individual dessert plating pdf

KOLEJ VOKASIONAL DATUK SERI ABU
ZAHAR ISNIN,77000 JASIN, MELAKA
DHB 4044
DESSERT PLATING

INDIVIDUAL ASSIGNMENT

NAMA PELAJAR NUR SAFIKA BT AHMAD JOHARI
NO. KAD PENGENALAN 031012-04-0168
PROGRAM 2 DVM HBP
NAMA PENSYARAH PUAN MARLIANA BINTI SURATMAN
TARIKH HANTAR 05/01/2023

1

Contents Page
Bil Contents 3
1. Introduction 3
2. Principles of dessert plating
3. Various styles of each dessert 4-12
13-19
- Frozen desserts 19-22
- Warm & cold desserts 23-30

- Custard and cream-based desserts 30-37
- Fruits-based desserts 37-48

- Chocolate-based desserts 49
- Cheese-based desserts 49

4. Conclusion
5. Reference

2

1.0 introduction : what is dessert plating

A plated dessert is an arrangement of one or more components. For most desserts, all the
components are prepared well in advance. A plated dessert itself, however, is
assembled à la minute (at the last minute). All the components needed including
mousses, meringues, ice creams and sorbets, cookies, dough, cake layers, pastry cream,
and dessert sauces are used to make a presentation that is more than the sum of its parts.
There are two stages to the art of the baker or pastry chef. First, making and baking all the
doughs, batters, fillings, creams, and sauces with the correct techniques and second,
assembling these components into finished desserts and pastries. The same principle is
applied to plating dessert presentations.
2.0 principles of dessert plating

1. Create a framework
Start with drawings and sketches to visualise the plate. Find inspiration from a picture or
object. Assemble a “practice plate” to work on executing your vision.
2. 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.
3. Balance the dish
Play with colours, shapes and textures to ensure diners are not overwhelmed. The
presentation should never overpower flavour and function.
4. 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.
5. Highlight the key ingredient

Ensure the main ingredient stands out, but also pay equal attention to other elements
on the plate such as garnishes, sauces and even the plate itself.

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3.0 various style of each dessert
Frozen desserts
Ice cream ( fallen ice cream )

Ingredients
Semifreddo

• 300ml pure cream
• 2 whole eggs
• 4 egg yolks
• 80g caster sugar
• 60g pistachio paste

Blood Orange Spheres
• 5g sodium alginate powder
• 500ml distilled water
• 4g calcium lactate powder
• 20g caster sugar
• 100ml fresh blood orange juice

Salted Pistachio Crumb
• 80g caster sugar
• 75g pistachios, shelled and husked
• 1/2 tsp salt flakes

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Tuile

• 70g egg whites
• 70g butter, melted
• 70g caster sugar
• 40g plain flour, sifted

Chocolate Sauce

• 100ml pure cream
• 100g 54% chocolate, chopped into small pieces

Cone Chocolate Ganache

• 60ml pure cream
• 100g 54% chocolate, chopped into small pieces

Orange Crème Anglaise

• 4 egg yolks
• 40g caster sugar
• 200ml pure cream
• 6 strips blood orange peel

Steps

• Preheat oven to 180C. Turn on ice cream machine to chill.
• To make the Semifreddo, place cream into a stand up mixer and whip until soft peaks

form, set aside.
• Place 250ml of water in a small saucepan over medium heat and bring to a simmer. Place

whole eggs, egg yolks and sugar in a bowl over simmering water and whisk to ribbon
stage. Remove bowl from heat and whisk in pistachio paste, then cool over an ice bath.
Once cooled, fold whipped cream into egg mixture in 3 batches.
• Pour mixture evenly into 6cm silicon half sphere moulds and level off. Set aside in the
freezer until set, about 1 and half hours.

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• Once firm, remove half spheres from moulds and stick two half spheres together to form
whole spheres. Use fingers to gently rub seam together and smooth over. Set spheres
aside on a paper lined tray in the freezer.

• To make the Blood Orange Spheres, place sodium alginate and distilled water in a small
saucepan over low heat and bring to a simmer, whisking to combine. Remove from heat
place in a tall narrow jug and set aside. Fill a medium sized bowl with water and set aside
to use as a water bath.

• Combine calcium lactate and sugar in a bowl. Add fresh blood orange juice and whisk
until sugar dissolves. Strain mixture twice to remove air bubbles and pour into 2.75cm
silicon half sphere moulds. Place in freezer until firm, about 1 hour.

• Remove from freezer and push two half spheres together, use fingertips to join seam and
smooth over. Drop spheres into sodium alginate bath for 20 seconds, remove using a
slotted spoon, and place straight into water bath.

• To make the Salted Pistachio Crumb, line a baking tray with baking paper and set aside.
Place sugar and 25ml water into a small saucepan over low heat. Stir to dissolve sugar,
and continue cooking to a golden amber colour. Pour sugar over lined baking tray and
allow to set completely.

• Once sugar has set, break into shards and place into a food processor with pistachios
and salt. Blitz to a rough crumb and set aside.

• To make Tuile, combine all ingredients in an electric mixer, draw a 14cm circle on baking
paper to use as a guide then spread 2tbsp of mixture thinly into the circle and bake until
golden, about 8 minutes. Remove from oven and work quickly to roll cone using a cone
mould. Once firm, remove cone from mould. Set aside.

• To make the Chocolate Sauce, heat cream in a microwave until warm, about 40 seconds.
Pour over chocolate and leave for 30 seconds, then stir until smooth. Set aside.

• To make the Cone Chocolate Ganache, heat cream in a microwave until warm, about 30
seconds, Pour over chocolate and leave for 30 seconds, then stir until smooth. Set aside.

• To make the Orange Crème Anglaise, whisk egg yolks and sugar together in a bowl.
Heat cream in a small saucepan over low heat to a simmer. Remove from heat, slowly
add a small amount of hot cream into the egg mixture and whisk. Pour egg mixture back
into saucepan with remaining cream, add blood orange peel and whisk until mixture coats
back of a spoon. Strain mixture into a clean bowl and cool over an ice bath.

• To serve, pour some cone chocolate inside the cone and sprinkle some pistachio nuts
inside cone to stick to the chocolate. Splatter chocolate sauce onto plate. Puddle some
orange crème anglaise next to the chocolate sauce and sprinkle some pistachio crumb
on top. Place the semifreddo sphere on top of the orange crème anglaise. Place cone

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next to the semi freddo sphere. Add blood orange sphere then finish with pistachio
crumbs.

Lakaran

Sorbet

CHOCOLATE MOUSSE
• 150g of dark chocolate
• 300g of butter
• 125g of cocoa powder
• 8 eggs, separated
• 200g of caster sugar
• 255ml of cream

CHOCOLATE SPONGE
• 6 egg yolks
• 150g of caster sugar
• 8 egg whites
• 75g of caster sugar

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• 75g of cocoa powder

CHOCOLATE GLAZE
• 280ml of water
• 360g of caster sugar
• 120g of cocoa powder
• 210ml of cream
• 8 gelatine leaves

RASPBERRY SORBET
• 550g of fresh raspberries
• 250ml of water
• 150g of caster sugar
• 90g of liquid glucose

RASPBERRY SAUCE
• 250g of raspberries, few reserved for garnish
• 100g of caster sugar
• 25ml of water

Steps
• Start the chocolate mousse by melting the dark chocolate, butter and cocoa powder
together over a bain marie and combine with a whisk. When the chocolate butter
mixture is combined, take off the heat
• Whisk the egg yolks with 100g of caster sugar until pale and smooth. Fold in the
chocolate/butter mix and start to make a meringue with whites and remaining sugar.
As they start to foam, slowly start to add the remaining 100g of caster sugar. Continue
to whisk until all the sugar has been added and soft to medium peaks form
• When the meringue is ready, gently fold into the chocolate mixture a third at a time.
Leave to cool for 10 minutes. Whisk the cream until medium to stiff peaks form
• Gently fold the cream into the chocolate mix a third at a time, being careful not to
continue mixing as soon as all the ingredients are combined. Place into a suitable
container and leave to set in the fridge

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• Preheat the oven to 180°/gas mark 4. For the chocolate sponge whisk the yolks and
150g of caster sugar until pale and fluffy. Make a meringue using the same method as
above with the whites and remainder of the caster sugar

• Sift the cocoa powder into the egg yolk mix and mix well. Gently fold the meringue into
the egg yolk, cocoa powder mixture a third at a time. Spread evenly into a shallow,
lined baking tray so the sponge mix is approximately 1cm thick

• Bake for 5-8 minutes in the preheated oven until it starts to come away from the edges
of the tray. Remove from the oven and sprinkle with caster sugar. Turn onto a cooling
rack and remove silicon paper while still warm

• Start the glaze by soaking the gelatine in cold water. Combine the water, caster sugar,
cocoa powder and cream and bring to the boil. Remove from the heat. Remove the
gelatine from the water and squeeze out any excess. Add to the hot cream mixture
and whisk until combined

• Strain the mixture into a pouring jug and and leave in a warm place as it will be used
to coat the sponge at a later stage

• For the sorbet, combine the water, sugar and glucose in a saucepan and bring to the
boil. Remove from the heat and set aside to cool. Once the syrup has cooled, combine
with the raspberries in a blender and blitz until smooth. Pass through a fine strainer.
Churn in an ice cream machine until desired consistency is reached

• For the raspberry sauce, combine the sugar and water in a saucepan and bring to
104˚C. Add the the raspberries and remove from the heat. Leave to sit for thirty minutes
before pushing through a fine chinois. Refrigerate until ready for use

• To assemble, cut the sponge into even sized pieces. Place half the sponge into a
second tray that has been lined with cling film. Pour over the chocolate mousse until
approximately 1.5cm deep. Place the remaining sponge onto of the mousse and place
in the freezer until firm

• Remove from the freezer and cut into1 ½ cm x 5 cm pieces. Place the pieces onto a
cooling rack with a tray underneath. Coat with the glaze using a ladle and leave to set
in the fridge for at least two hours

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Lakaran

Parfait

LEMON PARFAIT
• 3 lemons, juiced
• 3 eggs
• 125g of caster sugar
• 100ml of double cream

PASTRY
• 100g of butter
• 50g of icing sugar
• 1 egg yolk
• 125g of plain flour
• 5ml of vanilla extract
• 1 pinch of salt

WHITE CHOCOLATE MOUSSE
• 250g of white chocolate
• 250ml of double cream
• 1 egg white

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HONEY AND WHISKY SAUCE
• 150g of caster sugar
• 25ml of water
• 25ml of whisky
• 30g of honey
• 500ml of orange juice

TO PLATE
• 3 plums
• caster sugar

Steps

• To make the lemon parfait, whisk the lemon juice, eggs and caster sugar together in a
large bowl until the caster sugar has dissolved. Add the double cream and whisk well
to combine

• Preheat the oven to 160°C/Gas 2 1/2. Line the stainless steel rings with cling film
making a base so the parfait mixture can’t escape through the bottom. Pour 50g of
parfait mixture into each ring

• Sit the desserts in a roasting tin or ovenproof dish and half-fill with hot water from the
kettle. Carefully transfer to the oven and cook for 45 minutes or until the parfait has
set. Remove and leave to cool

• To make the pastry, in an electric mixer, cream together the butter and sugar until
fluffy. Mix in the egg yolks, vanilla and salt and, once combined, use the paddle of the
machine to fold in the flour. When it starts to bind, stop the machine and use your
hands to bring the pastry together. Wrap in clingfilm and chill for 1 hour

• Meanwhile, make the white chocolate mousse. Gently melt the chocolate in the
microwave for 30 seconds, stirring gently from time to time. Allow the chocolate to cool
slightly, but remain melted. In a large bowl, whisk the cream until soft peaks form, then
fold the melted chocolate into the cream using a large spoon

• In a clean bowl, whisk the egg white until stiff peaks form then fold this into the white
chocolate cream. Chill for 30 minutes, until the mousse sets

• To make the honey and whisky sauce, put the sugar and water in a stainless steel
saucepan over a low heat. Once the sugar has melted, increase the heat and simmer
until a golden caramel is achieved

• Remove from the heat and add the whisky, honey and orange juice to the pan (be
careful, as it will splutter). Stir to incorporate, then return the pan to the heat and bring
to a boil

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• Simmer until the volume of liquid has reduced by 2/3, skimming off any foam from the
surface. Remove from the heat and set aside to cool before transferring the sauce to
a squeezy bottle

• Preheat the oven to 150°C/Gas mark 2. Roll the pastry out thinly and cut into rounds
using an 8 or 9cm cutter. Place them on a baking tray and bake for 10 minutes, then
remove form the oven and leave to cool

• To assemble the dessert, swirl the honey and whisky sauce around the serving plates.
Trim the pastry rounds using a 7.5cm ring so that the pastry bases are the same size
as the parfaits and put one on each serving plate

• Remove the cling film from the cooled parfaits. Run a sharp knife around the inside of
the rings and gently lift the rings off, placing the parfaits on top of the pastry bases.
Sprinkle caster sugar lightly over the parfaits and, using a blowtorch, lightly caramelise
the surface

• Place a quenelle of white chocolate mousse near each parfait. Finely slice the plums
and arrange in a fan by the mousse to finish

• To serve, mix a few fresh raspberries with the raspberry sauce and arrange on the
plate. Place the mousse cake beside the berries and on the other side of the plate add
a little raspberry sauce as a base for a quenelle of sorbet. Garnish with some extra
raspberry sauce and grated chocolate

Lakaran

12

Warm and hot dessert
Bread pudding

BREAD AND BUTTER PUDDING
• 10 slices of stale bread, white
• 150g of butter, softened
• 2 tsp ground mixed spice
• 150g of cranberries, semi-dried
• 200g of white chocolate buttons
• 2 tbsp of Demerara sugar

CUSTARD
• 4 eggs
• 6 egg yolks
• 80g of caster sugar
• 500ml of milk
• 500ml of double cream

SATSUMA AND CRANBERRY SUZETTE
• 6 satsumas
• 75g of cranberries, semi-dried
• 200g of caster sugar
• 100g of butter
• 200ml of fresh orange juice

Steps
• Begin by preparing the custard. Beat the eggs and sugar together in a bowl until pale
and smooth. Add the milk and cream to a pan, heat until simmering then remove from
the heat. Pour the hot milk over the eggs and sugar, mixing well as you do
• Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread
and butter all of the slices on one side. Cut the slices in half

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• Spread out a layer of the buttered bread to cover the bottom of the dish, slightly
overlapping each slice. Sprinkle with a good pinch of mixed spice, some cranberries
and some of the white chocolate

• Pour over some of the custard to cover the first layer. Repeat this process to make
more layers of both the bread and custard until used up, leaving a little custard for
serving. Press down firmly, cover with cling film and leave to set in the fridge overnight
to allow the bread to soak up the custard

• For the satsuma and cranberry suzette, begin by segmenting the satsumas. Add the
sugar to a non-stick pan and heat until a golden caramel forms. Remove from the heat
and add the butter

• Shake the pan to mix in the butter, add the orange juice and return to the heat. Bring
to the boil and reduce until it reaches the consistency of a caramel sauce. Stir in the
cranberries and satsuma segments and warm through

• Preheat the oven to 160°C/gas mark 3
• Remove the bread and butter pudding from the fridge and sprinkle over some

Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly - do
not overcook it
• Remove from the oven and spoon over some warm satsuma and cranberry suzette.
Serve with custard, perhaps flavoured with some cloves for an extra wintery flavour
Laakaran

14

Fritter

SALTED CHOCOLATE DÉLICE
• 125g of dark chocolate
• 30g of butter
• sea salt
• 250g of chestnut purée, sweetened
• 100ml of semi-skimmed milk
• 3 free-range eggs, large
• 75g of caster sugar

CRÈME CARAMEL
• 150g of caster sugar
• 125ml of water
• 500ml of milk
• 1/2 vanilla pod
• 4 free-range eggs

APPLE FRITTERS
• 2 Granny Smith apples
• 2 tbsp of caster sugar
• 1 tsp lemon juice
• 150g of strong white flour
• salt
• 1 tsp milk
• 1/2 vanilla pod
• 80g of butter
• 5g of dried yeast
• 1 free-range egg
• vegetable oil, for deep frying
• caster sugar, to dust

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CELERY INFUSION
• 1 celery stick
• 75ml of water
• 2 free-range eggs
• 125ml of milk
• 100ml of whipping cream

TO SERVE
• cocoa powder, for dusting
• icing sugar, for dusting

steps

• To prepare the délices, line 6cm x 7cm individual ring moulds with greaseproof paper
and preheat the oven to 160˚C/gas mark 3

• Melt the chocolate and butter in a bain marie. Add the salt and stir. Once smooth, set
the mixture aside to cool

• Heat the chestnut purée and milk together in a small pan
• Separate the eggs and beat the yolks with the sugar until pale and smooth
• Stir the chestnut milk into the cooled chocolate mixture. Pour this into the egg yolks

and sugar and combine to make a smooth batter
• Whisk the egg whites until stiff peaks form, then fold into the batter mixture. Divide the

batter into ring moulds
• Place these on a baking tray and cook for approximately 15 minutes, or until the batter

is mostly set but still slightly soft in the middle. Remove from the oven and allow time
to cool
• For the crème caramels, increase the oven temperature to 180ºC/gas mark 4. Heat
together 100g of the sugar and water to make a caramel, then pour this into the base
of 4 ramekin dishes
• Boil the milk with the vanilla pod and whisk together the eggs and remaining sugar
• Pour the milk on to the egg mixture, whisking continuously, then pass through a sieve
• Pour into the ramekins and cook in a bain marie in the oven for 30–40 minutes
• To prepare the apple purée filling for the fritters, wash and chop the Granny Smith
apples, removing the cores but leaving the skin on. Cook until soft with 1 tbsp of the
sugar and the lemon juice
• Mix together the flour with a pinch of salt. Warm the milk slightly, then add the yeast to
the milk along with the remaining sugar and egg

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• Mix this into the flour with the butter and the seeds from the vanilla pod, then leave to
chill for 2 hours

• Heat the deep-fat fryer or a pan of oil to 180˚C
• Roll out the fritter dough to 2.5cm thick, cut into 2.5cm rounds and deep-fry for a couple

of minutes until brown
• Once soft, blitz the apple purée filling in a food processor and pass twice through a

sieve, then spoon into a piping bag and refrigerate until cool
• Once the mixture is cool and the fritters are cooked and warm to the touch, poke a

small hole in the side of each fritter
• Carefully pipe the apple purée into the fritters, reserving a small amount of the mixture.

Roll the filled fritters in a little sugar - if they are still warm the sugar should stick
• For the celery infusion, chop and cook the celery in a little water until tender. Blitz in a

food processor and pass through a sieve to form a purée
• To prepare the celery custard, separate the eggs and whisk the egg yolks until pale
• Heat the milk and cream together in a pan, then pour slowly into the egg mixture while

continuing to whisk
• Return to a clean pan and stir over a gentle heat until the mixture starts to thicken.

Once a custard has formed, remove from the heat and add the celery purée, reserving
a small amount for plating
• Dust the chocolate délices with a small amount of icing sugar and cocoa powder, then
place onto plates alongside the ramekins of crème caramel
• Use the reserved apple purée to secure the sugar-coated fritters to each plate, then
spoon a small amount of celery infusion around. Serve immediately
Lakaran

17

Crepe

LEMON AND RASPBERRY CRÊPES
• 2 large oranges
• 60g of unsalted butter
• 40g of caster sugar
• 165g of plain flour
• 4 eggs
• 1 tbsp of Grand Marnier
• 1 1/2 tsp dark rum
• 50ml of whole milk
• 3 tbsp of corn oil
• 30g of icing sugar
• 2 punnets of English raspberries

SAUCE SUZETTE
• 200g of caster sugar
• 70ml of water
• 70ml of lemon juice

Steps
▪ Finely grate the zest of both oranges. Melt the butter in a pan on a medium heat until
brown
▪ In a mixing bowl, stir together the eggs, 40g of caster sugar, flour, orange zest, Grand
Marnier, rum, milk and the melted butter. Put in the fridge and rest for an hour
▪ While the batter is resting, make the sauce Suzette. Heat 200g of caster sugar in a
pan until golden. Deglaze with water and lemon juice and set aside
▪ Wash and slice the raspberries. Cook the crêpes in a small non-stick pan that has
been brushed with the corn oil. Sprinkle on some icing sugar when cooked
▪ Fold each crêpe into a wallet shape and add raspberries to the top. Drizzle some sauce
Suzette on each

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Lakaran

Custard ad cream – based dessert
Creme brulee

RASPBERRIES
• 18 raspberries
• 150ml of brandy
• 150g of sugar

CRÈME BRÛLÉE
• 1 vanilla pod, split
• 500ml of whipping cream
• 250g of mascarpone
• 9 egg yolks
• 150g of caster sugar
• icing sugar for dusting

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steps
• To start the dish, warm the brandy and sugar in a pan to dissolve the sugar, then chill
• Add the raspberries to the liquid and leave in the fridge until needed - the raspberries
will last up to 2 months if kept in the liquid
• To make the brûlée, add the split vanilla pods to a pan with the cream and mascarpone
and bring to the boil
• Meanwhile, whisk together the egg yolks and sugar in a bowl until pale and smooth.
Once the cream has boiled, carefully pour the mixture onto the eggs, stirring
continuously until incorporated and smooth. Pass the custard through a sieve into a
bowl and skim any excess fat from the surface
• Preheat the oven to 150°C/gas mark 2
• Divide the soaked raspberries between 6 brûlée dishes, top with the custard mixture
and cook in the oven for approximately 45 minutes, until they have a slight wobble
when shaken but are set in the middle. If using deeper dishes, place in a bain marie
before cooking. Once cooked, remove from the oven and chill
• Once ready to serve, dust the brûlées with icing sugar and use a blow torch to
caramelise the surface (you can repeat this process for an extra crispy top). Once the
tops of the brûlées are set and crisp with the raspberries, serve immediately

Lakaran

20

Creme caramel

CRÈME CARAMEL
• 220g of caster sugar
• 500ml of full-fat milk
• 1 vanilla pod
• 4 eggs
• 1 egg yolk

CANDIED ORANGE ZEST
• 2 large oranges
• 200g of caster sugar
• 250ml of water

RAISINS MOELLEUX
• 200g of raisins
• 30g of caster sugar
• 30g of water

Steps
• To start the dish, make the caramel. Add 100g of the caster sugar to a heavy-based
pan and place over a medium-high heat. The sugar will melt and start to caramelise,
going from clear to blonde, then golden, then finally dark brown when it reaches 190-
200°C
• While the sugar is caramelising, line the base of a high-sided oven tray with a damp
cloth followed by 4 ramekin dishes. As soon as the caramel beings to turn dark brown,
immediately remove the pan from the heat and pour the caramel into the base of each

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ramekin, creating a thin layer 2-3mm in thickness. Set aside and allow the caramel to
set in a cool part of the kitchen
• Pour the milk into a saucepan, split the vanilla pod and scrape the seeds into the milk.
Bring to the boil, then immediately remove from the heat and set aside
• Whisk together the eggs, yolk and remaining 120g of sugar in a bowl then pour over
the hot milk, stirring continuously. Pass through a fine chinois and pour into the
ramekins
• Preheat the oven to 130°C/gas mark 1
• Pour some boiling hot water into the baking tray around the ramekins and place in the
oven for 45 minutes
• Remove from the oven and allow to cool in the tray for 20 minutes. Once cool, remove
from the water and place in the fridge until chilled
• Now prepare the candied orange zest. Use a peeler to remove the zest from the
orange, making sure there is not too much white pith on the underside of the skin. Cut
the zest into fine strips using a sharp knife
• Add the zest to a pan of water, bring to the boil and strain. Plunge the zest directly into
iced water to cool, then repeat this process twice more (this will remove excess
bitterness from the zest). Combine the sugar and water in a clean saucepan and bring
to the boil to dissolve the sugar and create a syrup
• Add the zest to the syrup, reduce the heat and cook on a very gentle simmer until the
zest is transparent and soft - this will take 10-15 minutes. Strain, allow to cool and store
in an airtight container until ready to serve
• For the raisins, combine the water and sugar in a pan and bring to the boil. Remove
from the heat, pour over the raisins and allow to cool until the raisins reach room
temperature. Store in the fridge until required
• To plate the dish, remove the crème caramels from the fridge. Run a small knife around
the sides of the ramekins and gently turn out onto a plate or bowl. Garnish with the
raisins and candied zest before serving
Lakaran

22

Fruit – based desserts
Fresh fruit

SHORTCAKES
• 250g of plain flour
• 50g of sugar, plus extra for dusting
• 1 tbsp of FREEE Baking Powder
• 1 pinch of salt
• 85g of butter, chilled and diced into 1cm cubes
• 80g of Arla Cravendale whole milk
• 80g of double cream, plus a little extra to glaze

STRAWBERRY COMPOTE
• 300g of strawberries, hulled and halved
• 1 tbsp of sugar

TOPPINGS
• 300ml of double cream
• 1/2 vanilla pod, seeds scraped
• 300g of strawberries, hulled and halved
• 1 tbsp of sugar
• 1/2 lemon
• small mint leaves, to garnish

steps
• Place the flour, sugar, baking powder, salt and cubed butter into a food processor and
pulse until you have a coarse rubble. It is important you don’t blend to a fine crumb as
you need some larger pieces to create a nice crumbly texture
• Add the milk and cream and pulse until a dough comes together (it will be quite a wet
dough)

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• Tip out onto a floured surface and divide the dough into 6 equal pieces. Shape each
piece into a little round cake and place on a baking tray lined with greaseproof paper,
leaving gaps between each as they will expand during baking. It’s OK if they look a
little rough around the edges as this is a rustic dessert, so try not to overwork the dough
too much. Place in the fridge to rest for 30 minutes

• Preheat the oven to 200°C/gas mark 6
• Glaze each cake with a little cream and then sprinkle with some sugar. Bake for 20–

30 minutes until golden, then set aside to cool
• While the shortcakes are baking, make a strawberry compote by placing the

strawberries in a pan with a tablespoon of sugar and simmering until collapsed (about
5 minutes). Leave to cool
• Place the halved strawberries for the topping in a bowl with a squeeze of fresh lemon
juice and 1 tablespoon of sugar. Stir and set aside to macerate
• Whip the cream to soft peaks and fold in the vanilla seeds
• Once everything has cooled, it’s time to assemble the shortcakes. Use a serrated knife
to slice each shortcake in half horizontally. Dollop some whipped cream over the base
of each one, then drizzle with the strawberry compote and the macerated strawberries.
Place the other half of the cake on top and finish with more cream and strawberries,
then garnish with baby mint leaves
Lakaran

24

Grilled fruit

GRILLED PEACHES
• 2 tbsp of unsalted butter
• 4 peaches, stoned and cut into wedges
• 2 tbsp of brown sugar
• 1/2 tsp fennel seeds, roasted and crushed
• 1/2 tsp ground green cardamom
• 1/2 lemon, juiced

WHITE CHOCOLATE RABDI
• 300ml of full-fat milk
• 100ml of single cream
• 40g of white chocolate, chopped

CARDAMOM PANNA COTTA
• 150ml of full-fat milk
• 150ml of whipping cream
• 3 cardamom seeds
• 40g of caster sugar
• 2 gelatine leaves

TO PLATE
• 20 whole almonds
• 4 tbsp of brown sugar

Steps
• To make the cardamom panna cotta, put the milk, cream, cardamom seeds and sugar
in a heavy-based pan and bring to the boil. Set aside for 30 minutes to infuse
• Soak the gelatine in cold water for about 5 minutes, until soft and pliable.
• Rewarm the milk and cream mixture until almost boiling
• Squeeze the excess water from the gelatine and add to the milk. Stir until dissolved

25

• Strain through a fine sieve into a bowl. Place over a bowl of ice to cool rapidly. Pour it
into 8 small silicone or plastic moulds. Chill for 3 hours, until set

• To make the white chocolate rabdi, put the milk and cream in a heavy-based saucepan
and bring to the boil

• Reduce the heat and cook, stirring constantly, until reduced to a third of its original
volume. Remove from the heat, stir in the chocolate and cool. Chill thoroughly

• Heat the almonds and sugar together until the sugar melts and caramelises the nuts.
Tip onto baking paper keeping them separate and cool

• To make the grilled peaches, heat the butter in a wok, add the peaches and sauté over
a medium heat for 30 seconds

• Add the sugar and cook until lightly caramelised, then stir in the spices and 1 teaspoon
of the lemon juice. Remove from the heat and set aside until needed

• To serve, spoon the white chocolate rabdi across the centre of each plate and place
the grilled peaches and caramelised almonds on top, alternating them. Place the
cardamom panna cotta just above the fruit

Lakaran

Baked fruit

26

Baked caramel pears
• Pears
• Oats
• Butter
• Brown Sugar
• Carmel Sauce
steps

• Start by cutting the pears in half.
• Use a de-corer or teaspoon to remove the core.
• Next place halves in a muffin pan so the cut side says upright.
• Place small slice of butter in the hole from the core.
• Then put a tablespoon of oats and a teaspoon of sugar on top per pear.
• Cook at 350 for 25 to 30 minutes.
• When out of the oven drizzle caramel sauce on top. Serve warm.
Lakaran

27

Dried fruit

CHRISTMAS STEAMED SPONGE PUDDING
• 2 oranges, 1 juiced and zested, 1 cut into thin slices to decorate
• 3 tbsp of golden syrup, plus extra to drizzle
• 175g of unsalted butter, softened, plus a little extra for greasing
• 175g of muscovado sugar, light
• 3 eggs, medium, beaten
• 75g of self-raising flour
• 1/2 tsp ground cinnamon
• 1 pinch of ground cloves
• 1 pinch of ground nutmeg
• 75g of fresh breadcrumbs
• 75g of prunes, ready-to-eat, chopped
• 75g of dates, ready-to-eat, chopped
• 1 lemon, juiced and zested

Steps
• Generously grease the inside of a 1.2 litre (2 pint) pudding basin. Pour the golden
syrup into the base and arrange the orange slices on the base and sides
• Place the butter and sugar in an electric mixer and beat until light and fluffy
• Gradually add the beaten egg to the butter and sugar mixture, beating well between
each addition
• Sift the flour and spice into the bowl and fold in the breadcrumbs, chopped fruit, orange
and lemon zest and juice with a large metal spoon (don’t worry if the mixture curdles
• with a large metal spoon (don’t worry if the mixture curdles)
• Spoon the mixture into the prepared pudding basin and smooth the top

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• Cut out a large circles of buttered baking paper and foil (approximately 30cm/12 inches
wide). Place one on top of the other and and create a 2.5cm/1 inch pleat down the
middle

• With the foil uppermost and buttered baking paper underneath, place on top of the
pudding basin. Tie the foil and baking paper tightly around the bowl using a long piece
of string. Trim away any excess paper and foil, leaving about 5cm/2 inches of foil and
paper around the sides of the bowl. Tie a piece of string over the top to act as a handle

• Place a small heatproof plate upside down in the bottom of a large saucepan and put
the pudding basin on top. Pour in enough boiling water so that it comes halfway up the
basin

• Cover and steam for 2 hours over a medium heat, topping up with more boiling water
as necessary

• Turn out onto a plate, drizzle with the extra syrup and serve with cream or ice-cream.
The pudding will keep for up to 5 days in the fridge

Lakaran

Poached fruit

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POACHED PEACHES
- 3 peaches, ripe, stoned
- 1000ml of water
- 300g of caster sugar

ROSEMARY CREAM
2.0 6 sprigs of rosemary
3.0 2 gelatine leaves
4.0 350ml of double cream
5.0 40g of caster sugar
Step

• Place the water and sugar in a deep saucepan. Bring to the boil, then add the stoned
peaches and cover with greaseproof paper

• Turn down to a low heat and leave to simmer until the skin of the peaches can be
easily removed. This should take about 5 minutes, depending on the ripeness of the
peaches. When ready, remove the pan from the heat and leave to cool

• Soften the gelatine in iced water for 5 minutes
• Bring the cream and sugar gently to the boil in a heavy-based saucepan, then add the

leaves from the rosemary sprigs
Lakaran

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Chocolate-based desserts
Brownies

BEETROOT AND ESPRESSO BROWNIE
- 200g of raw beetroot, peeled and grated
- 250g of 70% dark chocolate
- 2 tsp instant coffee granules, heaped
- 200g of unsalted butter
- 400g of caster sugar
- 4 eggs, beaten
- 50g of cocoa powder
- 50g of plain flour
- 1 pinch of salt

BEETROOT MERINGUE
6.0 3 egg whites
7.0 150g of caster sugar
8.0 1 large beetroot, peeled and grated
SALTED CARAMEL SAUCE

• 450g of caster sugar
• 180ml of water
• 600ml of double cream
• 1 tsp sea salt, heaped
WHITE CHOCOLATE AND KIRSCH ICE CREAM
• 125ml of single cream
• 225g of white chocolate
• 200g of condensed milk
• 1 tbsp of kirsch

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• 190ml of double cream, lightly whipped
Steps

• First, make the ice cream. Gently melt the single cream and chocolate together in a
pan. Once molten, stir in the condensed milk and remove from the heat

• Mix the kirsch into the chocolate and cream. Fold in the whipped cream, then transfer
to a container. Allow to freeze overnigh

• Preheat the oven to 110°C/gas mark ½
• For the meringue, whisk the egg whites in a large grease-free bowl until very stiff and

dry. Whisk in half of the sugar, then gently fold in the remaining sugar along with the
vanilla extract
• Place the grated beetroot in a piece of muslin and squeeze the beetroot juice into the
bowl. Using a large spoon, carefully and gently fold the juice into the meringue
• Transfer the mixture to a large piping bag fitted with a 1cm star nozzle and pipe small
mounds onto a lined baking sheet. Bake in the oven for approximately 1 hour until the
meringues are crisp on the outside, but not browned – prop the oven door open slightly
if they start to discolour. Turn off the oven and leave the meringues to cool overnight
• Preheat the oven to 180°C/gas mark 4. Line a 20cm x 20cm x 4cm shallow brownie tin
with parchment paper
• To make the brownies, melt the chocolate, butter and coffee granules very gently in a
large, heavy-based saucepan over a low heat. Remove from the heat and stir in the
chopped beetroot, caster sugar and beaten eggs. Combine thoroughly before adding
cocoa powder, plain flour and a pinch of salt to the mixture. Stir well
• Pour into the prepared tin and bake for 30 minutes until just cooked – brownies are
easy to over-bake. The top should be dried to a paler brow, but the middle should still
be dark and dense and gooey and only just firm. Allow to cool completely in the tin
before slicing, as it will continue to cook until cooled
• To make the sauce, heat the sugar and water in a medium, clean, saucepan over a
medium heat, for 2–3 minutes. The sugar will melt and small bubbles will start
appearing. Don’t be tempted to stir, this can encourage the caramel to crystalise – just
swill the pan round using the handle
• Once the sugar has started boiling, after about 5 minutes, it should be light brown in
colour. Continue boiling until it has become medium brown in colour. Remove the
saucepan from the heat and pour the cream into the mixture. It will hiss and spit and
seem to solidify but be patient and return to the heat for 2–3 minutes. Stir through the
salt and transfer to a glass jar or bowl and let cool to room temperature or pop in the
fridge for 20 minutes

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• Remove the ice cream from the freezer 10 minutes before serving to allow the ice
cream to soften

• To serve, sandwich together two meringues with a dollop of caramel sauce. Place a
square of brownie onto each plate, top with a scoop of ice cream and drizzle over some
caramel sauce. Garnish with the meringues and serve

Lakaran

Molten chocolate cake

Ingredients
- 3 oz dark chocolate (60-75%)
- 1/4 cup unsalted butter + more for greasing

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- 1 egg
- 1 egg yolk
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- Vanilla ice cream
Steps

• Pre-heat oven to 450 degrees F.
• Bring dark chocolate and unsalted butter to a small/medium micrwavable bowl.
• Microwave for 30 seconds at 50% power, remove from microwave, stir with a

spoon, bring back to microwave. Repeat until all chocolate is melted. Note: do not
short cut this step to void burning chocolate!
• In another small/medium bowl, whisk together egg, egg yolk, flour, and sugar.
• Add melted chocolate into egg mixture. Whisk to combine.
• Generously grease two 6 oz ramekins using unsalted butter. Can grease with
vegetable oil or canola oil as well.
• Divide mixture equally into the two ramekins. Place ramekins on baking sheet.
• Bake for 12-13 minutes. Remove ramekins promptly. Let it rest for 1 minute (don’t
let it sit for too long as it will continue to cook and it will not longer be gooey in
the middle). Invert ramekins onto plates.
• Top with vanilla ice cream. Serve and enjoy
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Chocolate mousse

CHOCOLATE MOUSSE CAKE
- 500g of chocolate, ideally 250g of chocolate with 64% cocoa solids and 250g of
chocolate with 72% cocoa solids
- 500g of unsalted butter, plus extra for greasing
- 500g of caster sugar
- 8 eggs
- 100g of cocoa powder, plus extra for dusting
- 1 single espresso shot
- 1/2 tsp salt
- plain flour, for dusting the cake tin

GANACHE
9.0 1 1/2 gelatine leaves
10.0 120ml of whole milk
11.0 180ml of cream
12.0 200g of dark chocolate, ideally 72% cocoa solids
13.0 1 tbsp of glucose, or sugar
14.0 1 tsp liquorice powder
15.0 1 tsp cocoa powder
16.0 1 pinch of salt
SWEET CREAM

• 500ml of double cream
• 2 tbsp of icing sugar

Steps

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• To begin, prepare your cake tin by greasing it with butter, dusting with flour and lining
with baking parchment. As the tin will be submerged in a roasting tray filled with water
(known as a bain-marie), it is important that you are confident that it will not leak during
cooking. You can test this by placing it in a tray filled with water with a weight at the
bottom of the tin. If the tin leaks, or you’d rather be safe than sorry, encase the outside
of the tin in kitchen foil before using

• To make the mousse cake, combine the chocolate and butter in a heatproof glass bowl
and set over a pan of simmering water, ensuring that the base of the bowl does not
touch the water. Stir the mixture occasionally until everything has melted together and
is smooth, then remove from the heat and allow to cool slightly

• Whisk together the eggs and sugar using a stand mixer with a whisk attachment or an
electric hand whisk on a medium speed for approximately 10 minutes, or until pale and
pillowy

• When the chocolate mixture is at room temperature, fold one-third into the egg mixture,
followed by the other two-thirds. Preheat the oven to 180°C/gas mark 4

• Sift in the cocoa powder with a pinch of salt and pour in the espresso, folding carefully
to combine, and transfer to the prepared cake tin. Place in a bain-marie on the middle
shelf of the oven and bake for 35 minutes. Once the cake is ready, immediately remove
from the bain-marie and leave to cool on a wire rack. Once cool, remove the cake from
the tin and set aside until ready to slice

• To make the liquorice ganache, combine the milk, cream, glucose, liquorice, cocoa
and salt in a pan. Place over a medium-high heat, bring to the boil, then immediately
remove from the heat

• Place the chocolate in a heatproof glass bowl and set over a pan of simmering water,
ensuring that the base of the bowl does not touch the water. Stir occasionally until the
chocolate has melted then remove from the heat and allow to cool slightly. Meanwhile,
submerge the gelatine in a bowl of cold water

• Squeeze out any excess liquid from the gelatine and to the milk mixture, stirring until
dissolved. Slowly and carefully whisk the milk into the melted chocolate until
emulsified, then transfer to a bowl and place in the fridge to chill

• When ready to serve, whisk the cream to soft peaks and fold in the icing sugar. Slice
the cake into neat portions

• To plate, place a spoonful of the ganache in the centre of each plate and lay a slice of
cake on top. Add a spoonful of the cream, dust with cocoa and serve

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Lakaran

Cheese based dessert
Cheesecake

MANGO AND PASSION FRUIT SORBET
• 650g of mango purée
• 100g of concentrated passion fruit purée
• 200g of sugar
• 30g of glucose
• 140g of water

CHEESECAKE
• 250g of cream cheese
• 250g of double cream
• 90g of icing sugar
• 1/2 vanilla pod

OAT AND HONEY CRUMBLE
• 265g of butter
• 230g of plain flour

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• 230g of sugar
• 230g of oats
• 140g of runny honey
• 1 pinch of salt
PASSION FRUIT CURD
• 200g of egg yolk
• 125g of egg
• 215g of sugar
• 300g of concentrated passion fruit purée
• 2 gelatine leaves
• 250g of butter, cold and diced
MANGO AND PASSION FRUIT COMPOTE
• 1 mango, peeled and diced
• 2 1/2 passion fruits, halved and seeds removed
Steps

▪ Start with the sorbet, as this will need time to freeze. Add the sugar, glucose and water to a pan and
bring to a boil over a medium heat. Allow to cool, then add in both purées, mix to combine then pass
through a sieve to ensure it is smooth. Churn the mix in an ice cream machine until done, then
reserve in the freezer

▪ To make the cheesecake mixture, beat together the cream cheese, icing sugar and vanilla seeds
(scraped from the pod). Add in the cream and whip until stiff. Transfer to a large piping bag and
reserve in the fridge until ready to serve

▪ For the crumble, rub together the butter, flour, sugar and salt in a bowl to make a sandy mixture. Add
in the oats and honey and stir together so that it forms small clusters. Spread out on a baking tray
and chill until firmed up slightly

▪ Preheat the oven to 170°C/gas mark 4
▪ Once chilled, bake in the oven until golden brown (about 15 minutes). Remove and allow to cool,

then blitz to a fine crumb in a blender and set aside until serving
▪ To make the curd, mix together the egg yolks, whole eggs, sugar and purée in a large bowl. Place

over a bain marie (pan of barely simmering water) and continue to stir over the heat until it starts to
set
▪ Soften the gelatine leaves in a small bowl of water, then mix into the curd. Take the bowl off the heat
and whisk in the diced butter. Pass the curd through a sieve to remove any lumps, then chill until
needed
▪ Make a simple compote by mixing together the fresh diced mango and passion fruit seeds in a bowl,
then chill in the fridge until ready to serve

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▪ To serve, pipe two large mounds of the cheesecake mixture onto each serving plate. Scatter over
some of the crumble and dot around spoonfuls of the passion fruit curd. Spoon over some of the
fresh mango and passion fruit, then finish with a quenelle of the sorbet

Lakaran

Filled crepe

Strawberry crepe
• 1 lb fresh strawberries sliced
• 6 oz. fresh raspberries
• Refrigerated
• 2 eggs large
• Baking & Spices
• 1/2 cup all-purpose flour
• 1/8 tsp kosher salt
• 1 powdered sugar for dusting
• 2 Tbsp powdered sugar for whipped cream
• 3 Tbsp sugar for filling

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• 1/2 tsp sugar
• 1/2 tsp vanilla
• Oils & Vinegars
• 1 tbsp canola oil
• 1 Cooking spray nonstick
• Dairy
• 4 oz Mascarpone cream cheese
• 11/16 cup milk (1/2 c. plus 3 Tbsp)
• 1 cup Whipping cream cold
• 1/4 cup Yoplait vanilla yogurt (not greek)
• Sweet Berry Crepes with Mascarpone Cream
Steps
• Make the filling: In a bowl mix together mascarpone, yogurt and 3 Tbsp. sugar until smooth. Cover and

refrigerate.
• Meanwhile, make the batter: In a bowl mix flour, 1/2 tsp sugar, and salt. Add eggs, milk and oil. Whisk together

until there are no lumps.
• Heat a 10-inch nonstick pan to medium/high. Spray pan lightly with non-stick cooking spray. Pour 1/4 cup of

batter in the middle of the pan and swirl it around until all the bottom is covered but batter. Let cook for 2
minutes. Then flip it over and cook for another minute. Use a spatula to lift crepe out of the pan and transfer
to a flat dish. Cover crepe with wax paper to prevent sticking and drying.
• Repeat process and cook each crepe. Adjust the heat to medium if crepe gets too brown. (it will cook faster
as the pan gets hotter) Cover each layer with wax paper to prevent sticking. After the last crepe is cooked,
cover the whole thing with plastic wrap.
• Make the whipped cream: Use a hand mixer or stand mixer and whisk together cold whipping cream, vanilla
and 2 Tbsp powdered sugar until soft peak forms. Cover and refrigerate.
• Assemble crepes: Divide the filling into 5 portions. Lay 1 crepe on a flat plate. Spread filling across the middle
of the crepe. Add fruit and roll crepe. Repeat process with the rest of the crepes. Add a few more berries on
top of rolled crepe. Serve immediately with a dollop of whipped crean and dust it with powdered sugar on top.

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Lakaran

Phyllo dough parcel

For Spanakopita
300 grams spinach
½ small onion - finely chopped
1 clove garlic - finely chopped
100 grams feta cheese
6 - 8 filo pastry sheets (depending on size)
3 tablespoons olive oil + for brushing on top before baking
1 teaspoon cumin
salt to taste
For Tzatziki Sauce

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½ cup yogurt

1 cucumber

2 tablespoons olive oil

1 teaspoon lemon juice

1 tablespoon fresh dill - chopped

1 garlic clove - minced

salt and pepper to taste

steps

• For Spanakopita
• Preheat the oven 200ºC.
• Shredded spinach and chop the onion. Chop the garlic clove as well and set aside.
• In a pan, on medium heat, heat the oil and saute the onion and garlic till they turn

slightly golden-brown (about one minute).
• Add in the spinach and cumin into the pan. Cook till the water from the spinach

evaporates. Keep stirring the spinach so it doesn't burn. This should roughly take about
7 - 8 minutes.
• Once done, remove from heat and let it cool.
• Add the feta cheese to this spinach mixture and mix thoroughly.
• Cut long strips of the filo pastry - about 2 inches wide. Brush one pastry sheet with
olive oil and place another sheet on top of it. The oil will make them stick together.
• Place about 1 ½ tablespoons of the spinach-feta mixture on one end of the sheet and
keep folding it into triangles till the end. Seal the end with olive oil.
• Repeat steps 7 and 8 till all the mixture is used.
• Lightly oil a baking tray. Brush olive oil on to each Spanakopita parcel and place on
the tray.
• Bake for about 10 minutes - or until they turn golden brown.
• Serve with Tzatziki sauce.
• For Tzatziki Sauce
• Finely chop fresh dill.
• Grate one cucumber and squeeze out the juice.
• Add this grated cucumber to the yogurt, along with lemon juice, olive oil, chopped dill.
• Season with salt and pepper.

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Lakaran

Puff pastry turnovers

RABBIT AND LEEK TURNOVER
• 4 slices of Cumbrian ham
• 2 rabbit saddles, each weighing 200g
• 100g of white leeks
• 10g of butter
• 30g of onion, diced
• 1/2 garlic clove, crushed
• 60ml of cream
• salt
• pepper

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• 1 tsp chives, chopped
PUFF PASTRY

• 900g of white bread flour
• 500g of unsalted butter
• 165g of unsalted butter, diced and softened
• 12g of salt
• 45ml of lemon juice
• 6g of caster sugar
• 210ml of water
PICCALILLI
• 400ml of Chardonnay vinegar
• 200ml of water
• 120g of sugar
• 1 tsp English mustard
• 4g of turmeric
• 16 baby carrots
• 16 cauliflower florets
• 1 cucumber, diced
• 4 spring onions, cut into strips
• 100g of baby watercress, half reserved for garnish
• salt
steps

• Start by making the puff pastry - you can do this a few days before. Place the flour and
the 165g butter into a food mixer and mix until fine. Add the 500g of butter and mix for
2-3 minutes until just combined. Whisk together the salt, sugar, lemon juice and water

• Incrementally add the water to the flour and butter mix, mix until just combined.
Remove the mix from the food mixer, lightly knead for 2-3 minutes, then form the pastry
into a flat square

• Wrap the pastry in clingfilm and leave in the fridge overnight to rest. Once the pastry
has rested, roll into a long rectangle (1cm thick) then turn the pastry to landscape then
turn both sides to meet in the middle, and fold one on top of the other. Repeat this
process 4 times, turning the pastry clockwise each time

• For the piccalilli - which can also be made ahead - place into a medium sized pan the
vinegar, water and sugar and bring to a boil. Once the vinegar has boiled remove from
the stove and add the English mustard and turmeric

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• Place the carrots into a medium sized pan of boiling water and season with salt. Cook
for 2-3 minutes until the carrots are tender. Remove from the pan, place into iced water
and drain

• In a separate pan of boiling water, place the cauliflower and cook for 2-3 minutes until
tender. Remove from the pan, place into iced water and drain

• In a bowl, place the carrots, cauliflower, dices of cucumber, baby watercress spring
onions and the vinegar mix. Mix all the ingredients well and leave to marinade for one
day

• For the turnover, first make the leek and onion stuffing. Split the leek in half, wash
thoroughly in cold water and then with a sharp knife finely shred. Place the butter into
a hot medium sized pan and melt. Add the leeks and diced onion and sweat for 3-4
minutes until the leek and onions are soft

• Add the crushed garlic, cream, salt and pepper and cook for a further 4 minutes.
Remove from the pan and leave to cool. Once cooled, mix in the chives and reserve,
ready to make the turnover

• Using a sharp knife, remove the loins from the rabbit saddles. Cut the loins in half to
get four pieces 4cm long

• Season the loins with salt and white pepper, equally divide the leek and onion stuffing
mix between the four and place the stuffing on top of each loin of rabbit. Wrap each
loin in Cumbrian ham

• Roll out the rough puff pastry to ½ cm thick, cut the pastry into squares 11cm long by
11cm wide. Place the rabbit loins in the middle of each square and brush the sides
with egg wash. Fold over the pastry, pinch the sides together being careful you don’t
get air pockets, cut away any access pastry, and seal the sides together with the rear
side of a fork

• Make three small slashes on top of each turnover, place the turnovers onto a baking
tray lined with greaseproof paper, cover with clingfilm and refrigerate for 30 minutes

• Brush each turnover with egg wash and place in the oven at 200°C/gas mark 6 for 6
minutes or until golden

• To assemble, place the turnovers in the middle of each plate and serve with the
piccalilli and a garnish of baby watercress

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Lakaran

Souffle

• 6 eggs
• 175g of caster sugar
• 6 limes, zest and juice reserved
• 200g of plain flour, sifted
• 500ml of milk
• 1/2 vanilla pod
• 60g of mascarpone
• 25g of butter
• icing sugar
steps
• Make a lime syrup by putting the lime juice and 25g sugar into a saucepan. Bring to

the boil, then turn down to a simmer until the liquid reduces and thickens into a sticky
syrup. Set aside to keep warm

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• Separate 4 of the eggs into whites and yolks. In a large bowl, whisk the 4 egg yolks
with 100g of the sugar until thick, then fold in the flour. Reserve the 4 egg whites for
later use

• In a heavy saucepan, bring the milk to the boil with the half vanilla pod. Once boiling,
remove from the heat and remove the vanilla pod

• Pour the boiling milk onto the egg yolks mixture, a little at a time, whisking continuously
so that there are no lumps. Return the mixture to the pan and cook gently, while stirring,
for another 2 minutes - this will cook out the taste of the flour. Pour the mixture back
into the bowl

• Separate the remaining 2 eggs and beat the egg yolks into the mixture, along with the
mascarpone and lime zest - the extra egg yolk will lighten the soufflés and help them
to rise

• Cover the mixture with cling film to prevent a skin forming and leave to cool
• To prepare the ramekins, melt the butter and with a pastry brush, paint over the inside

of the soufflé ramekins carefully and completely, using upward strokes only. Dust with
icing sugar, revolving the ramekins so that the butter is entirely covered with the sugar,
then tap out the excess
• Preheat the oven to 220ºC/gas mark 7
• Weigh out 400g of the cooled mascarpone mixture. Whisk the 6 egg whites with the
remaining 50g sugar until stiff. Whisk a quarter of this into the mascarpone mixture,
then fold in the rest very gently, taking care not to knock out any of the trapped air
• Divide the mixture between your prepared moulds and put into the oven straight away
• Bake for 8 minutes, until risen and golden brown. Take out of the oven and sprinkle
with icing sugar. Serve immediately with the warm lime syrup in a jug, for added
panache, break open the soufflés and pour in a little of the syrup

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Lakaran
48

4.0 Conclusion
In the DHB 4044 DESSERT PLATING module, i learned how to decorate and arange dessert
to be served. Besides knowing how to decorated, i learn what meaning of dessert plating.
Dessert plating was a last minute touch out on plate before serve to customers. I learn to there
are two stages to the art of the baker or pastry chef. First, making and baking all the doughs,
batters, fillings, creams, and sauces with the correct techniques and second, assembling these
components into finished desserts and pastries. Beside feeling happy and excited to do my
assigment i get more tecnique in desert plating .

5.0 Reference
Internet

- https://www.greatbritishchefs.com/recipes/lime-souffle-recipe
- https://www.greatbritishchefs.com/recipes/brownies-recipe
- https://www.greatbritishchefs.com/recipes/cassia-ice-cream-recipe
book
- Dessert plating book by lee eun ji , 10 december 2017.
- The art the dessert book by ann amemick, 16 april 2007 .

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