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Latin\asian dessert ideas?


Chefb28
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Hey everyone I need some help I'm trying to do a little revamp do my dessert menu and I'm having some trouble comming up with some ideas for Asian\Latino inspired desserts. The restaurant I work at has 375 seats and we are are a very hopping restaurant, so I need to come up with some dessrts that can be easily executed. Any help that you might have would be greatly appreciated.

Thanks in advance :smile:

"Only dull people are brilliant at breakfast"

Oscar Wilde

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Thanks for the responses. I do have an ice cream\sorbet maker, so there for I can make ice creams and sorbets from scratch(which I prefer to do) I know this might not make a difference, or maybe it will. Thanks again!

"Only dull people are brilliant at breakfast"

Oscar Wilde

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Seattle's Tango's El Diablo cake.

"Bittersweet cube of sinfully rich dark chocolate graced with cayenne, spicy almonds, cocoa nibs and burnt meringue finished with a tequila caramel sauce."

That sounds awesome! yum :biggrin:

"Only dull people are brilliant at breakfast"

Oscar Wilde

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Seattle's Tango's El Diablo cake.

"Bittersweet cube of sinfully rich dark chocolate graced with cayenne, spicy almonds, cocoa nibs and burnt meringue finished with a tequila caramel sauce."

Sounds interesting. I did a quick search and couldn't find much more about it then what you posted and one picture. I'll have to search a little deeper and see if I can find more info on the cake part.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Green tea (matcha) cake?

Black sesame creme brulee.

Ginger ice cream.

Just went to Hong Kong and Taiwan.

Hong Kong has a surprising number of excellent pastry shops.

Some flavors I saw featured

- red bean (ice cream, soups)

- Mango (in and especially on cakes, soup)

- green tea (ice cream, mousse, chocolates, and as tsquare mentioned, cakes)

- sweet glutinous rice, especially paired with red bean, and deep fried. But not always fried, such as with motchi.

A straightforward Asian dessert that would still appeal to Minnesota audiences

might be a ice cream/sorbet trio of red bean ice cream, green tea ice cream, and mango sorbet.

Edited by ejw50 (log)
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Chocolate spring rolls/wontons with a gingery dipping sauce. Chocolate pastry cream will have less leakage problems than a ganache filling.

Anything pineapple - tarte tatin, upside-down cake, jell-o mold. I really like 5 spice and vanilla with pineapple. New dessert going on one of my menus tonight has a layer of pineapple agar, a layer of 5 spice panna cotta, tapioca cooked in coconut milk, and mango sorbet. Would not be that hard to cook in quantity.

semifreddo - chai, kaffir lime, thai coffee, coconut, banana, etc.

rice pudding with black sesame and banana fritters or with cardamom and mango or sour cherry

jasmine tea panna cotta with ginger poached pear

churros y chocolate, especially spiced hot chocolate. Could also do bunuelos or sopapillas , may be easier than churros.

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Tres Leches is a Latino standard. I often add rum flavoring.

Also, Dulce de Leche ice cream and anything else flavored with Dulce de Leche.

"But you have no chocolate? My dear, how will you ever manage?"

-- Marquise d Sévigné

"If I knew you were comin' I'd've baked a cake, hired a band, goodness sake..."

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Perhaps not the Asia you're after, but I like simmered cardamom and saffron with milk, cooked until reduced at least half, add sugar and cream, prepare as ice cream, top with pistachios. It's a variation of badam kulfi. Here was my version a while back:

http://blog.jagaimo.com/archive/2007/07/13...ream-maker.aspx

Essentially, this is condensed milk ice cream, which should work well with Latin flavors. Maybe served with a little piece of tres leches cake.

I made a miso caramel ice cream recently which was quite a hit with initially skeptical friends.

Matcha with white chocolate or cream cheese...

Black sesame works well with lots of things.

Jason Truesdell

Blog: Pursuing My Passions

Take me to your ryokan, please

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Thank you everyone for your responses, these are all really great ideas and I can't wait to start trying some of these in the kitchen. Thanks again everyone!

"Only dull people are brilliant at breakfast"

Oscar Wilde

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Tres Leches cake with ginger and/or Chinese five spice.

Ginger, green tea or red bean flan.

Tembleque is like a coconut panna cotta. You could certainly serve that with some poached and spiced Asian pears. That sounds pretty good.

Another vote for Dulce de leche anything.

Edited by KatieLoeb (log)

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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YOu could also just look at some major Hong Kong restaurants for inspiration

Yan Toh Heen (desserts on P 13)

http://hongkong-ic.dining.intercontinental...h_heen_menu.pdf

Hutong http://www.aqua.com.hk/

Lung Keen Heen

http://www.fourseasons.com/hongkong/menu_2198.html

Summer Palace

http://www.shangri-la.com/en/property/hong...mmerpalace/menu

These are really cool places, have you been to any of these restaurants?

"Only dull people are brilliant at breakfast"

Oscar Wilde

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YOu could also just look at some major Hong Kong restaurants for inspiration

Yan Toh Heen (desserts on P 13)

http://hongkong-ic.dining.intercontinental...h_heen_menu.pdf

Hutong http://www.aqua.com.hk/

Lung Keen Heen

http://www.fourseasons.com/hongkong/menu_2198.html

Summer Palace

http://www.shangri-la.com/en/property/hong...mmerpalace/menu

These are really cool places, have you been to any of these restaurants?

Yeah, red bean paste. You see it in a lot of desserts in China/Taiwan/Hong Kong.

I went to Hutong. Thought decor was awesome, their signature dish (deboned crispy lamb ribs) was great, but the rest was just OK. The waiters did not speak that great English and did not understand very well.

Yan Toh Heen was terrific. My wife and I took a Dim Sum class with Chef for $200 total (not each, total). We got 2 hours of his time and it included lunch afterwards. It was a ridiculous steal. Can you imagine going to NY and getting 2 hours of time with the head chef at a top restaurant? Well that's what this was. At dinner, food was outstanding, view is incredible, service was impeccable.

Edited by ejw50 (log)
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Asian desserts......

mango and sticky rice with coconut cream is hard to beat

mochi, soft and fresh, stuffed with bean

ice cream steeped with kaffir lime leaf, lemon grass, and galangal works well

pavlova with tropical fruits (this way you can use up the egg whites)

Those are some thoughts to work from.

Edited by Peter Green (log)
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rice pudding hits both counts.

Anything with coconut milk -- custard and cake as well as ice cream.

Something I make in my Asian Desserts class that everyone loves is a baked yucca pudding with caramel milk topping. It's a traditional Filipino dessert (Bibingkang Kamoteng-kahoy or Kasaba Bibingka) but is much loved everywhere -- the latino dishwashers called it theirs, Pichet Ong had 4 pieces, and the student assistants of all cultures fight over the leftovers.

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Perhaps not the Asia you're after, but I like simmered cardamom and saffron with milk, cooked until reduced at least half, add sugar and cream, prepare as ice cream, top with pistachios. It's a variation of badam kulfi. Here was my version a while back:

http://blog.jagaimo.com/archive/2007/07/13...ream-maker.aspx

Essentially, this is condensed milk ice cream, which should work well with Latin flavors. Maybe served with a little piece of tres leches cake.

I made a miso caramel ice cream recently which was quite a hit with initially skeptical friends.

Matcha with white chocolate or cream cheese...

Black sesame works well with lots of things.

Hey thanks for this link, I made this kulfi, but because pistachios are recalled out here, I candied almonds and peanuts crushed them a little bit and put those in the ice cream. I'm serving it with bananas that are rolled in a spring roll wrapper that is dusted with cinnamon & sugar, then a drizzle of curry oil on the plate. It taste delicious! :biggrin:

"Only dull people are brilliant at breakfast"

Oscar Wilde

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