Fine Dining PlatingAlmond Ice CreamPatisserie FineGourmet Food PlatingFine Dining DessertsFood Plating TechniquesOrange SorbetCandied AlmondsDessert PresentationOrange Sorbet, Almond Ice Cream, Toasted Lavender Marshmallow, Honeycomb, Orange Gel, Almond Tuile, Candied Almonds, FlowersSweet 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.
Fancy Desserts EasyGastronomische DessertsFancy Desserts RecipesBeaux DessertsGourmet Food PlatingFood Plating TechniquesFine Dining DessertsDessert PresentationGreat British ChefsDulcey Chocolate with Fig, Blackcurrant and Almond RecipeFor 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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Aero Chocolate RecipesPlated Cake DessertWinter Plated DessertsPlated Dessert RecipesOpera Cake PlatingPlated Chocolate DessertsChocolate Dessert PlatingChocolate Plated Desserts Fine DiningFancy Plated DessertsAerated Gianduja Recipe (Chocolate Hazelnut Aero)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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EssenPear Entremet RecipeChocolate Cake Fine DiningChocolate Desserts Fine DiningChocolate Dessert Fine DiningPear Plated DessertFine Dining DecorWinter Plated DessertsFine Dining Dessert RecipesPerfect pear & chocolate dessertWe’re going to make a very delicious winter chocolate & pear dessert. It’s a whiskey & chocolate cream with a dulcey de leche cremeux, chocolate feulletine, a pear & cardamom sorbet and a beautiful caramelized pear & whiskey gel.The dulce de lecheSubmerge a can of condensed milk in a pan filled with water and bring this to a boil for 3 hours. We do this to caramelize the condensed milk. If necessary add more water to insure it stays submerged. After the three hours gently take the can out of…
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