Professional Plated Dessert by Master chef

This program will cover 7 world class plated dessert based on different skills and techniques about plated dessert and can be easily replicated in the kitchen

Chocolate Mousse & Orange confit- An individual portion dessert consisting of a mille feuille of chocolate mousse on a crunchy base, an orange confit and blood orange granita

Carrot Cake Revisited - A deconstructed plating of carrot cake composed of carrot cake, cream cheese frosting, caramelised walnuts, confit carrots paired with a carrot orange sorbet.

Japanese Cheese cake Revisited - Cheesecake, strawberry jelly, airy strawberry foam, sable viennois and crème chantilly along with fresh strawberries and basil

Paradise Berries - A combination of cheese and berries. It consists of a cheese ice cream, raspberry sorbet and strawberry sorbet along with a balsamic reduction and crumble

Pineapple Riz au lait - An asian inspired dessert consisting of pineapples poached in orange juice, served along with rice cooked in milk. The dessert is accompanied with a lemon flavoured souffle and crisp nougatine.

Raspberry Souffle - Learn the art of making a perfect souffle. A warm dessert made from raspberry flavoured custard and beaten egg white meringue. It is served along with a lemon sorbet..

La Mandarin - A cold dessert made a hazelnut parfait on a crunchy hazelnut praline base and chocolate almond sponge, served along with lime whipped jelly and citrus caramel sauce.

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