Michelin star chef Michael O’Hare has created a tasting menu of high-end desserts inspired by from sweets.
The Middlesbrough born chef and judge of this year’s Great British Menu has created the new range using the flavours of new Skittles Desserts sweets.
The fine-dining inspired dishes include a deconstructed chocolate orange cake, sweet and smoky strawberries, watermelon tartare, and an inspired-take on a semifreddo.
Each hand-crafted dessert reveals a creative take on traditional flavours, by injecting unexpected colourful surprises, and breathing new life into puddings.
The range of opulent puddings have been created following new research commissioned by Skittles Desserts that reveals over two thirds (69%) say we have a ‘sweet tooth’ and over half (53%)
say they prefer a dessert to a starter.
Michael O’Hare’s Skittles Desserts sweets inspired creations:
Sweet & Smoky Strawberries – smoked strawberry ice cream with barbecued strawberries, garnished with silver leaf. Served on a Skittles Desserts sweet ice cream and juice.
Watermelon Tartare – watermelon infused with Skittles Desserts essence and served with a Skittles strawberry ice-cream.
Rainbow Alchemy – a serving of Skittles Desserts, each melted and reformed at a different temperature and dipped in a layer of coloured chocolate and cocoa butter.
Choco Orange Ganache – deconstructed chocolate orange cake with chocolate ganache, served with Skittles Desserts chocolate orange cake flavour ice cream
The inventive dessert dishes come as research of 2,000 adults found younger Brits are ditching traditional desserts – such as syllabub, figgy pudding and cherries jubilee.
Of the 18- to 34-year-olds polled, 45% would skip dessert at home in favour of a bag of sweets on the sofa.
Nearly two fifths (38%) say they prefer confectionery and lighter dessert options to traditional heavier puddings.
In fact, 44% of these youngsters admit they never make desserts at home.
Top ten classic British desserts the under 35s have never tried:
1.
Syllabub – curdled cream with wine or cider (89%)
2.
Queen of Puddings
– breadcrumb thickened egg mix topped with jam and meringue (87%)
3.
Cherries Jubilee – cherries and liqueur flambéed in sweet syrup
(86%)
4.
Strawberry Fool
– fresh strawberries in heavy whipped cream (84%)
5.
Curd Tart – shortcrust pastry base filled with a mixture of curd
cheese, butter, eggs, sugar, dried fruit and spices
(81%)
6.
Spotted Dick – steamed pudding made with suet and dried fruit (76%)
7.
Treacle Sponge Pudding – steamed sponge cake with cooked treacle
top (69%)
8.
Knickerbocker Glory – layered ice cream sundae (68%)
9.
Treacle Tart – shortcrust pastry, with a treacle filling, breadcrumbs
and lemon zest (67%)
10.Banoffee Pie
– bananas, whipped cream and a thick caramel sauce on a buttery biscuit base (60%)
The research went on to find that most British adults believe certain sweet dishes sound old fashioned by today’s standard – with spotted dick (51%) and jam roly poly (37%) being associated with times gone by.
Some are even causing confusion with many having no idea what ingredients are used to make them – as syllabub (46%) and Queen of Puddings (42%) caused eyebrows to raise.
Chef Michael O’Hare said “Dessert is pleasure, simple as that, however I wasn’t surprised to learn that dinner table desserts are on the decline. I’ve partnered with Skittles Desserts to help make desserts desirable once more through these unique and delicious creations inspired by ordinary flavours experienced in an extra-ordinary way.”
Ryan Pardo-Roques, Chief Fruity Flavour Alchemist, Mars Wrigley
said
“We pride ourselves on being innovative with our flavours, so we loved working with Michelin star chef Michael O’Hare who shares our vision of a more fun-filled world of food-experiences and creations.”
Skittles Desserts
sweets, which are newly available to purchase across the UK, pack the full flavour of desserts into one bitesize candy, and have been used by Michael O’Hare to elevate
desserts.
