Bitterness in Desserts: Making It Make Sense

Bitterness is one of the most difficult flavors to incorporate successfully in sweet dishes, but when handled correctly it prevents desserts from becoming cloying and adds sophisticated complexity. The judges praised Savannah's mustard greens: "Bitterness is really hard to do well in desserts, and she made it make sense here." The key is taming the bitterness just enough while preserving its essential character. A light honey-lemon dressing bridges bitter greens to sweet components without masking their peppery bite. The bitter element should serve as counterpoint—a high note against the sweetness—rather than competing for dominance. If greens are too assertively bitter, a 10-second blanch in boiling water followed by an ice bath shock will tame them while preserving color and crunch.