Dessert

Dessert

By
Andrew McConnell
Contains
8 recipes
Published by
Hardie Grant Books
ISBN
9781743791325
Photographer
Earl Carter

I think desserts are about fun and indulgence. Dessert offers the chance to mess around a bit, to break away from the idea of being sensible and healthy and just go all out. Desserts can have an almost cartoonish element, a sense of playfulness that extends beyond the flavour to colour and texture.

My approach to desserts has been strongly influenced by a trip to Japan where I discovered the things they do with soft serve ice cream. Soft serve is epic there and they come up with some of the kookiest flavour combinations imaginable. It’s quite awe inspiring. I first came across it on Shodoshima, an island in Japan’s Seto Inland Sea. The main industry there — other than fishing — is the production of soy sauce and there are many brewing facilities on the island. Each of them makes their own distinctive soy sauce and they all have their own shops where they sell bottles of their product. They also sell soy sauce flavoured soft serve. It has a light brown tinge and a really nice savoury element — not salty but savoury and not too sweet. And interestingly, the soft serves in each shop were all slightly different. It was that odd but completely successful hybrid of American and Japanese flavours that has informed the way I have approached desserts ever since. And, of course, we have a soft serve machine at Supernormal.

There are some traditional recipes in this chapter — such as the peanut sesame cookies — but mostly the dishes here are hybrids. The peanut butter parfait that we make at Supernormal is essentially a Western dish, but the nut element means that it sits easily alongside Asian-style desserts.

Some of the desserts here are quite sweet but the sugar levels can be very easily tempered to suit your own taste. You can pull back on the amount of sugar in the recipe because many of them come with sauces and syrups that are quite sweet on their own. Play around a little — it is dessert after all.

Recipes in this Chapter

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