Desserts with a difference
Soon you could find zucchini in your cupcake or spinach in your brownie. But before you smirk, chefs say these are not just avante garde treats. They are tasty and healthy too.
By Nithya Subramanian
I love desserts and am always looking for new and interesting sweetmeats. And in my quest if I succeed in finding recipes that are somewhat less sinful, the feeling is like that of hitting the jackpot. Recently I stumbled upon the term ‘dessert vegetal’, and realised that many restaurants are serving sweet treats using vegetables. Thus dishes like Candied Baby Eggplants, topped with Basil Ice-cream and Chilli Flake garnish or Sfera di caprino (goat cheese mousse) with Celery and Fig Agrodolce and Celery Sorbetto are making its way to menu cards of restaurants in Tokyo and New York.
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