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Sweet surprises

Innovative chefs are introducing ingredients not normally found in desserts and are coming up with winning creations. By David Yip

TRUFFLE ice cream, chocolate sauce with your beef, tomatoes in your dessert. The line between savoury and sweet, appetiser and dessert is getting increasingly thin as chefs start to question why ingredients have to be limited in their culinary scope. While it's less apparent in savoury dishes,