Just dessert
Chef-pâtissier William Curley shares his tips on desserts, including the use of jellies as a healthy alternative to dairy-based desserts, how to make great pastry, what to do with a pineapple, and how to get customers to order desserts.
He says:
Jellies are easy to prepare and a healthier option to dairy-based desserts. They can also include fruits to give them a healthy look. Always leave yourself time for the jellies to set between layers.
For excellent pastry, you need two things. First, good quality unsalted butter and flour and second, a good understanding of what you are making.
Pineapple is a fantastic fruit and much under-used. Golden pineapple is the best. It is such a versatile fruit as it is great fresh, baked or pan-fried. You can serve it with a range of flavours, from black pepper and spices to chocolate and rum. For example, cook the pineapple in a ginger, red chilli and pepper syrup. Or you can simply sprinkle the pineapple with black pepper to enhance its flavour.
To persuade customers to order desserts, you need to put more emphasis on selling. Instead of putting desserts at the bottom of the main menu, have a separate desserts menu with four or five items on it such as home-made ice creams and sorbets, lemon tart and creme brulee. Be adventurous. Serve lemon tart with a bitter orange sorbet and a compote of blackberries.
Keep desserts on the light side and include more fruit-based desserts.
"I'm not a great fan of trends - I tend to go my own way - but I do believe the latest trend is for fruit-based desserts, with an Asian influence and added herbs and spices. For example, serve poached pears with a basil and black pepper syrup or with cloves. Stir the syrup into the dessert or use it as a garnish."
William Curley has worked for Marco Pierre White, Pierre Koffman, Raymond Blanc and Anton Edelmann. He has now moved on from Londonís Savoy hotel and set up his own supply company, Pâtisserie One. He will be supplying hotels and restaurants, as well as supermarkets.
by Jackie Mitchell
Suppliers
Silver Spoon
McDougall's Flour
InterCuisine
Unigate Foodservice
Loseley Chilled Products
Bird's Eye Walls
Quaker Oats
Fairway Foodservice
Watson & Philip
Bakels
Aulds
M&B Specialist Confectioners
For more information on all the above suppliers please contact: matty.grant@rbi.co.uk
Photo by Adrian Franklin
