We all saw it on a particularly gripping episode of MasterChef Australia. Soon after, food bloggers caught on to the unlikely dessert trend. Now, top chefs are introducing unlikely ingredients to their dessert menus, such as sugary vegetables. We take a closer look at this quirky foodie craze.
You may be hesitant to mix a legume with chocolate, but it’s said to deliver a drool-worthy, moist and fudgy treat. Why not make a batch yourself?
Brinjal tarte Tatin with black pepper and caramel
Brinjals have a lovely neutral flavour, making them the perfect ingredient to take on the sweet and rich flavour of home-made caramel. This recipe serves this unlikely pairing on a bed of flaky, buttery pastry – need we say more?
It should come as no surprise that tomatoes make for wonderful pops of sweetness in dessert (they are a fruit after all!). This recipe pairs these sugary treats with a mouth-watering cornmeal cake.
This chilled-out fruit gets even cooler when sweetened with condensed milk and churned into a frozen delight.
The best way to add a fragrant twist to pancakes, waffles or panna cotta is to top the dish off with some candied fennel bits. You can even use the fronds and bulb!
Photography: veggieinspiredjourney.com; gourmet.com; howsweeteats.com; tastingtable.com; localkitchenblog.com
