Snow ice has the special dessert virtue of being creamy and satisfying while remaining low in sugar and calories.
Look for restaurant dessert treats this summer to focus on being nostalgic as well as just plain cool.
Artisanal is, for example, no longer just about cheeses, sausage, and bread. Chefs in cities like New York, Chicago, and San Francisco are introducing artisanal ice pops as part of their hot weather dessert repertoire.
Using exotic tropical flavors like coconut and tamarind, innovators are creating fresh fruit-fresh juice freezer pops that they serve upside down in rocks glasses to catch drips. A layer of crushed candies or nuts can be added to each glass to serve as a "dip-in" and make the presentation more upscale. Some of these ice pop desserts are further enhanced with liqueurs and infused vodkas.
The flavor palette chefs are creating seems limitless, with options including lemon blueberry buttermilk, Thai basil, and salted caramel brownie.
Another cool dessert idea that's on the cusp of popularity is "snow ice," a frozen confection inspired by the Taiwanese treat known as xue hua bing.
Snow ice is made by mixing flavorings into a milk-water base, which is subsequently frozen solid. The resulting ice block is shaved in a special unit to produce thin, melt-in-the-mouth sheets.
Tasting like a cross between shaved ice and ice cream, snow ice can be served topped with fruit, nuts, or cookie crumbles.
Snow ice has the special dessert virtue of being creamy and satisfying while remaining low in sugar and calories.
On the West Coast a number of snow ice cafes are already being developed as franchise prototypes.
Hugh Robert is a faculty member in Holyoke Community College's hospitality and culinary arts program and has over 35 years of restaurant and educational experience. Please send items of interest to Off the Menu at the Republican, P.O. Box 2350, Springfield, MA 01102; Robert can also be reached at OffTheMenuGuy@aol.com