Michelin-starred chef Michael O’Hare has put a sweet twist on classic desserts - using new Skittles Desserts sweets.
The Great British Menu stalwart is renowned throughout fine dining circles for his distinctive and creative dishes.
But now, Michael has been tasked to take his avant-garde culinary expertise and apply it a range of beloved puddings, using the confectionary favourite.
This resulted in a Choco Orange Ganache formed of deconstructed chocolate orange cake with chocolate ganache.
Next up was the Sweet and Smoky Strawberries made by smoked strawberry ice cream with barbecued strawberries, garnished with silver leaf.
Third to be plated up was the Rainbow Alchemy, made of a serving of Skittles Desserts [www.skittles.co.uk], each melted and reformed at a different temperature and dipped in a layer of coloured chocolate and cocoa butter casing that bursts when bitten.
And finally, a Watermelon Tartare was given Michael’s creative treatment - he impregnated watermelon with essence from the tiny treats and served with a strawberry ice-cream sorbet, also made from the sweets.
It comes after research of 2,000 adults found younger Brits are ditching traditional desserts - such as syllabub, figgy pudding and cherries jubilee.
Of the 18- to 34-year-olds polled, 45 per cent would skip dessert at home in favour of a bag of sweets on the sofa.
Just 13 per cent have tucked into a Queen of Puddings before, and only 16 per cent have enjoyed a strawberry fool.
It also emerged 43 per cent of millennials would prefer to indulge in a lighter dessert, compared to 36 per cent who would opt for a heavier pudding.
But 44 per cent of these youngsters admit they never make desserts at home.
Ryan Pardo-Roques, chief fruity flavour alchemist at Mars Wrigley, which commissioned the research to mark the launch of its new dessert flavoured sweets, said: “We pride ourselves on being innovative with our flavours, so we loved working with Michelin star chef Michael O’Hare who shares our vision of a more fun-filled world of food-experiences and creations.”
The research also found 69 per cent of all Brits admit they have a sweet tooth.
And 53 per cent would opt for a sweet treat after their main when eating out, rather than a starter, if they had to pick one.
However, many believe certain sweet dishes sound old fashioned by today’s standards - with spotted dick (51 per cent) and jam roly poly (37 per cent) most associated with times gone by.
Some are even causing confusion with many having no idea what ingredients are used to make them - as syllabub (46 per cent) and Queen of Puddings (42 per cent) caused eyebrows to raise.
Of the home bakers polled, via OnePoll, apple crumble (66 per cent) is the most popular dish rustled up in kitchens, followed by Victoria sponge (58 per cent) and cheesecake (56 per cent).
However, of those who don’t dare make a dessert at home, a third recognise they haven’t got the skill to pull it off.
The Great British Menu stalwart is renowned throughout fine dining circles for his distinctive and creative dishes.
But now, Michael has been tasked to take his avant-garde culinary expertise and apply it a range of beloved puddings, using the confectionary favourite.
This resulted in a Choco Orange Ganache formed of deconstructed chocolate orange cake with chocolate ganache.
Next up was the Sweet and Smoky Strawberries made by smoked strawberry ice cream with barbecued strawberries, garnished with silver leaf.
Third to be plated up was the Rainbow Alchemy, made of a serving of Skittles Desserts [www.skittles.co.uk], each melted and reformed at a different temperature and dipped in a layer of coloured chocolate and cocoa butter casing that bursts when bitten.
And finally, a Watermelon Tartare was given Michael’s creative treatment - he impregnated watermelon with essence from the tiny treats and served with a strawberry ice-cream sorbet, also made from the sweets.
It comes after research of 2,000 adults found younger Brits are ditching traditional desserts - such as syllabub, figgy pudding and cherries jubilee.
Of the 18- to 34-year-olds polled, 45 per cent would skip dessert at home in favour of a bag of sweets on the sofa.
Just 13 per cent have tucked into a Queen of Puddings before, and only 16 per cent have enjoyed a strawberry fool.
It also emerged 43 per cent of millennials would prefer to indulge in a lighter dessert, compared to 36 per cent who would opt for a heavier pudding.
But 44 per cent of these youngsters admit they never make desserts at home.
Ryan Pardo-Roques, chief fruity flavour alchemist at Mars Wrigley, which commissioned the research to mark the launch of its new dessert flavoured sweets, said: “We pride ourselves on being innovative with our flavours, so we loved working with Michelin star chef Michael O’Hare who shares our vision of a more fun-filled world of food-experiences and creations.”
The research also found 69 per cent of all Brits admit they have a sweet tooth.
And 53 per cent would opt for a sweet treat after their main when eating out, rather than a starter, if they had to pick one.
However, many believe certain sweet dishes sound old fashioned by today’s standards - with spotted dick (51 per cent) and jam roly poly (37 per cent) most associated with times gone by.
Some are even causing confusion with many having no idea what ingredients are used to make them - as syllabub (46 per cent) and Queen of Puddings (42 per cent) caused eyebrows to raise.
Of the home bakers polled, via OnePoll, apple crumble (66 per cent) is the most popular dish rustled up in kitchens, followed by Victoria sponge (58 per cent) and cheesecake (56 per cent).
However, of those who don’t dare make a dessert at home, a third recognise they haven’t got the skill to pull it off.
Category
🗞
NewsTranscript
00:00 [MUSIC]
00:04 I'm Michelin star chef Michael O'Hare.
00:06 Today I'm creating a bespoke dessert menu using Skittles dessert sweets.
00:10 [MUSIC]
00:13 I discovered cooking when I moved away to university and
00:15 started cooking for myself for the first time.
00:17 I loved that more than the course I was studying, so
00:19 I decided to ditch my studies and go into gastronomy.
00:22 According to research,
00:25 young people aren't interested in traditional desserts anymore.
00:27 They can be beige, boring, and well, just a little ordinary.
00:31 Which is why I've created something visually stunning that really shakes up
00:34 desserts.
00:35 The first dish I've created, I've separated each flavor of the Skittles,
00:41 taking it down to an essence and served at a different temperatures.
00:44 [MUSIC]
00:47 To give all the different tastes and textures so
00:48 it forms in your mouth like a soup.
00:50 I think the idea with that is when I eat a bag of Skittles,
00:52 I like to eat all the flavors at once.
00:54 [MUSIC]
00:56 The watermelon tartar is impregnated with the essence that I've taken from
00:59 the Skittles, making a stock and vacuum sealing that in that three times.
01:03 It's really, really intense on the flavor and
01:07 the ice cream just cuts through it nice.
01:09 [MUSIC]
01:11 The next dessert is based on classic strawberries and cream.
01:15 The strawberries are rolled through in a Skittles liquor and
01:18 then barbecued to get really, really smoky.
01:20 And then take the cream and the barbecue coals and
01:23 put the hot coals straight into the ice cream and make a really smoky strawberry.
01:27 [MUSIC]
01:31 The next dessert is based on the choco orange flavor.
01:34 We have a chocolate ganache with orange flavors coming through it.
01:37 We have a liquid Skittle center and
01:39 a Skittles parfait using only the choco orange Skittles.
01:42 It was super cool working with Skittles.
01:43 It's something that I've kind of grown up with.
01:45 To then have something different to focus an inspiration or an idea on,
01:49 it was totally original and a new way of working for me and I love that.
01:52 [MUSIC PLAYING]