Kitchen · 1 min read
Five desserts that want palm syrup
Anywhere honey or golden syrup goes, wood-fired palm syrup goes darker and more interesting.
Start with the obvious — over pancakes and idiyappam — then push further: a spoon stirred through hung curd, a drizzle over vanilla ice cream, a glaze brushed on roasting bananas.
The trick is restraint. Palm syrup carries its own bitterness at the edge, so it seasons a dessert rather than merely sweetening it. Taste as you pour.
Our test kitchen’s favourite is a single tablespoon warmed and poured over dark-chocolate mousse, with flaky salt on top.
Made with the pantry
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