STICKY TOFFEE PUDDING ICE CREAM
Trendseeking is a skill that transcends professions. In the business world, the payoff for spotting a little-known stock or commodity with big break-out potential can be worth billions. But for PastryScoop.com's editor-in-chief, Judiaann Woo, the payoff is even sweeter (if decidedly less lucrative).
Judiaann was recently chosen as the winner of Food Network's Scoop! contest to pick the next Häagen-Dazs® ice cream flavor. The nationwide search began last summer when ice cream lovers across the country were challenged to submit their pitches for the next hot trend in the world of super-premium ice cream indulgence. Five finalists were chosen and featured in a two-hour special that aired on Food Network this past weekend.
What flavor could be worth all this? Sticky Toffee Pudding. Or "STP," as insiders like to call it.
For many stateside, these three words may seem like a made-up decadence, but Sticky Toffee Pudding is the real deal — a classic and much beloved British dessert whose popularity has made the leap across the pond. "Over the past year or so, I've been seeing variations of this old-fashioned dessert pop up on dessert menus across New York City. Shortly, after I submitted my flavor idea, my hunch was confirmed when Sticky Toffee Pudding started showing up in the pages of all top food magazines," says Judiaann.
The dessert itself is a warm brown sugar cake with a self-contained toffee sauce. Sticky Toffee Pudding ice cream consists of creamy vanilla with chunks of moist brown sugary cake with swirls of gooey toffee sauce.
And while Judiaann is currently doing her best to promote Sticky Toffee Pudding, that hasn't stopped her from looking ahead to the next flavor trend in sweets. What will be big a couple years from now? "I'd tell you but I might need to enter another contest," she says only half-jokingly.
Don't count on the smart money to bet against her.
If you missed the Scoop! premier, catch all the drama in an encore presentation on Food Network this Saturday, July 22nd at 4:00pm ET/PT or Sunday, July 23rd at 6:00pm ET/PM.
By Seth Walls
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