Ginger Sabayon Mousse dessert

Orchids at Palm Court Pastry Chef Megan Ketover’s Ginger Sabayon Mousse features multiple textures.

Pastry chefs make desserts that go crunch

Textural variety adds appeal to sweets

Taste and flavor play key roles in the foods consumers choose to eat, but so does another element: texture. The way foods feel in one’s mouth — chewy, crunchy, creamy — is thought to be a major driver of choice and an important factor in enjoyment and satisfaction.  

Lately, more and more American chefs are adding different textures, especially crunch, to desserts using a variety of techniques and ingredients.

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TAGS: Food Trends
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