Sam of Drizzle & Dip Creates an Asian-Inspired Vegan Dessert
Meghan Young — March 7, 2015 — Lifestyle
References: drizzleanddip & yummly
The flavor of the ginger miso ice cream will already stop people in their tracks. The fact that it contains no eggs or dairy and is vegan will have their jaws on the floor. Unique through and through, the ginger miso dessert shows that even with diet restrictions, delicious experimental recipes can still be achieved.
Sam of Drizzle & Dip, the creator of the ginger miso ice cream, writes, "The miso has a lovely salty butterscotch flavour which when added to cream is a lot like salted caramel. It may even be better than salted caramel. It’s somehow richer." Since she opts to use ginger syrup and crystallized ginger, the savoury elements are balanced with sweetness in a very exotic way.
Sam of Drizzle & Dip, the creator of the ginger miso ice cream, writes, "The miso has a lovely salty butterscotch flavour which when added to cream is a lot like salted caramel. It may even be better than salted caramel. It’s somehow richer." Since she opts to use ginger syrup and crystallized ginger, the savoury elements are balanced with sweetness in a very exotic way.
Trend Themes
1. Vegan Desserts - Disruptive innovation opportunity: Develop a range of unique and experimental vegan dessert flavors to cater to the growing demand for plant-based options.
2. Asian-inspired Desserts - Disruptive innovation opportunity: Create innovative desserts that incorporate Asian flavors and ingredients, appealing to consumers seeking new and exciting taste experiences.
3. Alternative Ingredients - Disruptive innovation opportunity: Explore the use of unconventional ingredients, like miso and ginger, in ice cream and other desserts, offering a fresh and unexpected twist to traditional recipes.
Industry Implications
1. Food and Beverage - Disruptive innovation opportunity: Introduce creative vegan dessert offerings and innovative flavor combinations to capture a larger market share of health-conscious consumers.
2. Restaurant and Hospitality - Disruptive innovation opportunity: Incorporate Asian-inspired desserts into menus, attracting customers seeking unique culinary experiences and embracing diverse cultural influences.
3. Specialty and Gourmet Foods - Disruptive innovation opportunity: Develop a line of gourmet vegan desserts featuring unconventional ingredients and flavors, catering to the growing demand for premium and artisanal food products.
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