Basic Plated Dessert by Master Chef
This program will cover 8 world class basic recipes based on different skills and techniques about plated dessert and can be easily replicated in the kitchen
Apple Strudel – A classic Austrian dessert and consists of dough pulled paper thin and filled with an apples, cinnamon, raisins and sugar before rolling and baking until crisp
Apple Tart Tatin – Named after the tatin sister and after the hotel is was first made in, consists of beautiful layers of caramelised apples baked with flaky golden puff pastry
Berry Parfait – A sweet and tangy glace with the flavours of raspberry, strawberry and blackberry topped with fresh berries
Chocolate Fondue – A moist dark chocolate cake with a molten flowing centre, served hot next to cold vanilla ice cream
Crepe Suzette – Thin delicate crepes flambeed with sugar, fresh oranges and Cointreau
Crème Brule – A soft and creamy custard set over a dark caramel and baked before inverting to create a delicious vanilla pudding topped with caramel
Naugat Glacier – A semi frozen parfait of cream and nuts and combined with a crisp salty sable base
Panacotta – An Italian dessert meaning cooked cream, that’s set with gelatine, usually served with jelly or fresh fruit. The rich taste of the cream is perfectly balanced with the freshness and acidity from the fruit
This program will be a perfect to be used in a small restaurant or Café. This also act as a good starting for advance level plated desserts in Fine Dining
We hope this program will help you immensely to replicate these recipes in your home kitchen or professional production
