DHB 4044

KOLEJ VOKASIONAL DATUK SERI ABU
ZAHAR ISNIN, 77000, JASIN, MELAKA.

DHB 4044
DESSERT PLATING
INDIVIDUAL ASSIGNMENT

NAMA PELAJAR NURUL NAILA BINTI MUSTAKIN

NO. KAD PENGENALAN 030318-01-0362

PROGRAM 2 DVM HBP

NAMA PENSYARAH 1.PUAN MARLIANA BINTI SURATMAN
TARIKH HANTAR 2. PUAN NURUL SYAHIDA BINTI MOHAMED
05 JANUARI 2023

1

ISI KANDUNGAN

BIL TAJUK MUKA SURAT

1 INTRODUCTION OF DESSERT 3-4
PLATING

2 PRINCIPLES OF DESSERT PLATING 5

3 VARIOUS STYLE OF EACH DESSERT 6-36

4 SKETCH/DRAWING 6-36

5 RECIPES 6-36

6 CONCLUSION 37

7 REFERENX 37

2

INTRODUCTION OF DESSERT PLATING

A plated dessert is an arrangement of one or more components. For most desserts, all the
components are prepared well in a advance . A plated dessert itself. However, is assembled a la
minutes (at the last minutes). All the components needed including mousses, meringue , ice cream
and sorbets cookies, dough, cake layers, pastry cream, and dessert sauce are used to make
presentations that is more than the sum of its parts.

When planning for a plated dessert, there are five characteristics that should be considered. Three
apply to mouth feel and flavour. And are the important is flavour, texture and temperarure. Then,
the other two are visual is colour and shape.

Flavours should enhance or complement each other, such as caramel sauce served with roasted
fruit, or offer a pleasing contrast, as a tart flavour(lemon) paired with a sauce that is sweetened, to
achieve this, taste the components separately and then together to evaluate and make sure they
work together. Plan for pleasing combinations of texture and temperature. If the main item is soft,
such as a mousses or ice cream, add a crispy or crunchy component such as small cookies or
caramelized nuts for a texture contrast temperature contrasts are also pleasing such as a scoop of
ice cream with a warm fruit tart.

Visually, a variety of colours and shapes can be attractive, but be careful not to include too much
or the results will come across as a jumble. The plate needs to be visually appealing. Through the
balanced use of colour and shape, you can present a dessert simply and elegantly. Let the food
speak for itself. Brown is a good colour, and well – prepared dessert with a few shades of brown
can look very appealing. A traditional tarte tatin, for examples, need little or no garnish to make it
look appealing the apples have been caramelized properly.

All of these elements together create a palette from which an infinite number of combinations
affect you differently whenever you put food on your table. Chefs and, now more than ever, pastry
chefs are always trying to push the senses to the limits in never-before-thought-of ways, but the
underlying principles that make food taste good are unchanged. Here is a short summary such as
Variety and diversity in textures and the elements of taste make for interesting food, avoid

3

monotony.Contrast is as important as harmony, but avoid extremes and imbalance. Food that
comes from the same place (time/season or location) usually works together.Fresh and ripe rules
every time.
About a visualize, When deciding what to make, pesonal need to draw on what you have to work
with the consider the following such as available ingredient what do I have or what can I get now?
Past experiences, what worked, what didn’t, likes, dislike.Factory (smell) and gustatory (taste)
memory picture in your mind how something will taste or smell. Sensory triggers, what catches
your eye, or what smell, sound, or feel of a raw ingredient gets you thinking of an idea?
Then, about a flavour profile, There are a number of elements making up all of the things you taste,
depending on your cultural background, but essentially there are only a handful of elements that
compose all of the taste profiles. Western definitions traditionally break taste into four major
elements such as salty, sweet, sour, and bitter. Whenever, Asian cultures have added the following
to the list such as Umami (literally, “pleasant savoury taste”), spiciness and astringency.

4

PRINCPLES OF DESSERT PLATING
Whether you’re serving up fine cuisine or modest fare, it’s important to pay attention to how you
present your dish. Therefore, it’s crucial for chefs to master the essentials of plating food. Here, 5
basic elements of plating and principles of food presentations. First, create a framework, start with
drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a
“practice plate” to work on executing your vision. Second, keep it simple, select one ingredient to
focus on and use space to simplify the presentation. Clutter distracts from the main elements of
your dish and might make it confusing for the diners to figure out what to focus on. Third, balance
the dish, play with colours, shapes, and texturesto ensure diners are not overwhelmed. The
presentation should never overpower flavour and function. Forth, get the right portion size, ensure
that there is the right amount of ingredients, and that the plate complements the dish, not too big
or small. Strike the right proportion of protein, carbohydrates and vegetables to create a
nutritionally balanced meal. Lastly, highlight the key ingredients, ensure the main ingredient stand
out, but also pay equal attention to other elements on the plate such as garnishes, sauces and even
the plate itself.

5

VARIOUS STYLE OF EACH DESSERT PLATING

1.0 CATEGORIES OF DESSERT PLATING

1.0.1 FROZEN DEESERTS

Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They
may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as
sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on
mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other
countries.

MENU OF FROZEN DESSERT

PHOTO & SKETCH RECIPES & METHOD

PEAR BOURDALOUE WITH HONEY Sable Breton

GINGER ICE CREAM AND CARAMEL Ingredients:

SAUCE 2no Egg Yolks, 75g Caster Sugar, 75g

Unsalted Butter, Softened, 100g Plain Flour,

5g Baking Powder, 1 pinch Flaky Salt and Egg

Wash

Methods:

Whisk eggs and sugar together till pale.Add

soft butter and whisk until well combined.

Sieve flour and baking powder together. Add

flaky salt and mix with spatula until just
combined. Chill mixture for 10 – 15mins. Roll

out to 0.5cm and rest in chiller for another 10
– 15mins. Cut out 8cm discs and glaze with

egg wash. Blind bake in rings at 170C for 8 -

10mins. Leave to cool

Spiced Poached Pear

Ingredients:

6

4 no Bosc/Anjou Pears [Peeled, and cored, left
whole}, 300 g Sugar, 1 pc Vanilla Bean, 2 pc
Cinnamon, 2 pc Star Anise and 5 pc Cloves.
Methods:
Bring 1L of water to boil with sugar, vanilla
bean, cinnamon, star anise and cloves. Lower
heat and add pears, place a cartouche on top.
Simmer till pears are tender, about 30mins.
Remove and cool completely

Almond Cream/Frangipane
Ingredients:
60g Butter, 60g Sugar, 60g Ground Almonds,
15g Plain Flour and 1no Whole egg.
Methods:
Cream butter and sugar till pale and fluffy. Add
ground almonds, flour and whole egg. Mix
well. Pipe into greased ring moulds with Sable
Breton base placed on the bottom. Fill almond
cream to 1/2 way. Place whole pears inside
pushing to the base. Bake at 180C till golden.
Remove and cool completely. De-mould and
serve warm or cooled down.
CARAMEL SAUCE (Yield: about 1 1/2 cups)
Ingredients:
200g Sugar, 200g Cream-Warm and 90g
Butter - Cubed
Methods:
Heat sugar with abit of water until thick and
brown-amber colour. Whisk in warm cream.

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Take off from heat. Whisk in butter slowly.
Reserve for service.
HONEY GINGER ICE CREAM (Yield: about
500g)
Ingredients:
335g Heavy Cream, 165g Whole Milk, 60g
Honey, Warmed, 4no. Egg Yolks, 10g Fresh
Ginger, 1 pinch Salt
Methods:
Combine milk, cream and honey in a pot and
bring to a simmer. Add freshly grated ginger
steep for 5 – 10mins. Bring back to simmer.
Whisk egg yolks and temper with cream
mixture. Place back into pot and heat to 82-
85C while stirring constantly. Add salt and
strain ice cream mixture into a bowl over an ice
bath. Cool down. Pour mixture into ice cream
machine and churn for 20-30mins till desired
consistency is achieved. Freeze and set aside
for service.

8

PHOTO & SKETCH RECIPES & METHOD

DESSERT CREPES WITH RASPBERRY Raspberry Sorbet:

SORBET

¼ cup water, 3 tablespoons white sugar, 1

½ cups fresh raspberries

Crepes:

3 eggs, ½ cup milk (Optional),

½ cup water,3 tablespoons unsalted butter,

melted, ¾ cup all-purpose flour,

½ teaspoon salt, 1 teaspoon butter

Garnish:

3tablespoons confectioners' sugar, 1 apple,
cored and sliced, 1 sprig fresh mint (about 15
leaves), 2 tablespoons currants

Step 1: Heat 1/4 water and 3 tablespoons sugar
in a saucepan over medium heat until mixture
is simmering and sugar is dissolved. Remove
from heat and allow syrup to cool to room
temperature. Step 2: Place raspberries in the
bowl of a food processor; pulse until pureed.
Pour cooled syrup into raspberry puree and
mix well. Strain through a fine-meshed sieve
into a container. Cover with plastic wrap and
freeze until firm, at least 2 1/2 hours. Break up
with a fork and place back in the freezer. Step
3: Combine eggs, milk, 1/2 cup water, and 3
tablespoons melted butter in a bowl; beat with
an electric mixer until smooth and creamy.

9

Add flour and salt and mix until batter is
smooth. Step 4: Grease a 9-inch nonstick
skillet with 1 teaspoon butter over medium
heat. Pour a small ladleful of batter into the
skillet. Immediately rotate the skillet until
batter coats the cooking surface in a thin layer.
Cook until the top of the crepe is no longer wet
and the bottom has turned light brown, 1 to 2
minutes. Run a spatula around the edge of the
skillet to loosen crepe; flip crepe and cook until
the other side has turned light brown, about 1
minute more. Slide ready crepe onto a warmed
plate and keep warm. Repeat with remaining
batter. Step 5: Arrange crepes on plates and
dust with confectioners' sugar. Place a scoop of
raspberry sorbet on the side and garnish with
apple slices, fresh mint leaves, and red
currants.

PHOTO & SKETCH RECIPES & METHOD

MANGO AND WHITE CHOCOLATE Parfait

PARFAIT. 2 egg, 4 egg yolks, 160 g caster sugar, 600 g

cream, 200 g White Chocolate, 1 tsp vanilla

essence, 4 tsp Gelatine sheet bloom it over cold

water, 200 g Mango Puree

Mirror Glaze

150 g water, 300 g caster sugar, 200 g

condensed milk, 25 g gelatine bloom it over

cold water, 375 g White Chocolate, 1 tbsp

vanilla extract, 2 drop yellow food coloring

10

Line a tray with greaseproof paper or spray a
dariole mould. Whisk eggs, egg yolks, sugar
and vanilla essence over a bain marie until 75
degrees. Remove from bain marie and whisk
till cool. Melt the chocolate over a bain marie
and place aside for a few minutes. Meanwhile,
whip the cream to soft peak. Squeeze the water
out of the gelatine and melt it over bain-marie.
Mix the gelatine into the egg mixture. Gently
mix the chocolate through the egg sabayon
mixture. Fold through the whipped cream
mixture. half – half .Place in a tray or moulds
and freeze immediately for about 4 hours or
overnight.
Step for mirror glaze, Bring the water, sugar,
and condensed milk to a gently simmer. Turn
off the heat an stir the bloomed gelatine into
the mixture. Pass this mixture through the
sieve to remove any gelatine clumps. Pour the
mixture over the chocolate until it dissolves.
Use an immersion blender fully submerged
into the liquid to avoid any air bubbles. Blend
this until the entire mixture is smooth and
homogenous. Blend the food coloring into the
mixture
Unmould the parfait into a wire rack with a tray
in the bottom. Pour the glaze on top of the
parfait using a ladle

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1.0.2 warm & hot dessert
A hot dessert can be any sweet food served at the end of a meal at a high temperature. Some cold
or lukewarm desserts may be heated quickly in a microwave or hot oven prior to serving to improve
their consistency. Brownies may fall into this category of hot desserts that can also be served cold.
They are frequently reheated and served with cold ice cream, whipped cream, and hot fudge sauce
to create a hot fudge brownie sundae.

12

PHOTO & SKETCH RECIPES & METHOD

Cranberry Bread Pudding with Sauteed Bread pudding:

bananas, Caramel Sauce, and Tuile cookies 4 cups bread, 2 eggs, 1/2 banana, 1/2 cup dried
cranberries, 4 tbsp soy butter, 2 cups non dairy

milk 1/3 cup sugar, 1/3 cup brown sugar, 1 tsp

cinnamon, 1/4 tsp nutmeg, 2 tsp vanilla

Break the bread into small pieces and fill an 8

x 8 in baking pan. Mix in cranberries. Melt the

butter and pour over the bread. Stir to mix. In
a blender, put the banana, ‘eggs’, milk, sugars,

cinnamon, nutmeg, and vanilla. Blend until

mixed. Pour over the bread mixture. Get a

spoon and press down on the mix a bit. Allow

to soak in one hour. Place more bread in the
‘wet areas” and press down. Allow to soak in

a bit more. Bake at 350 for 45 minutes

Garnish: Sautéd Bananas and caramel sauce:

1 banana, 2 tbs soy butter, 2 tbs brown sugar,

1/4 c soy cream, 1 tsp cornstarch

Cut the banana into 1 inch chunks. Place the

soy butter and sugar in a frying pan. Simmer

until melted an blended. Place in banana and

cook until edges are brown. Remove bananas.

Add in Creamer and cornstarch and simmer,

stirring the entire time, until thickene. Then,

put a product on a plate.

13

PHOTO & SKETCH RECIPES & METHOD

WISCONSIN BRIE WITH CRISPY CARAMEL:

APLLE FRITTERS , SALTED CARAMEL ½ cups sugar, ½ cup water, ½ cup heavy

AND APPLE BUTTER cream, 2 tsp salt, ¼ cup unsalted butter.

Place sugar and water into 3-qt. stainless steel

sauce pot. Cook over medium high heat until

mixture turns deep caramel color, 5 to 8

minutes, stirring occasionally. Remove from

heat, slowly whisk in cream. Bring to rapid

boil. Do not allow to steam. Stir in salt and

butter. Set aside. Keep warm.

FRITTERS:

1 ½ cups flour, ½ cups cornstarch, 1 ½ tbsp

baking powder, 1 ½ tbsp baking soda, 1 tbsp

salts, 2 cups cold water, canola oil(for frying),

4 crisp apple, 1 cup excellent quality apple

butter, 8 thick slides Wisconsin brie cheese.

Mix flour cornstarch, baking powder, baking

soda and salt in medium bowl. Whisk in cold

water. Heat a canola oil in large pot to 325 F.

dip apples into fritter batter. Carefully drop

into hot oil. Cook 1 to 2 minutes until golden

brown. Flip and cook an additional 1 to 2

minutes. Remove from oil and drain on paper

towel. Repeat until all apples are cooked.

Place large spoon of apple butter in center of

plate. Place one of the fritters on apple

butter,top with slices of the cheese. Place

another apple fritter on top, then drizzle with

caramel sauce. Repeat with remaining

ingredients.

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PHOTO & SKETCH RECIPES & METHOD
CREPES SAUCE BEGGAR’S PURSES 1 cup & 1 tbsp all-purpose flour, 3 larges eggs,
lightly beaten, 2 tbsp sugar, 1/s tbsp pure
vanilla extract, 1 ½ cup milk, 3 tbsp melted
unsalted butter, 4 lemon, crème patissiere,
sauce au chocolate, raspberry coulis, creame
anglaise, fresh raspberries and strawberries.
Step 1: to make the crepes, place the flour in a
bowl, and add the eggs, sugar, vanilla, and ½
cup milk. Whisk slowly until a smooth batter
forms. Add remaining 1 cup milk, and whisk
to combine. Cover, and refrigerate batter for 30
minutes or overnight. Just before using whisk
in melted butter.
Step 2: heat a 6-inch crepe pan, either well
seasoned or with a nonstick surface, over
medium heat. The pan is ready when a drop of
water dances on the hot surface. Hold pan in
one hand, tilting it slightly. Using a small ladle,
pour about 2 tbsp batter into pan where sides
and bottom meet. Turn pan in a circular motion
to spread batter evenly. The amount of batter
used should just coat bottom of pan. Any
excess should be poured back into bowl.
Step 3: cook the crepe until edges begin to
brown, 2 to 3 minutes. Flip, and cook 10 to 15
seconds more. Slide onto a plate. The surface
of the crepe should be medium brown. In color.
Repeat with a remaining batter, stacking
crepes of one another until all the batter is
used. Allow crepes to coo.

15

Step 4: to make lemon-zest strips, using
channel knife and working from top to bottom,
remove long strips from lemons. Try to keep
the strips from lemons. Try to keep the strips
as intact as possible to yield about three strips
from each lemon. Bring a medium pot of water
to a boil. Add lemon strips, and blanch for 30
seconds. Remove, and pat dry.
Step 5: to make purses, place a crepe on a clean
work surface. Fill with about 1 tbsp crème
passiere. Gather edges of crepe up and around
filling, creating a “ beggar’s purses”. Tie purse
closed with lemon zest strips. If desired,
reserve a few crepes to fill with berries when
plating.
Step 6: to serve, arrange purses on plates.
Decorate plates with sauce au chocolate,
raspberry coulis or crème anglaise. If desired,
and berries. An unfilled crepe, if using, can be
folded and filled crepe with diced berries.

16

1.0.3 custard and cream-based dessert

Custard is a culinary preparation made by blending eggs with milk or cream. Custard is thickened
by the coagulation of the egg proteins, which is achieved by gently heating the custard in some
way.

PHOTO & SKETCH RECIPES & METHOD
HONEY AND THYME CUSTARD Ingredients:

1/3 cup mild honey, such as clover, plus more
for serving, 1/2 cup heavy cream,1 1/2 cups
milk, 3 thyme sprigs, 1 vanilla bean, seeds
scraped, 4 large egg yolk, 2 tablespoons
cornstarch,1 tablespoon sugar, 3/4 teaspoon
unflavored gelatin, softened in 1 tablespoon of
water, Raspberries and sea salt, for serving

Methods:

on a saucepan, cook the 1/3 cup of honey over
moderately low heat for 2 minutes. Add the
heavy cream, milk, thyme and vanilla bean and
seeds and simmer over low heat for 4 minutes.
Discard the thyme and vanilla bean. In a
heatproof bowl, whisk the egg yolks,
cornstarch and sugar. Gradually whisk in the
hot honey milk. Return to the saucepan; whisk
over moderate heat until thickened and
bubbling, 3 to 4 minutes. Off the heat, whisk in
the softened gelatin. Strain into 4 small jars and

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PHOTO & SKETCH refrigerate until chilled, 1 hour. Serve with
SOUS VIDE CRÈME BRULEE berries, honey and a sprinkling of sea salt.

RECIPES & METHOD
Crème brulee:

1 vanilla bean, 6 tbsp castor sugar, 11 large egg
yolks, 1/8 tsp salts, 2 ½ cup heavy cream, 6
mason jar

Heat sous bath to 80 c. add vanilla seeds and
sugar to a small bowl and combine thoroughly
with your fingertips so that no clumps remain.
In a large bowl, whisk egg yolks , vanilla sugar
and salt until well combined. Continue
whisking as you slowly incorporate the heavy
cream. Strain the mixture into a large clean
bowl and rest 20 minutes. This ensures that all
bubbles will have time to rise to the surface and
dissipate. Fill each mason jar with a generous
¼ cup of the liquid, reserving the remaining 2
-cups liquid for the vanilla ice cream recipes.
Close each jar so the lid is fingertip tight.
When the sous vide bath is at proper
temperature. Using tongs, remove mason jars
from the water bath and place on countertop.
After 15 minutes, remove the lids to ensure
that condensation does not develop and then
allow the jars. To cool to the touch. When the
jars have completely cooled, about 35 to 45

18

minutes, add and tighten the lids. Reserve jars
in refrigerator for at least 4 hours before
service.

Vanilla ice cream, garnishes, assemble

2 cup, 12 mint sprigs, 4 peaches, 1 ½ tsp castor
sugar

Rinse mint sprigs, pat dry and reserve. Slide
peaches into 24 wedges and 12 cup cubes for
plating. Remove vanilla ice-cream from
freezer to soften for service. Pacotize the ice
cream reserved in the beaker. Remove the
crème brulee jars from refrigerator and run the
tip of the knife around the edge of each brulee
3 to 4 times. Cleaning the knife with a paper
towel after each rotation. Invert each brulee
onto small individual plates and if necessary,
tidy and remold each with a damp finger. Dust
the top of each brulee with ¼ tsp castor sugar.
Using a kitchen torch, torch each brulee until
the sugar has caramelized and is golden brown.
Add mint and peach wedge garnishes to each
plate and serve.

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PHOTO & SKETCH RECIPES & METHOD
Crème caramel with common ingredients 200g sugar, 60g water, 3 egg yolks, 2 whole

eggs, 80g sugar, 450g milk, 1 tsp vanilla

extract, 1 tsp instant coffee.

Preheat your oven at 150 darjah Celsius.
Prepare your ramekins near you as this will go
quickly. Put the sugar and water in a pot, into
high heat and boil into the caramel. You can
stir a bit before you put it into the heat to
dissolve the sugar. But once it’s boiling, (do
not stir it). Keep boiling it until it turns a little
bit brown. Once it reaches into your liking,
pour it into your ramekins. Divide it evenly
and let it cool down. To the make custard, put
the egg yolks, whole egg, and sugar in a bowl
and whisk it until combine.

Put the milk and vanilla extract in apot, stir it
and let it boil. Once the milk is boiling, remove
from the heat and pour it slowly into your egg
mixture while keep whisking as you pour it. It
will prevent the heat from cooking the egg.
Strain the mixture into a jug and pour it into
the ramekin and tap it against the bench to
remove any air bubbles. Put the ramekins into
a ramekin tray. Pour hot water into the tray
until it reaches almost half of the height of the
ramekins. Cover the tray with aluminium foil
and bake it for 20-25 minutes. Once you bake
it, check the ramekins by moving it around. If
you cant’t see a ripple effect from the custard,

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it means it’s done. Remove from the oven and
let it cool down a little bit. Put the ramekin
upside down onto a plate so now the sugar is
on top. Your crème caramel is ready to serve.

1.0.4 FRUIT-BASED DESSERTS

When it comes to baked fruit desserts, there are many variations and most seem to revolve around
the same theme: a fruit layer baked with a dough on top and/or on bottom. The dough can be a pie
dough, a yeasted dough, a biscuit dough, or even cake batter.The naming varies by region or by
family tradition, and can lead to some arguing within communities. Here's a list of fruit desserts
that are common in North America to help mitigate some of the confusion. If you've ever wondered
if you're baking a crisp or a crumble, a grunt or a slump.

PHOTO & SKETCH RECIPES & METHOD

PASSION FRUIT WITH SPONGE -PASSION FRUIT BASED

CAKE,PEACH AND POOPY SEEDS

Egg yolk - 90g,Sugar - 55g,Butter -

65g,Gelatine (sheet) - 2g

Whisk the sugar with the egg yolks and passion
juice into a sabayon. Add the gelatine and
whisk cold (37°C). Add the butter and whisk.

-POPPY SEEDS AND SPONGE CAKE

Sugar - 40g, Egg – 2, Flour - 10g, Poppy
(seeds) - 40g, Olive oil - 1 drop

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Mix the poppy seeds with the sugar. Add the
eggs and flour. Mix finely. Strain and pour into
a siphon. Insert 2 gas capsules on. Make an
incision in the bottom of a carton cup. Fill in
for 2/3 of the dough. Cook in the microwave at
900 watts for 45 seconds. Let cool on a wire
rack.

-MILK ICE CREAM

Milk - 525g,Milk powder 0% - 40g,Crème
fraîche - 150g,Sugar - 125g

Mix the milk with sugar and milk powder and
bring to a boil. Let cool, add the cream and turn
into ice cream.Mix the milk with sugar and
milk powder and bring to a boil. Let cool, add
the cream and turn into ice cream.

-BROWN SUGAR TUILE

Butter - 25g, Flour - 15g, Brown sugar - 50g

Mix all ingredients. Spread out on a Silpat®.
Bake in a preheated oven at 180°C during 4-5
min. Cut into the desired shape. Allow to cool.

-PEACH

Peach – 2,Water - 600gSugar - 300g, Vanilla
pods – 2g ,Cinnamon (sticks) – 2g,Lemon
(zest) – 2g,Cinnamon (sticks) – 2g

22

PHOTO & SKETCH Halve the peaches and remove the pit.Mix the
GRILLED CHILLI MANGO remaining ingredients and bring to a boil.
Poach the peaches in the syrup. Remove the
peel and allow to cool. Cut into the desired
shape.

-ASSEMBLY

Frozen fruit coulis : Raspberry & basil

Put some sponge cake in a deep plate. Add
successively some peach, cream, tuiles and a
few drops raspberry coulis. Finish with the
sorbet and basil leaves.

RECIPES & METHOD
1 pcs mango, sumac powder, chilli powder,
drizzle of olive oil, 1 tsp castor sugar, 1 lime,
mint to garnish, ice cream

Slice cheeks from sides of mango. Slide flesh
into a grid, without piercing skin, season with
chilli. Drizzle with olive oil. Cook, flesh sides
down, on a chargrill oven medium heat 3-4
minutes or until lightly charred. Meanwhile,
combine sugar, and lime rind and juice.
Sprinkle over warm mango. Serve over warm
mango.

23

PHOTO & SKETCH RECIPES & METHOD

BAKED APPLE WITH CINNAMON 4 pcs red apples, ¼ cup chopped walnuts, ¼

SUGAR, NUT FILLING AND VANILLA cup light brown sugar, 2 tbsp butter, ¼ butter

ICE CREAM AND CARAMEL SAUCE and ice cream for topping.

ON TOP

Preheat oven to 350 degree F. use a paring

knife or apples corer to remove the stem and

seeds from the apples, making a deep hole

where the filling will go. Combine the brown

sugar, butter and cinnamon in a amall bowl and

mix well to combine. Add the nuts, spoon

mixture evenly into each of the apples. Add ¼

cup of water to baking dish and places apple on

top. Bake for about 40-45 minutes, or until

apples are tender when pierced with a fork.

Remove from oven and allow to cool for a few

minutes. Spoon the sauce drippings from the

pan over the apples. Serve with ice cream, if

desired.

PHOTO & SKETCH RECIPES & METHOD
WINE POACHES PEARS The poched pears:

4 pcs pear-ripe but firm, 1-inch ginger, 1 ½ cup
dry red wine, 1 small orange, 1 ½ cup water, 4
cinnamon sticks, 6 whole cloves, ¼ cup sugar.

the pecan granola:

1 ½ tbsp coconut oil, 1 cup oats, ½ cup crushed
pecans, ¼ tsp cinnamon 1/8 tsp salt, 2 tbsp

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brown sugar. Sweetened whipped cream-to
serve

Peel the pears and cut them in half lengthwise.
Remove the core, leaving the stem intact. Peel
the ginger. In a large skillet, combine ginger,
the red wine, juice and zest of small orange,
water, cinnamon sticks. Whole cloves, and
sugar. Heat and stir until sugar is dissolved,
then add the pears. Simmer for 20 to 30
minutes until tender, occasionally turning to
ensure a consistent color. When tender,
remove the pears and continue to reduce the
liquid to about ½ cup, reserve the red wine
reduction sauce. For the granola, melt the
coconut oil in a skillet, then add the oats,
crushed pecan, cinnamon, and salt and toast for
4 minutes. Stirring constantly. Add the brown
sugar and cook until the sugar melts and the
oats are golden brown. To serve, spread some
granola on a plate, then top with a pear half and
sweeternd whipped cream, the drizzle with red
wine reduction sauce.

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1.0.5 chocolate-based dessert

The Key here is chocolate. A lot of desserts may have chocolate in them, but it is a secondary
flavor. A true chocolate dessert has chocolate at the heart of the whole thing. It is the base item
from which the rest of the dessert is built. So, ther you have it, that is the criteria for this article.

PHOTO & SKETCH RECIPES & METHOD

CHOCOLATE BOWNIES WITH HOT 350g dark chocolate, 250g butter, 3 eggs, 250g

FUDGE SAUCE RECIPE brown sugar, 1 tsp baking powder, 50g flour,

75g pecan walnuts-chopped

-fudge sauce

142ml double cream, 15g sugar, 15g butter,
10g butter

Preheat oven to 170c. melt the chocolate and
butter in a heatproof bowl over a pan of
simmering water. Whisk the eggs in a bowl
until thick and creamy, then add the sugar.
Keep whisking until ribbon stage. Combine the
baking powder and flour. Once the chocolate
cool, alternately fold the chocolate and flour
until the egg mixture then stir in the nut. Place
the lined tin and baked 45 to 55 minutes until
the top has cracked and the centre is just firm
to the touch. Leave the cool completely in the
tin, then cut into 24 small square with a sharp
knife. To the make the hot fudge sauce, put the
cream, sugar and butter in a saucepan. Heat
through until the sugar has dissolved. Remove
from heat, add the chocolate and leave to melt,

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then stir well. Serve brownies and hot fudges
sauce with vanilla ice cream.

PHOTO & SKETCH RECIPES & METHOD

CLASSIC CHOCOLATE MOLTEN 9 tbsp unsalted butter, 75g bittersweer

LAVA CAKE chocolate, 2 larges eggs, 2 large egg yolks, ¼

cup sugar, 1g salts, 2tbsp flour, icing sugar for

dusting.

Preheat the oven 232c. melt 1 tbsp of butter in
a microwave-safe dish for seconds. Brush
melted butter on the inside of four 8-ounce
ramkins. Lightly coat with flour. Tap out the
excess flour. Set the ramekins on a baking
sheet. In a double boiler, melts 8 tbsp butter
with the chocolates. Remove from heat and
whisk together to combine. In another bowl,
beat the eggs and eggs yolks, sugar, and salt at
high speed until thickened and pale, about 3
minutes. Quickly fold chocolate into the egg
mixture. Fold in the flour until just combined.
Divide batter evenly into the prepared
ramekins and bake on sheet tray for 9 minutes,
or until sides of the cakes are firm, the tops are
just slightly cracked, but the centers are soft
and slightly jiggly. Let the cakes cool in the
ramekins for 1 minutes. Run a knife or small
spatula along the sides of the ramekins a few
times release the cake. Cover eachramekins
with an inverted dessert plate. Carefully turn

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each one over, let stand for 10 seconds. And
then unmold. Use the spatula or knife to lift the
corner of the ramekin and a gloved hand to lift
and unmold the cake. Sprinkles with powdered
sugar. Serve immediately.

PHOTO & SKETCH RECIPES & METHOD
CHOCOLATE MOUSSE WITH chocolate mousse-1 ¼ cup heavy cream, 9
eggs, ½ cup sugar, 2 cups chocolate, ½ cup
HONEYCOMB AND CARAMELIA chocolate, 1 ¼ cups butter, ¾ cup milk.-praline
base- ¾ cup chocolate, 2 ¾ cup praline paste,
CREAM 1/3 cup butter, 1 ¾ cup crisp rice cereal.-
chocolate glaze- ¾ cup chocolate, ¼ cup
butter, 1 ½ tbsp light corn syrup. -caramelia
cream ¼ cup milk, ½ tbsp sugar, ¼ tsp vanilla
bean, ½ cup chocolate, 1 sheet gelatin, ¾ cups
cream. -honeycomb ¾ cup sugar, 2 tbsp water,
2 tbsp honey, ½ tbsp baking soda.

Chocolate mousse:

-in a separate bowl, using a stand mixer fitted
with the whisk attachment or a hand mixer,
whisk eggs and sugar in on medium-high
speed until light and fluffy about 7 minutes.
Set a smallpot, with about an inch of water in
the bottom, over medium heat and bring to a
simmer. Place the chocolate and butter in a
heatproof bowl over the pot of simmering

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water stir to combine until melted and well
incorporated. Remove chocolate mixture from
the heat. Fold the eggs mixture into the melted
chocolate. Then whisk milk into the chcolate
egg mixture. Last, gently fold in the whipped
cream. Place the mousse in apiping bag and set
aside.

For the praline base:

Line a small baking sheet with parchment
paper. Set a small pot with about an inch of
water in the bottom, over medium heat and
bring to a simmer. Place the chocolate, praline
paste and butter in a heatproof bowl over the
pot of simmering water. Stir to combine until
melted and well incorporated. Remove the
chocolate mixture from heat and fold in the
feuilletine. Spread the chocolate mixture onto
the parchment paper. Top with a second sheet
of parchment. Using a rolling pin, carefully
roll the mixture to an even thickness. Place the
pan in the freezer to set. Once chilled, remove
from the freezer. Using a round cookie cutter,
cut circles aside in the refrigerator until ready
to use.

For the chocolate glaze:

set a small pot, with about an inch of water in
the bottom, over medium heat and bring to a
immer. Place the chocolate, butter and light

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corn syrup in aheatproff bowl over the pot of
simmering water. Stir to combine until melted
and well incorporated. Keep warm until ready
to use.

For the caramelia cream:

In a small pot, bring the milk, sugar and vanilla
bean to a boil. Remove from heat, discard the
vanilla bean pod and add in the chocolate.
Process the mixture with an immersion blender
until smooth and fully incorporated. Fill a
small bowl with ice water and add in the
gelatin. Let sit 5 minutes to soften. Then, stir
the gelatin mixture into the chocolate to
incorporate. Let cool slightly then fold in the
whipped cream and set aside.

For the honeycomb:

Set a small pot with the sugar, water and honey
comb medium heat, stir to combine, then the
simmer, untouched, until the mixture
caramelizes, about 10 minutes. Lines a baking
sheet with silicone baking mat. Once the sugar
mixture has reached a deep golden color,
remove from heat and add the baking soda.
Place the honeycomb in the fridge to chill.
Once cooled, break up the honeycomb and
process in food processor to break up into pea

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size chunks. Reserve in an air-tight container
until ready to use.

To serve:

place a praline circle in the base of ring mold.
Pipe the mousse to the top and level off with a
spatula. Repeat with remaining praline circle
and mousse. Place the ring molds in the freezer
and chill until set. Once frozen, glaze with
chocolate glaze and place back into freezer.
When ready to serve, remove the mousse from
the freezer and let sit at room temperature for
30 minutes.

1.0.6 cheese-based dessert

Dessert cheese is a generic term for cheeses which are typically too rich to eat as an appetiser but
make perfect final courses or accompaniments for fruit and wine. There’s a wide range of dessert
cheese available, from sweet and creamy brie to tangy goat’s cheese. Dessert cheese also goes well
with nuts and crackers. Dessert cheese does make a great addition to a cheeseboard but will often
be too overpowering to use when cooking or as an appetiser.

PHOTO & SKETCH RECIPES & METHOD
PANNA COTTA 1 tablespoons unflavored gelatin, 2

tablespoons cold water, 2 cups heavy cream, 1
cup half and half, ⅓ cup sugar, 1½ teaspoons

vanilla extract

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In a very small saucepan sprinkle gelatin over
water and let stand about 1 minute to soften.
Heat gelatin mixture over low heat until gelatin
is dissolved and remove pan from heat. In a
large saucepan bring cream, half and half, and
sugar just to a boil over moderately high heat,
stirring. Remove pan from heat and stir in
gelatin mixture and vanilla. Divide cream
mixture among eight ½-cup ramekins and cool
to room temperature. Chill ramekins, covered,
at least 4 hours or overnight. Dip ramekins, one
at a time, into a bowl of hot water 3 seconds.
Run a thin knife around edge of each ramekin
and invert ramekin onto center of a small plate.

PHOTO & SKETCH RECIPES & METHOD
-CHRISTMAS FILO PASTRY PARCELS 2 packet frozen filo pastry, 1 large sweet
potato, 1 large leek, 1 tsp olive oil, 2 cloves
garlic, 1 cup cooked chestnuts, 150g soft
goat’s cheese, 5 sprigs fresh thyme, 50g
melted butter, salt & pepper.
- defrost the filo pastry. Peel the sweet potato
and chop it into 2cm cubes. Boil them in a
medium pot of boiling water for 15 minutes,
or until just soft, then strain.
- cut the leek lengthways and rinse well under
running water, making sure to get between all
the layers.
- slice the leek into 1cm slides and saute in a
heavy pan with alive oil over a medium heat

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for five minutes. Add the crushed garlic and
saute for a further five minutes over a low
heat.
- Remove the pan from the heat, add the
chestnuts and crumble in the goat’s cheese.
- remove the thyme leaves from the stalks and
add to the pan, and stir the mixture gently.
- unwrap the filo pastry and carefully lay the
sheets out flat.
- using a pastry brush. Brush one sheet with
melted butter, then lay another sheet of the
pastry directly on top. Cut into two.
- Spoon three tbsp of the filling on to each of
the two pastry. Sheet stacks and wrap tightly
into a parcel.
- place the parcels on a baking tray covered in
greaseproof paper, which has been brushed
with melted butter.
- once you have all the parcels on the baking
sheet, brush the top of each with melted butter.
- back in a moderate oven(180c) for 20-30
minutes, or until the parcels are crispy and
golden brown.
-to assemble, sprinkle the fresh thyme on the
plate then put it phyllo dough parcel which has
been baked to the plate.

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PHOTO & SKETCH RECIPES & METHOD

-EASY APPLE TURNOVERS WITH ICE 2 sheet puff pastry, 4 apples, 1 tbsp lemon

CREAM VANILLA juice, 1 tbsp butter, 1/3 cup brown sugar, 1/3

cup castor sugar, 1-2 tbsp apple pie, 1 tbsp

water, 1 tbsp corn starch

-preheat oven to 200c and line a baking sheet

with a parchment paper.

-peel, core & slice apples then toss with lemon

juice and set aside.

-place a large non-stick skillet over medium-

low weat and melt butter.

-once butter melted, add apples and cook 4-5

minutes until just soft.

-while apple are cooking, combine water &

cornstarch in small stirring ubtil well

combined. Set aside.

-add sugar and cinnamon to the apples, stirring

to combine, and cook for another 2 minutes.

Then add cornstarch slurry. Cook for another

minutes or so then remove mixture from the

heat and allow to cool.

-Remove puff pastry and lay flat. Cut each

square into 4 equal squares. Repeat with

second sheet of puff pastry.

-Place each smaller square on a small piece of

parchment paper (this helps make the

turnovers easier to move once filled), then

place the apple filling into the center of each

square.

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- Once all squares are filled, fold over
diagonally to form a triangle. Place on
prepared baking sheet and bake for 25 minutes
or until golden brown.
- to assemble, arrange a puff pastry on a plate
and scoop a ice cream.

PHOTO & SKETCH RECIPES & METHOD

-DARK CHOCOLATE PASSIONFRUIT Chocolate Sable Breton – makes 10

WITH A DARK CHOCOLATE SORBET individual desserts:

80g egg yolks, 160g caster sugar, 160g butter,
1g salt, 200g soft flour, 25g Callebaut cocoa
powder, 15g baking powder

Whisk the sugar and yolks, add the creamed
butter then the flour, salt and baking powder.
Roll between silicone paper or chill and roll
out. Place it into your ring and bake at 160 –
170 for 12 to 15 minutes. Allow to cool slightly
and press the centre down to make a cavity. Set
aside ready to use.

White chocolate and Passionfruit Whipped
Ganache:

250g whipping cream, 80g Callebaut W2
white couverture, 45g Boiron passionfruit
puree, 300g cold whipping cream

Bring to the boil the cream and passionfruit
puree. Pour over the W2 white chocolate and

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blend with a hand blender. Add the cold
whipping cream and chill over night.

Dark Chocolate Sorbet:

500g water, 67.5g sugar, 3g stabiliser stab
2000, 38g invert sugar (trimoline), 150g 70%
Callebaut Couverture

Boil the water and add the sugar and stabiliser.
Pour onto Callebaut 70% couverture and form
and emulsion, mix with a hand blender. Allow
to cool before churning.

Chocolate Arabesque:

100g Icing Sugar, 40g Orange Juice, 40g
Melted Butter, 30g Flour, 12g Cocoa Powder

Mix together the icing sugar, the orange juice
and the warm melted butter. Add the flour
sifted with the cocoa powder and mix. Spread
out thinly on a Silpat baking mat and bake at
170°C for 7 to 8 minutes. Leave to cool and
then break up in attractive pieces. Store in a dry
place.

TO GARNISH:

Use some fresh passionfruit, flowers and some
fresh herbs and arrange all product on a plate.

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CONCLUSION

In conclusion, when I produce this assignment, there are many menu or recipe in this module that
I will learn. In addition, I can also learn about how to make and decorate in a product that needs
to be implemented. In addition, every information found on the references I was looking for, it was
very difficult because not everything indicated was the same as what I assumed. For example,
there are many dessert plating products that are decorated beautifuly while there are also those that
do not meet the criteria right. Next, I am very grateful to able to learn this course even it is quite
challenging. Lastly, when I did this assignment, there were many problems such as time constraints
and insufficient internet problem but I am grateful to be able to complete this assignment well.

REFERENCES
 http://www.dessarts.com
 http://mariahchua.weebly.com
 http://www.allrecipes.com
 http://www.restaurant-hospitality.com
 http://www.marthastewart.com
 http://www.unileverfoodsolutions.co.za
 http://www.foodover50.com
 http://www.acouplecooks.com
 http://cleobuttera.com
 http://www.today.com
 http://handletheheat.com
 http://caitsplate.com
 https://opentextbc.ca/modernpastryandplateddesserts/chapter/design-principles-for-
plating-food/

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