Plated desserts

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Fine Dining Plating, Almond Ice Cream, Patisserie Fine, Gourmet Food Plating, Fine Dining Desserts, Food Plating Techniques, Orange Sorbet, Candied Almonds, Dessert Presentation

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.

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Karen McCants Abbott
Gourmet Dessert Plating, Panacotta Plating Ideas, Desserts Plating Ideas, Fancy Food Plating, Spring Plated Desserts, Fine Dining Plating Desserts, Restaurant Plating Ideas, Easy Plated Desserts Ideas, Cheesecake Presentation Ideas

Monty Bojangles Vegan Cocoa Dusted Truffles Tower (3 x 100g Gift Pack) - 3 Luxury Vegan Chocolatey Truffle Boxes - Caramel Haze, Cocoa Berry Blush, Cocoa Nib Nights - Vegan Chocolate Gift : Amazon.co.uk: Grocery

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Sara
by Andrew Gravett Fancy Desserts Easy, Gastronomische Desserts, Fancy Desserts Recipes, Gourmet Food Plating, Beaux Desserts, Food Plating Techniques, Fine Dining Desserts, Dessert Presentation, Great British Chefs

For a beautiful dessert that'll challenge your skills in the kitchen, look no further than this celebration of autumnal fruit from Andrew Gravett. Dulcey chocolate, figs and blackcurrants are presented in the format of cream, compote, coulis and sorbet, with little almond sablé biscuits adding a crunchy textural contrast.

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Great British Chefs
Plated Cake Dessert, Aero Chocolate Recipes, Winter Plated Desserts, Plated Chocolate Desserts, Plated Dessert Recipes, Opera Cake Plating, Chocolate Plated Desserts Fine Dining, Chocolate Dessert Plating, Fancy Plated Desserts

This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour. This recipe doesn’t use other oils, which is common in other aerated chocolate recipes which is mainly used to thin out the chocolate and make it easier to incorporate air and use in the siphon. Adding other oils dilutes the flavour or could also impart and off-putting taste. This recipe uses cocoa butter instead, which has the same effect but with a…

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Josie Warmka

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