Caviar is becoming a popular ingredient in desserts, adding a salty, umami-rich contrast to sweet treats. Chefs at high-end restaurants are creatively incorporating it, like in apple fritters, crème-fraîche ice cream, and banana crème brûlée. The delicacy, once rare, is now in high demand, with the global market expected to more than double in the next decade. While caviar can elevate desserts, chefs emphasize that thoughtful pairing is key to making it truly special.
