Fois gras lollipops
Event planners are seeking a little bit of theatre when it comes to catering these days and the appliance that ticks the box is the anti-griddle, which flash freezes or semi-freezes foods placed on its chilled metal top. Harbour & Jones Events recently used the method to create fois gras lollipops, coated in blueberry jam.
Sorrel yogurt sphere
In Bompas & Parr's research and development department, the team is currently working on a frozen sorrel yogurt sphere served with rhubarb jelly, rhubarb coulis, candied cacao nibs, and green strawberry. For a frozen savoury option, the caterer has recently served a canapé of fresh crab, avocado mousse, pickled cucumber and chive ice granita (pictured below).
It's likely you'll see a POPScycle ice cream bike serving frozen alcoholic popsicles at a number of events this summer, including Goodwood Festival of Speed, Glastonbury Festival and the Royal Henley Regatta. Since launching a year ago, We Are Pops now offers four flavours: classic champagne, strawberry and mint, bellini, and apple and elderflower.
Chicken consommé shot
Another stand-out canapé, also from Harbour & Jones, is its frozen chicken consommé shot, which starts off hot and is decanted by chefs in front of guests and ‘frozen’ inside a dry ice cage.
The pop-tail trend is big for summer and events should not be without Peyton & Byrne's Pimm's ice lollies. Served on a wooden stick, these lollies are made using a mix of crushed strawberries, cucumber, mint, apple, orange and lemon with Pimm’s and Lemonade.
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