Consider it making your own job opportunity. How would you go about convincing a restaurant that has no pastry staff and currently buys their desserts in to hire you as a pastry cook (pt or ft) to make their desserts in house?
I could put together a dessert menu and cost it out, make a pretty chart with break even points etc. Maybe even plating diagrams (I'm crappy at graphic arts though).
Maybe 3-5 dessert items. Either pre-plated items like baked custards or mousse in martini glasses, or slice and serve. Additional components limited to at most a sauce and a single garnish. Existing staff would do the service, and I would do the prep and appropriate assembly prior to start of service.
I've got a 4 qrt ice and salt ice cream machine I could lug around. Maybe house made ice creams would be a extra selling point.
I'm thinking payment on a salary independent contractor basis, for a set amount of portions. I'm looking for flexibility in schedule and to lessen the strain on the labor budget.