A New Year’s Eve menu is not truly complete without a dessert that leaves a lasting impression. It is the culmination of the evening, a moment to round off the festivities with something special. Classics like tiramisu and crème brûlée are delicious, but why not exceed expectations with one of the 6 unique creations below that will surprise and inspire your guests?
Table of contents
End of year menu
An end-of-year menu is the ultimate celebration of the culinary year. It is a moment to come together with friends and family, to enjoy the warmth of each other's company and to look back together on the highlights of the past year.
A carefully composed menu with starter, main course and a delicious dessert is indispensable. It takes the party joy to a higher level and ensures unforgettable memories.
This is the opportunity to shine in the kitchen and challenge yourself with refined dishes that combine balance, refinement and creativity. From elegant amuses to a rich main course and a spectacular dessert. Each dish contributes to a culinary journey that will surprise and delight your guests.
Be inspired by seasonal ingredients and dare to step outside the box with unique flavour combinations and modern twists on classic dishes. A good end-of-year menu tells a story and ends the year with a sense of luxury, comfort and togetherness.
Belgoo Beer 
Madagascar Vanille
NOOR & NOOR
Jeanne Gennar, Coffee with a Soul
Chef & Knife
Kyzoe Hosting & Design
Belgian Master Butchers
The dessert: more than just a finale
A New Year’s Eve menu is only truly complete with a dessert that leaves a lasting impression. It’s the final touch to the evening, a moment to round off the festivities with something special. Classics like tiramisu and crème brûlée are delicious, but why not exceed expectations with unique creations that will surprise and inspire your guests?
Think desserts that play with unexpected flavours and textures: the deep, earthy notes of roasted pumpkin in a silky crème brûlée, or the fresh citrus kick of blood orange combined with aromatic basil in a sophisticated panna cotta.
Experiment with spices like cardamom, which add an extra layer of complexity to your dishes, or introduce exciting combinations like chestnut and tonka bean in an elegant millefeuille.
The visual aspect is not to be missed: desserts that look spectacular, such as a shiny coconut and kaffir lime snowball, not only stimulate the taste buds, but also the senses. These desserts ensure that your end-of-year menu is not only tasty, but also unforgettable.
Which wine with game with sweet garnish?
Although this is not necessary, a sweet garnish is often served with game. And then the question arises as to which wine to...
Why does a freezer defrost when the ambient temperature is below 10°C?
One of the editors of the NRC science section came across a remarkable observation while selecting a new freezer....
(Re)designing a restaurant kitchen: 9 tips and mistakes
Setting up a restaurant kitchen properly is a big job. Get good advice on this. Your daily business operations are...
Eat healthier in your company restaurant with this 4-step plan
You can design a company restaurant in such a way that it entices employees to eat healthier!
These are the 7 sins in service provision
Within the service industry, which includes hospitality, negative behaviors are described as 'the seven sins of service'. Try...
6 inspiring desserts
Here are some inspiring desserts for a festive end of year, with a mix of classic and creative desserts. They are more than just a way to end the menu; they are all unforgettable taste experiences.
1. Chestnut and tonka bean millefeuille
Ingredients (for 6 servings)
For the puff pastry:
- 1 pack of ready-made puff pastry
- Powdered sugar
For the chestnut cream:
- 300 g chestnut puree (unsweetened)
- 100 ml cream
- 100 g icing sugar
- 1 tonka bean (grated)
For the garnish:
- Candied chestnuts
- Gold powder (optional)
Preparation of the dessert
- Puff pastry:
- Preheat the oven to 200°C. Cut the puff pastry into rectangles.
- Dust with icing sugar and bake between two baking sheets for even caramelization, approx. 15 minutes.
- Chestnut cream:
- Mix the chestnut puree with cream, icing sugar and grated tonka bean until smooth. Fill a piping bag with a star-shaped nozzle.
- Compose:
- Place a layer of puff pastry, pipe chestnut cream on top, repeat for 2-3 layers.
- Garnish with candied chestnuts and a sprinkle of gold powder.
Hotel-Restaurant De Kommel
Weilandshof
The Mastercooks of Belgium
Bulls of the Princess
2. Blood Orange Panna Cotta with Basil Jelly
Ingredients (for 6 servings)
For the Panna Cotta:
- 500 ml cream
- 80 g sugar
- 4 leaves of gelatin
- Juice of 3 blood oranges
- Zest of 1 blood orange
For the basil jelly:
- 100 ml water
- 50 g sugar
- 1 bunch of basil
- 2 leaves of gelatin
Preparation of the dessert
- Panna Cotta:
- Soak the gelatin in cold water.
- Heat the cream with sugar and zest. Add the blood orange juice.
- Dissolve the gelatin in the warm mixture. Pour into glasses and let set in the fridge.
- Basil jelly:
- Heat water and sugar until the sugar has dissolved.
- Puree with the basil and sieve.
- Add soaked gelatine and let cool. Pour over the panna cotta and let it set further.
Serving the dessert
Finish with a fresh basil leaf and grated blood orange zest.
Baking in mirror image for Sinterklaas and speculaas lovers
Although speculaas is available all year round, sales of these finely spiced cookies peak...
Living room restaurant competes with traditional restaurant in 5 areas
A home restaurant is a dining establishment set up in the private home of a chef or host/hostess, where guests can enjoy a...
Catering supply will become a growing problem in 2025
Stricter regulations and decreasing accessibility make it increasingly difficult to get the necessary products and ingredients to the store on time...
Search for employees will remain a challenge in 2025
A persistent and structural shortage of employees will continue to be a significant challenge for the hospitality sector in 2025. This problem, which...
Fifteen Mastercooks at the 1.000 best restaurants in the world
No fewer than 28 Belgian restaurants are among the 1.000 best in the world according to "La Liste", the gastronomic ranking of...
3. Roasted Pumpkin Crème Brulee with Cardamom
Ingredients (for 6 servings)
- 500 ml cream
- 100 g sugar
- 6 egg yolks
- 150 g roasted pumpkin puree
- 1 tsp cardamom powder
- Cane sugar for caramelizing
Preparation of the dessert
- Heat the cream with cardamom. Let it steep for 10 minutes and strain.
- Beat the egg yolks and sugar until fluffy. Add the pumpkin puree.
- Mix the warm cream with the egg mixture. Pour into ramekins.
- Bake in a bain-marie at 150°C for 40-45 minutes. Let cool.
- Sprinkle with cane sugar and caramelize with a burner.
Serving the dessert
Garnish with roasted pumpkin seeds for a crunchy touch.
4. Coconut and Kaffir Lime Snowball
Ingredients (for 6 servings)
- 200 ml coconut cream
- 200 ml cream
- 100 g sugar
- Juice and zest of 2 kaffir limes
- 100 g white chocolate
- 50 g grated coconut
Preparation of the dessert
- Heat the coconut cream, sugar, juice and zest of kaffir lime.
- Melt the white chocolate into the mixture and let it cool.
- Whip the cream until stiff and gently mix with the coconut mixture.
- Form balls and roll through the grated coconut. Leave to harden in the freezer.
Serving the dessert
Place the snowball on a bed of marinated pineapple cubes or lychees.
5. Chocolate Lava Cake with golden crème anglaise
Ingredients (for 6 servings)
For the Lava Cake:
- 150 g dark chocolate (70% cocoa)
- 100 g unsalted butter
- 100 g fine granulated sugar
- 3 eggs
- 3 egg yolks
- 50 g flour
For the crème anglaise:
- 250 ml of whole milk
- 250 ml cream
- 1 vanilla pod
- 5 egg yolks
- 100 g sugar
- Gold powder (edible)
Preparation of the dessert
- Lava Cake:
- Preheat oven to 200°C. Butter 6 small ramekins and dust with flour.
- Melt the chocolate and butter in a bain-marie. Let it cool down a bit.
- Beat the eggs, egg yolks and sugar until fluffy.
- Mix the melted chocolate with the egg-sugar mixture and fold in the flour.
- Divide the batter between the ramekins. Bake for 8-10 minutes until the outside is firm and the inside is runny.
- Crème anglaise:
- Bring the milk and cream with the vanilla pod (cut open) to the boil. Let it steep and remove the pod.
- Beat the egg yolks and sugar until fluffy. Pour a little of the warm milk into the egg yolks and beat quickly.
- Return the mixture to the pan and heat, stirring, until the cream thickens slightly.
- Sift and add a pinch of gold powder.
Serving the dessert
Turn the lava cake upside down onto a plate and serve with a spoonful of crème anglaise.
NOOR & NOOR has decades of experience in setting up and running catering businesses, specialty stores and providing various services, both B2B and B2C.
To carry out its activities, NOOR & NOOR relies on innovative insights and ideas from young marketers and micro-influencers for the management of your social media.
NOOR & NOOR works closely with specialized partners for the technical aspects of the assignments, but also with you for accurate and recent content.
The main activities of NOOR & NOOR are Social Media Management. Then building and managing websites and web shops, SEO Content Writing or writing search engine related articles, Virtual Assistance en Link Building via this website.
6. Lemon Meringue Parfait
Ingredients (for 6 servings)
For the Parfait:
- 250 ml cream
- 4 egg yolks
- 100 g sugar
- 2 lemons (juice and zest)
For the Meringue:
- 3 proteins
- 150 g caster sugar
For the Pistachio Crumble:
- 50 g flour
- 30 g butter
- 30 g sugar
- 50 g chopped pistachios
Preparation of the dessert
- Perfect:
- Whip the cream until stiff.
- Beat the egg yolks and sugar in a bain-marie until fluffy.
- Add the lemon juice and zest, and fold in the whipped cream.
- Pour into molds and freeze for at least 4 hours.
- Meringue:
- Beat the egg whites until stiff and gradually add the sugar.
- Make small tufts on a baking tray and bake for 1 hour at 100°C.
- Pistachio Crumble:
- Mix all ingredients into a crumbly dough.
- Bake for 10 minutes at 180°C until golden brown.
Serving the dessert
Remove the parfait from the mold, garnish with meringue, crumble and, if desired, extra lemon zest.
Share this blog post!
Do you know other professionals, hobby chefs, colleagues, friends and/or acquaintances who could also benefit from our blog articles? We would really appreciate it if you would share this blog article in your network. You can easily do this using the social media buttons below. Thanks in advance!
