Advance Fine Dining Plated Dessert by World Pastry Champion

Professional Plated Dessert by World Pastry Champion

This program will cover 6 world class plated dessert based on different skills and techniques about plated dessert and can be easily replicated in the kitchen

Apple and Celery Leaf - A single serving dessert composed of apple filled beignets, crisp apple chips, blending well with a white chocolate powder, a delicious caramel sauce, a light airy celery foam, served along with a green apple sorbet

Chocolate Combination - A plated dessert consisting of a crème fraiche parfait, whiskey soaked chocolate sponge,decadent chocolate mousse and a light cappucino foam, served along with moch sugar cubes made from marshmallow.

La Namalaka De Fraise - Inspired by the japanese namelaka, this dessert consists of a caramalised white chocolate namelaka along with a strawberry jelly, crisp sable base, balsamic reduction and garnished with crisp strawberry tuile.

Lemon Plate - A single serving dessert consisting of a delicious hazelnut crunchy base, a creamy lemon mouselline served along with a tangy lemon confit powder and a lemon thyme sauce. The dessert is served with a yoghurt sorbet.

Mango sticky Rice - A dessert of the tropics. It consists of sticky rice served along with caramel sauce, a creamy coconut diplomat, crisp nougatine and a refreshing mango sorbet.

Fragrance - Strawberry sparking water and strawberry combination. Verity of texture and refreshing flavour to balance this plated.

This program can be perfectly used in a high quality restaurant, Fine dining or High End cafe.

We hope this program will help you immensely to replicate these recipes in your home kitchen or professional production