On the menu – Apple and Blackberry Delice

Apple and Blackberry Delice

On the menu – Apple and Blackberry Delice


Head Pastry Chef, Greg Cadoni, explains one of his latest creations. To design this dessert was a challenge for me and my team. Although apple and blackberry are a natural flavour combination, it is also very complex to create a balance of the two flavours within a cold dessert. To achieve a balance between two ingredients with high acidic counts is generally managed by adding a neutral ingredient, for instance crème fraiche to a passion fruit dessert. This balances out the sharpness of the passion fruit with the freshness of the crème fraiche. When using apple and blackberry in a dessert you also have to be careful that the blackberry flavour does not over power the taste of apple with the apple losing all its characteristic properties.

I believe the Aviator pastry team have created something special with this Apple and Blackberry Delice; in fact we are so confident with it, that we felt that ice cream was not needed to help carry the flavour.

View our full Brasserie Menu.

Read more about Greg Cadoni in Journal 21 and Journal 25.

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