Aussie diners are looking for desserts with a twist this summer. But, this doesn’t have to mean a whole lot of extra work or expense for busy chefs.

The Dessert Mix range from Nestlé Professional includes some of Australia’s most loved chocolate brands, to help you create scrumptious summer treats, that will leave your diners wanting more.

Nestlé Professional’s new recipe book, Dream Desserts, has been developed to help chefs get the most out of their summer menu.

Curated by Nestlé Professional Commercial Development Chef Elke Travers, the book features simple, flavourful and cost-effective recipes for your summer functions menu.

Elke has a wealth of experience as a head chef, private chef, catering company owner, and as media head chef for Donna Hay and Curtis Stone.

Her broad experience has taught her the importance of elevating classic dishes and ensuring that every menu item works as hard as it can.

Elke said recently: “We know that desserts are your last chance to make a lasting impression on your diners, so we wanted to help chefs create desserts that taste great and are easy to make.”

You’ll quickly see that the versatile range of Dessert Mixes from Nestlé Professional are the easy way to refresh your desserts menu.

Each recipe includes helpful tips, that have been designed to keep your food and labour costs low.

Here are just some of the recipes that have been included, to add some menu ‘wow’:

Coconut and lime macarons

A zesty French fusion, made with Nestlé MILKYBAR® Dessert Mix.

Neenish tarts with seasonal fruit

The devilishly good chocolate classic, perfected with Nestlé MILKYBAR® Dessert Mix and Nestlé AERO® Dessert Mix.

Coconut and kaffir lime brûlée with mango

A tropical treat with a twist, brought to life with Nestlé DOCELLO® Crème Brûlée Dessert Mix.

Buttercream cupcakes

Made with melt-in-your-mouth mousse, enhanced by Nestlé MILKYBAR® Dessert Mix and Nestlé AERO® Dessert Mix.

Piccolo pannacotta

All the wobble, without the worry, made possible by Nestlé DOCELLO® Panna Cotta Dessert Mix.

Until you get your hands on a copy of our Dream Desserts recipe book, here are Elke’s top tips for chefs this summer:

  • Diners are looking for seasonal dishes, so adding them to your menu will bring people in and have them coming back for more.
  • In Australia, we are lucky to have unique native ingredients to elevate our dishes – try infusing coconut milk or cream with lemon myrtle or wattle seed.
  • Adding seasonal fruit to desserts will delight your diners and enhance your plating.

So, if you’d like to leave a lasting impression and make the most of the busy summer season, get Dream Desserts today.