About The Author

mm

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.