Third millennium pastry
This novel food is in fact also entering the sweet production sector. The first tasting of insect patisseries, authorized by proxy, was held in 2015 at the Coop Forum Centre of the Future Food District of Expo Milano
, during a meeting organized by Edible Insects
: a chocolate chip garnished with walnut kernels and dried crickets, repurposed even on top of a crumble of chocolate biscuits with ricotta reduction.
Those who have tasted them say that crickets are more than edible: their taste is reminiscent of almond chicken, but it carries a sweet scent of vanilla and chocolate notes. Ants, on the other hand, are like peanuts; bugs smell like apples. Master Bug, a.k.a Roberto Cavasin, has been experimenting for some months the combination of classic cuisine with novel food, and has collected on his blog a collection of video-recipes inspired by the Mediterranean style, made with the use of insects. Eight dessert recipes: cannoli filled with strawberry mousse and ants, with crispy silkworms; locusts’ ice cream; cheesecake and tiramisu with crickets; biscuits and muffins with cricket flour. All the recipes are based on ingredients of the traditional cuisine (milk, cream, eggs, etc.), reinterpreted with this novel food ingredient.
When the sweet is a bug in the ear, insects can come to the aid and seduce the palate. Silkworm extract have been used in China as an energy reconstructing and aphrodisiac supplement, apparently promoting testosterone production. Black ants, on the other hand, are an excellent sexual enhancer due to their high concentration of zinc (180 mg per gram of dried product). In addition, in the entrails of the Vespa Mandarinia - the Asian Giant Hornet - there seem to be highly exciting enzymes. Lastly, by infusing a scorpion it is possible to obtain mescal and grappa, apparently excellent liqueurs at the end of a meal as a sweet prelude to after-dinner.