Dessert presentation

Churro Plated dessert There's just something about the crispy and doughy texture, the cinnamon sugar coating, and the way they're so perfect for dipping into chocolate that makes them irresistible. And now there's a new way to enjoy these delicious treats: as a plated dessert. Served with a “burnt” sugar ice cream, miso chocolate espuma, and a bitter chocolate sauce, it makes them even more irresistible. A super-easy plated dessert

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An innovative twist on dessert ingredients and presentation style takes center stage A refreshing mix of tropical ingredients is skillfully combined, featuring a coconut-infused panna cotta as the main attraction

For the presentation of this dessert, a minimalist approach is taken to highlight the vibrant colors and intricate flavors The panna cotta is molded into elegant round shapes, delicately placed on individual serving plates

I would love to say that the salted caramel with this dessert may steal the limelight, but you just cannot beat the creamy vanilla-scented panna cotta. It has just the right amount of sweet, fruit and crunch.

Sweet and sour orange meets sweet nutty almond and floral lavender in a variety of temperatures and textures in this fun dessert. Though nothing in this is hard to make on its own, there are a lot of components. Thankfully many can be prepared in advance for an easy assembly and serving. I like to make everything but the marshmallow topping up a day or two in advance.

Vincent Angebault Agrumes, passion

A unique dessert presentation style for this combination could be to serve the chocolate lava cake on a bed of crushed pistachios, creating a visual contrast and allowing for a delightful mix of textures

Red Velvet Strawberry Cheesecake ❤️🍰🍓 Ingredients: For the Red Velvet Cake Base: 1 ½ cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 tablespoon cocoa powder 1 cup vegetable oil 1 cup buttermilk, room temperature 2 large eggs, ro...

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.

Pastry Chef Joakim Prat | cacao-barry.com