Restaurant plated desserts

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#dessert

The dessert is presented in a modern and artistic style, with each component individually plated to create a visually stunning presentation The chocolate mousse is elegantly piped into a quenelle shape, and the lemon curd is delicately spooned on top, creating a vibrant contrast of colors

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

These crème brûlée bites are surprisingly easy to make, yet look deceivingly fancy when served in individual spoons.

An exquisite dessert masterpiece is presented on a sleek black slate, showcasing a harmonious combination of flavors and textures A velvety vanilla bean panna cotta takes center stage, its smooth surface adorned with a drizzle of rich salted caramel sauce, adding a touch of indulgence

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.

LAVO Cannoli Recipe by #ValrhonaCercleV Chef Paola Marocchi of Tao NYC Copied @valrhonausa

©Orlando Jsoto, Chef

A deconstructed version of a mango cheesecake recipe from pastry chef Daniel Fletcher, with the exotic flavours of passion fruit and mango.

Bittersweet temptation