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Dessert Plating

Discover Pinterest’s 10 best ideas and inspiration for Dessert Plating. Get inspired and try out new things.
We're saying hello to September with this month's dessert featured in our #ValrhonaCercleV calendar. Chef Noelle Gogg's Blood Orange & Sage plated #dessert made with OPALYS 33% tastes as lovely as it looks!

We're saying hello to September with this month's dessert featured in our #ValrhonaCercleV calendar. Chef Noelle Gogg's Blood Orange & Sage plated #dessert made with OPALYS 33% tastes as lovely as it looks!

Blood orange and Raspberry Financiers and 2 more..

My favorite part about eating in a restaurant has to be the final course, the dessert! I am always intrigued by dessert menus at fine dining restaurants.

Ingredients

Produce
  • 2 cups Blood orange, juice
  • 2 tbsp Blood orange, zest
  • 2 Blood oranges
  • 1 Candied blood orange, slices
  • 1/4 cup Hibiscus flowers, dried
  • 1 Raspberries, Fresh
  • 6 oz Raspberries
  • 1 tbsp Raspberry, freeze dried
  • 1 Raspberry, powder
Refrigerated
  • 100 g Egg whites
  • 4 Egg whites
Condiments
  • 1 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Lemon juice, fresh
Baking & Spices
  • 1/2 cup All purpose flour
  • 3/4 cup Almond flour
  • 1 tsp Baking powder
  • 1 tsp Black pepper
  • 1/2 cup Brown sugar
  • 1 Pinch Cream of tartar
  • 3 1/8 cup Granulated sugar
  • 150 g Granulated sugar
  • 1 1/2 tsp Kosher salt
  • 3 tsp Vanilla
Dairy
  • 8 tbsp Butter, unsalted
  • 1 1/2 cups Half and half
Liquids
  • 1 1/2 cups Water
Other
  • Gold leaf
  • Pearls
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The 2017 Fonterra Proud to be a Chef competition gives apprentice chefs the chance to turn their passion for food into an incredible career as a top chef

Corner House @ Singapore

We have often said, you can judge how good a meal is, depending on how great the snacks are before the tasting menu commences. Corner House meets all expectations and more.

This stunning custard tart is an excellent example of how whey, an often discarded by-product, can be turned into something delicious whilst also reducing waste.

This stunning custard tart is an excellent example of how whey, an often discarded by-product, can be turned into something delicious whilst also reducing waste.

Ingredients

Refrigerated
  • 110 g Egg yolk
  • 2 Eggs
Condiments
  • 75 g Golden syrup
Pasta & Grains
  • 75 g Malt extract
Baking & Spices
  • 190 g Castor sugar
  • 2 1/2 g Maldon salt
  • 1 Maldon salt
  • 10 g Muscovado sugar
  • 429 g T55 flour
  • 1/8 g Table salt
Dairy
  • 300 g Butter, unsalted
  • 1 kg Cheese whey
  • 200 g Double cream
  • 40 g Greek yoghurt
  • 47 1/2 g Reduced whey
  • 30 g Skimmed milk, powder
  • 10 g Whipping cream
  • 20 ml Whipping cream
  • 400 g Whole milk
  • 3 ml Whole milk
Other
  • 6g of glucose
Opera Cake Food by: www.askachef.tv Photography: www.andersonsworld.com

This photo was taken by Steve Anderson (www.andersonsworld.com) during a workshop at The Art Institute, Orange County. Food by Colleen Johnson and Stephanie Hsieh.

Credit to @chef_yankavi Chocolate ganache, cardamom and caramel

Credit to @chef_yankavi Chocolate ganache, cardamom and caramel, nut crunch, pink rose cream. . If you like what you see please Like and Comment below and remember to check out and follow the origi…

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