New York City's The Dessert Kitchen is a venue that's currently serving a unique dessert that's being referred to as "ice cream ramen." The unusual dessert is actually made from kanten, which also goes by agar or agar-agar in other parts of the world, which is known as a gelatinous substance that's made from algae.
The dessert blends kanten with mixed fruit and a sauce, available in a range of novel flavors such as brown sugar, green tea milk and "kyoho," or grape.
Just as there are many types of ramen in the world to enjoy, this noodle-like dessert offers those with a sweet tooth the chance to return to The Dessert Kitchen time and time again in order to have new food experiences.
What's Driving This Trend
- Gelatinous Noodle Desserts
- Innovative dessert offerings that feature gelatinous noodles provide a unique and memorable dining experience.
- Agar-based Sweets
- Agar-agar or kanten-based desserts offer a tasty alternative for those seeking gelatin-like treats.
- Unconventional Fruit Flavors
- Novel fruit flavors like grape and green tea milk add a fresh twist to traditional dessert options.
Who This Affects Most
- Hospitality
- Hotels, restaurants, and cafes can incorporate gelatinous noodle desserts into their menus to attract and delight customers.
- Food and Beverage
- Agar-based sweets present an opportunity for food manufacturers and confectioners to create unique, plant-based dessert options.
- Food Tourism
- Cities with venues offering unconventional dessert experiences like ice cream ramen can attract food tourists seeking new and exciting flavors.
