by Andrea Doyle | June 6, 2014

Panna cotta served in sterilized eggshells. 

I recently had the pleasure of spending time in the kitchen with Lynn Mansel, executive pastry chef at Mohegan Sun in Uncasville, CT, surrounded by intricate desserts that were waiting to be rolled out for a meeting group. One thing became clear -- mini desserts are hot right now.

Attendees can have more than one and still not overindulge. They make dessert planning easy for a meeting professional as there is no decision regarding what flavor to serve -- a taste of each will be offered. Mini desserts also help attendees manage their calories while still having something sweet.

Mini pies, small cheesecakes, and dollops of gelato are all popular. Mansel says presentation is just as important as taste. Panna cotta served in sterilized eggshells, mousse in push up containers, warm dessert ravioli, tarts on long skewers, and mini cones filled with gelato are all being served at Mohegan Sun.

For more information on Mansel and his innovative creations, head here.