Desserts Features

Sweet treats

A round-up of all the latest ice creams and desserts, enabling friers to offer a tantalising selection of desserts without placing any additional strain on the business



Almondy celebrates 15 years of Daim



Almondy has launched Daim Time to celebrate the 15th anniversary of its best-selling cake, Daim Cake.

While Almondy will be encouraging the nation to treat themselves to a slice of Almondy Daim Cake and rewarding those who do with the chance of winning a host of goodies through its Twitter account @AlmondyCake, it is also urging caterers to get involved and sign up for a free high impact point-of-sale kit using the hashtag #DaimTime.

Daim Cake is Almondy’s biggest selling cake out-of-home with 720,000 slices sold every year. The gluten free cake combines an almond base with a crunchy almond caramel and smooth milk chocolate and comes frozen and pre-proportioned into 12 slices.
Almondy 01604 858 522 www.almondy.com/en




Profit from profiteroles



For a dessert truly worth its salt, stock up on Flagship Europe’s Salted Caramel Profiterole, a modern twist on a classic favourite.

Each 18g golden choux pastry is filled with fresh cream and topped with lashings of sticky salted caramel.

The thaw and serve profiteroles are packed 196 to a case, so stack three or four high on a plate with extra cream or ice cream for a substantial, indulgent dessert, or serve individually as a sweet, bite-sized finger food.
Flagship Europe 01252 846500 www.flagshipeurope.eu



Cookies and cream pie is a dessert-lover’s dream



Paying homage to one of America’s favourite flavour combinations and sure to prove popular with adults and children alike is the new Cookies and Cream Pie from American and Tex-Mex food specialists, Funnybones Foodservice.


A rich, chocolate cookie dough pastry base is smothered with a chocolate “ganache” style layer, topped with a mascarpone cheesecake (studded with American-style chocolate flavour cookies with vanilla centres) and then finished with more cookie pieces, milk chocolate chunks and a drizzle of chocolate sauce.

Pre-portioned into 14 slices for convenience and accurate portion control, the pie defrosts in the fridge in three hours and will keep for 48 hours once defrosted.
Funnybones Foodservice 01707 321321 www.funnybones.co.uk



Lotus Biscoff teams up with English Cheesecake company



As the trend to include a branded dessert continues to grow, English Cheesecake Company has launched Lotus Biscoff Caramelised Cheesecake.

The dessert sees rich and creamy vanilla cheesecake infused with a caramel swirl and flecks of Lotus Biscoff biscuits, topped off with Lotus Biscoff Smooth Biscuit Spread and a further sprinkling of the nation’s favourite Lotus Biscoff biscuit pieces all served on the English Cheesecake Company’s signature base.

Available to order online, the Lotus Biscoff Caramelised Cheesecake is packed and delivered in dry ice so that it keeps all of its Lotus Biscoff-y flavour with no loss of quality.
English Cheesecake Company 020 8964 9556 www.englishcheesecake.com




Containers enable customers to enjoy puds on the go

 

Offering a versatile and comprehensive disposable packaging solution for serving desserts to go is Huhtamaki’s ‘Eatwell’ range of food containers.

Available in either plain white, the popular ‘enjoy’ stock design or customised with up to eight colours to advertise your brand, they are made in the UK from 100% PEFC certified paperboard and are recyclable. There are seven sizes to choose from – 7oz, 8oz, 12oz (‘tall’ or ‘squat’), 16oz (‘mid’ or ‘tall’) and 24oz – and all come with plastic lids.
Huhtamaki UK Foodservice 02392 512434 www.foodservice.huhtamaki.co.uk 




Spork or spoon, that’s the question?



Vegware has launched two new types of disposable cutlery to help customers tuck into their desserts.

Combining the features of a fork with a spoon, its compostable 5in spork offers the best of both worlds in one handy utensil. Meanwhile, for those that love the traditional spoon, it has also launched 3in PLA white ice cream spoons. Perfect for cold treats, the smooth white finish has a classic ice cream parlour feel. Both items are made from plants, not plastic, and 100% recycled materials so are completely compostable. Free samples are available.
Vegware 0330 223 0400 www.vegware.com


Diabetic ice cream is renamed Lower Sugar



Suncream Dairies has renamed its diabetic ice cream in line with new legislation, effective from July 2016, which forbids manufacturers making any reference to food being suitable for people with diabetes.

Now called Lower Sugar Vanilla Ice Cream, it is fat free and contains less than 120 calories per 100g, making it ideal for anyone following a lower sugar and zero fat diet as it delivers all the taste and texture of regular ice cream but significantly fewer calories. Containing almost 60% lower sugar than Suncream’s ‘Summertime’ ice cream, it is also soya, egg, sucrose and gluten free, and manufactured in a nut free factory.

Available in 2 litre tubs with resealable lids, Suncream’s Lower Sugar Vanilla Ice Cream is also suitable for vegetarians.
Suncream Dairies 01827 282571 www.suncreamicecream.com



Fish flavoured ice cream - you’ve cod to be kidding!



A Creamed Cod ice cream has made it onto a list of the 30 most unusual ice cream flavours.

The frozen dessert is available at George’s Portobello Fish Bar in London and sees ice cream coated with a pepper-vanilla batter and served with chips made from potato ice cream.

It joins Haggis, available at an ice cream parlour in London, Cheeseburger, which is served up at an eatery in New York, and raw horse meat, available in scoops at an outlet in Tokyo. For the full list click here.

Archive

Sweet new summer sorbet flavour launched

Combining real lime juice laced with creamy, cooling coconut is a new summer sorbet flavour from New Forest Ice Cream

Enhance ice cream sales with branded waffle cone

Providing the perfect method to spruce up the simple scoop is the new branded traditional waffle cone from New Forest Ice Cream

Chicago Town adds trio of new pizzas

Dr. Oetker Professional has expanded its Chicago Town Pizza range to include three new toppings that reflect the latest food trends

Pastry hybrid combines a croissant and a roll

Inspired by the New York food scene and the rising demand for food on the go, New York Bakery has created a pastry-like croissant in a convenient pre-sliced roll form
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