Creating any buffets one starts with a theme, a common concept. Creating a dessert buffet for leading hoteliers visiting the Arabian Travel Market is even more so a challenge. Let’s face it; they have seen everything and tasted any desserts around the world, they are the core professionals.

Creating an entire buffet with portion glasses has the advantage to minimize the use of gelatin or Agar-Agar, a cross between a plated dessert and pastries. Combinations are almost endless, textures, taste, color and the use of some exotic ingredients give it a real sex appeal. Arranging the buffet with some Arabic Sweets, Chocolate Truffles, Macaroons, Tunisian and Moroccan Sweets, Dates and Petite Fours really is a treat and an Eye Candy. A live station of warm Date Pudding and hand made Arabic Ice Cream supplemented the evenings Gourmet trip through flavors of the Orient.

Being in an Arabian Resort, hosting the Arabian Travel Market opening Gala called for an extra portion of “COD”, creativity on demand. My Pastry Chef S, his team and me created therefore a dessert buffet all in glasses with some items arranges on copper pots. The entire setting was on a custom build table with Arabic ornaments, ever changing light illuminated from below our creations.

 Arabic Coffee Jelly with Camel Milk Brulee

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Saffron Creamaux with Katayef

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Date Cream with Pistachio Gianduja

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Ayesh Sarayah with fresh Cheese

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Cherry-Milk Chocolate Creamaux with Lime Meringues

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Lemon Mint Curd with Pomegranate

Arabian Travel Market is the industry´s leading travel and tourism exhibition dedicated to unlocking the business potential within the Middle East region. Uniting key market players from six continents, Arabian Travel Market is four days of intensive meetings, seminars, press conferences and social networking opportunities.

 An here the back-of-the-house action at SugarHead Unplugged