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Plated desserts

Discover Pinterest’s 10 best ideas and inspiration for Plated desserts. Get inspired and try out new things.
by Andrew Gravett

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.

Ingredients

Produce
  • 340 g Fig puree
  • 130 g Figs
  • 2 Figs, wedges
  • 1 Orange
Refrigerated
  • 8 g Egg
Condiments
  • 15 g Sugar syrup
Baking & Spices
  • 87 g Castor sugar
  • 14 g Icing sugar
  • 1 g Pectin
  • 1 pinch Salt
  • 36 g T45 flour
  • 193 g Valrhona dulcey chocolate
  • 10 sticks Valrhona dulcey chocolate
Nuts & Seeds
  • 5 g Almonds, ground
Dairy
  • 18 g Butter, unsalted
  • 227 g Whipping cream
  • 113 g Whole milk
Liquids
  • 212 ml Water
Other
  • 150g of blackcurrant purée
  • 43g of dextrose
  • 2g of powdered gelatine, mixed with 10ml water
  • 6g of liquid glucose
  • 2g of Super neutrose
Orange Sorbet, Almond Ice Cream, Toasted Lavender Marshmallow, Honeycomb, Orange Gel, Almond Tuile, Candied Almonds, Flowers

1 · 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.

Ingredients

Produce
  • 1 1/4 cup Meyer lemon, juice
  • 3 g Monk fruit, powdered
  • 2 tbsp Monk fruit, powdered
  • 4 Oranges, zest of
Refrigerated
  • 2 Egg white
  • 6 g Egg white
  • 5 Egg yolks
Canned Goods
  • 1 g Whey protein powder
Condiments
  • 2 1/4 tsp Stevia glycerite
Baking & Spices
  • 1 tsp Agar agar
  • 2 1/8 tsp Almond extract
  • 3/4 tsp Baking soda
  • 3 Coloring, orange natural
  • 2 Coloring, purple natural
  • 4 g Defatted almond flour
  • 1 tsp Orange extract
  • 1/4 tsp Salt
  • 4 pinch Salt
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Xanthan gum
Oils & Vinegars
  • 3 drop Lavender culinary vegetable oil
  • 3 drops Oil, orange
Nuts & Seeds
  • 1 cup Almonds
Dairy
  • 6 g Butter
  • 1 tbsp Butter
  • 1 1/2 cup Cashew milk beverage
  • 1 cup Heavy cream
Beer, Wine & Liquor
  • 1 tsp Gin
Liquids
  • 2 1/4 cup Water
Other
  • 3/4 cup allulose
  • 100 g Allulose
  • orange color (natural, to taste)
  • edible flowers (optional, for garnish)
  • 30 g Inulin
Churro Plated dessert There's just something about the crispy and doughy texture, the cinnamon sugar coating, and the way they're so perfect for dipping into chocolate that makes them irresistible. And now there's a new way to enjoy these delicious treats: as a plated dessert. Served with a “burnt” sugar ice cream, miso chocolate espuma, and a bitter chocolate sauce, it makes them even more irresistible. A super-easy plated dessert

Churro Plated dessert There's just something about the crispy and doughy texture, the cinnamon sugar coating, and the way they're so perfect for dipping into chocolate that makes them irresistible. And now there's a new way to enjoy these delicious treats: as a plated dessert. Served with a “burnt” sugar ice cream, miso chocolate espuma, and a bitter chocolate sauce, it makes them even more irresistible. A super-easy plated dessert

in the kitchen x not your average lemon tart — langijo

It's been a sunny season of eating fresh fruit and a lot of simple cooking. Earlier this summer I really wanted to create a different lemon tart, but still very familiar. I love a delicate & tangy lemon curd with an extra buttery tart base, a classic for a reason. It's com

Pineapple, basil, lime and white chocolate mini mousse - In Love With Cake

Pineapple is a very good companion for all exotic fruits, of course, but did you know the delightful match with basil? They not only taste light, moist and creamy, but they look cheerful and again, they’re full of summer flavors!

Vincent Angebault on Instagram: “🍋🍃 . . . . #paris #yummy #instag #plate #plate #france #chefstoday #pornfood #chefstalk #chefsofinstagram #noumea #photo #photography #2018…”

Vincent Angebault on Instagram: “🍋🍃 . . . . #paris #yummy #instag #plate #plate #france #chefstoday #pornfood #chefstalk #chefsofinstagram #noumea #photo #photography #2018…”

Chocolate Raspberry - Chef's Commissary

Dark Chocolate Brownie Cake layered with White Chocolate Raspberry Ganache and Dark Chocolate Mousse, topped with a Dark Chocolate Glaze Product Specifications: Product ID: 10001 Case Count: 36 – 1.25”x 4”

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