Top 5 Favourite Restaurant Desserts

What are the Top 5 Favourite Restaurant Desserts?

We all have our favourite dessert when we go out for a meal but are you adventurous and do you try something new or do you stick with your classic favourite as you know it won’t disappoint? So what are the UK’s Top 5 Favourite Restaurant Desserts? Can you guess?

We have all had a moment of food envy. I always do when it comes to desserts when I go out for a meal. I look at my friend’s and families desserts and think, oooh I wish I had tried that or, mmm that’s my favourite and I wish I’d gone with it and not been adventurous.

Adding a professionally made soft serve or gelato ice cream as an addition to any of your desserts on your menu will finish them off to perfection and is certainly a must do for any chef or restaurant or eatery owner.

So number our Top 5 1 on our list of Top 5 Favourite Restaurant Desserts are…….. drum roll………..

1) Warm Chocolate Fudge Cake with a massive dollop of Artisan Gelato Ice Cream and you may like cream or custard too – Favourite Restaurant Dessert

So a chocolate fudge cake is basically a chocolate cake containing fudge. It is an easier recipe than chocolate cake as you don’t have to worry too much about the cake rising and being too light and fluffy. Chocolate Fudge cake is richer, more moist and denser than chocolate cake and is best served warm. Most restaurants have chocolate fudge cake on their dessert menu as its an easy one to make in bulk and keep fresh. A chocolate fudge cake can make 8 portions so is an easy and staple addition to any menu.

Warm Chocolate Fudge Cake Topping

Add an Artisan Gelato Ice cream of any flavour to your warm chocolate fudge cake and as it’s taken out to your customer it will gradually melt over the cake, giving it a cool, soft and creamy refreshing addition to the rich dense flavour of the chocolate and fudge. We have to admit that vanilla gelato is a favourite for most customers.

2) Chocolate Brownies accompanied by a delicious serving of Soft Serve Ice Cream – Favourite Restaurant Dessert

Now chocolate Brownies, where do we start, they can be made using dark chocolate, milk chocolate or white chocolate or a mixture of all 3. They taste amazing if they are made gooey with a crisp and crunchy top. A warm, gooey brownie straight from the oven is a decadent treat that you shouldn’t miss out on. You can even add different flavours, fudge, chunks of your favourite chocolate bar, vanilla extract, chopped nuts, chocolate chips or you can top them with white, chocolate or peanut butter chips.

Chocolate Brownie Topping

Most customers choose a vanilla soft serve ice cream as an addition to their chocolate brownie dessert. The smooth and sweet flavour of the soft ice cream adds a sweet and smooth texture to the crunchiness of the chocolate brownie.

3) Hot and Steaming Apple Pie and this one has to be with Gelato Ice Cream which melts over the delicious apple flavours – Favourite Restaurant Dessert

One of the UK’s favourite desserts, hot apple pie which has a fresh zing of sweet apples with a light and crispy pastry top. An apple pie is a pie or a tart where the main filling is apple but it can also have a touch of cinnamon or lemon juice added to give it a different flavour too. It can be made not only with apples but other fruits as well, for example; blackcurrants, blackberries or a mixture of two or all three fruits. The pastry is used for the base and the top making it a double-crust pie. The upper pastry can be a circular top or a pastry lattice woven of crosswise strips. Some chefs bake the bottom layer before adding the fruit content to prevent it from going soggy.

Apple Pie Topping

Gelato Ice cream scoops added to the top or side of the hot apple pie gives a cold, sweet and creamy addition to the crisp taste of the pastry and the sometimes sour zing from the apples or fruit inside.

4) Cool and Refreshing Creamy Cheesecake with Artisan Gelato Ice Cream – Favourite Restaurant Dessert

A creamy cheesecake is a staple addition to any restaurants dessert menu. It is easy to make and it can be easily adapted to add different flavours or fruit toppings such as; strawberry, chocolate, raspberry, peanut butter, toffee, lemon, lime and many more. The base can be made from digestive biscuits, cookies, oreo or any other type of biscuit.

It has a smooth, creamy, sweet and slightly tart, rich top layer and the texture is a cross between a cake and a very dense custard added to the soft sweet biscuit base layer, mmmm it just delicious.

Cheesecake Topping

Add a flavoured Gelato Ice Cream to your cheesecake dessert and they are a combination not to be missed. The sweetness from the ice cream compliments the tartness of the cheesecake and make it a perfect addition.

5) and last but not least a Cold Ice Cream Sundae or just the plain old favourite scoops of vanilla or different flavoured Artisan Gelato Ice Cream – Favourite Restaurant Dessert

An Ice Cream Sundae’s main ingredient is a combination of soft ice cream, in a single or mixture of gelato and soft serve ice cream flavours. Add sprinkles, whipped cream, nuts, fruit and chunks of your favourite chocolate, cookies or cake and then finish it off with a hot chocolate sauce or a drizzle of a fruit sauce.

It is a diverse and easy dessert to prepare for your team and have on your restaurant, cafe or ice cream parlour menu and is one that most customers love. With easy to keep and stock ingredients, the more combinations and flavours you can add to zap your customers taste buds the better.

Ice Cream Sundae flavours, toppings and contents can include:

1. Strawberry
2. Banana
3. Raspberry
4. Pineapple
5. Cherry
6. Chocolate
7. Chocolate Waffle
8. Butterscotch
9. Peanut Butter
10. Nut: Peanut, Almond, Walnut, Cashew, Pecan
11. Salted Caramel
12. Cinnamon and Almond
13. Caramel
14. Brownie
15. Ginger

Carpigiani have over 70 years of experience in providing professional catering equipment to the UK’s eatery industry. We offer a first class service to every customer from our in-house customer service team, our Carpigiani technicians that come out, service and maintain your machine, as well as service contracts to suit your business needs. Our expert sales team can help you decide which Soft Serve Ice Cream or Artisan Gelato Machines will work best for you business and customers and our after sales team will help you with all the technical support you will ever need.

Carpigiani Soft Serve Machines

Soft serve is a delicious soft whipped ice cream or yoghurt served in a cone, a cup, as an addition to a dessert, as a sundae or even as a base for a thick shake. To make your own soft serve ice cream with a Carpigiani Machine you can create your own freshly made mix which is your own bespoke recipe using raw ingredients or simply buy a pre-made liquid or powder base which is ready to go and just needs to be added to your Soft Serve machine.

The liquid base mix is preserved perfectly within the upper, refrigerated hopper of all Carpigiani soft serve machines. When the product is dispensed by the operator liquid mix is frozen instantaneously, thereby ensuring freshness and consistency, providing large quantities on demand.

Carpigiani Artisan Gelato Machines

The definition of Artisan is “a worker in a skilled trade and one that makes things by hand”. Today’s machines help us in this art, but the philosophy remains. Gelato is healthier and lower in fat than ice cream and is made in small batches using fresh and natural ingredients. It is served at a warmer temperature than normal or soft serve ice cream which gives it a denser and more intense flavour.

The Gelato Journey

To produce good gelato you need quality raw ingredients and to follow a key process: There are 5 core steps, in the process of making artisan gelato:

1. Pasteurisation – Pasteurisation is a heat treatment that ensures the safety of the ingredients and preservation of the gelato. After heating, the liquid mixture remains at an elevated temperature for the time necessary to guarantee the process; then cooled rapidly before being stored at a maximum of +4°c.

2. Homogenisation – Gelato is produced by continuously stirring a mixture containing milk, sugar and natural flavourings as it freezes. A mixer is an indispensable tool for mixing, homogenising and diffusing any solid or fibrous ingredients into the mix. This helps obtain a consistent,  uniform base.

3. Production – Any syrup or flavours that are required are introduced into the cylinder and mixed through with the agitator. During this phase, the machine incorporates air into the mix and begins to freeze as the base makes contact with the side of the cylinder, forming tiny crystals which give gelato its smooth characteristic.

4. Blast Freeze – The gelato is extracted from the machine at -7 to -9°c and should then be placed in a freezer capable of further reducing the core temperature to -12°c as quickly as possible. This helps to keep the structure, texture and taste of the gelato while in storage or when served.

5. Store, Display and Serve – Carpigiani provides a wide range of display cabinets, each one perfect for displaying your artisan gelato safely and attractively. For more information on our range, you can see our ‘display & design’ section.

Carpigiani University

The Carpigiani University was established in 2003 to educate students in the art of artisan gelato and soft serve ice cream. Our Carpigiani University is recognised internationally for developing successful ice cream entrepreneurs around the world. We have a comprehensive training programme, cutting-edge teaching, a team of internationally recognised Ice Cream Masters and over 6,000 students globally pass through our courses each year.

Our Introductory sessions – At Carpigiani UK we are proud to offer a range of courses in locations around the country. Our free monthly taster sessions are ideal for anyone interested in making ice cream and the significant profit opportunity that it can achieve for your business. So whether you’re looking for new ideas, techniques, or recipe inspiration, visit our website to see the next available date for an introductory course near you.

Taking the next step – We also offer a range of more advanced courses for those looking to understand more about the science of ice cream, the production process and more advanced techniques including; fruit gelato, gelato on a stick, single portion desserts and gelato cakes. From one to five days, the courses are held around the country and are run by our very own, highly experienced Development and Training Chefs. On completion of your course with us you will have the knowledge to create your very own recipes, strategically plan the perfect mix to create a bespoke offering for your business or kitchen and you will receive a certificate of your participation, demonstrating your commitment to producing wonderful and creative frozen desserts, artisan gelato, soft serve ice cream and sorbet.

Carpigiani World Class Machines

A Carpigiani soft serve and artisan gelato machine quickly and easily enable you to turn fresh ingredients into sumptuously, sweet and creamy products which are ready to serve in a matter of minutes. Our ice cream is light, smooth in texture and the speed at which it can be prepared ensures your fresh ice cream or frozen yoghurt is available to your customers instantly and on demand.

Premium Quality, Express Service

If you need to offer a quality dessert in a time pressurised environment then a Carpigiani Ice Cream Machine is the one for you. Using natural ingredients a Carpigiani Machine can deliver a quality, fresh and sweet product which is impossible to beat. Our premium machines, our quality and express service will complement any business and its profits.

Carpigiani offers the best professional Soft Serve Ice Cream Machines and Artisan Gelato Machines in the industry to make ice cream to use as a delicious addition to your Favourite Restaurant Dessert and our team are there to help you decide which is the best equipment for your business and profits. Give us a call today on 01432 817271 and one of our ice cream experts will be available to answer any questions you may have.