DHB 4044 DESSERT PLATING (AMAL) newest

KOLEJ VOKASIONAL DATUK SERI ABU ZAHAR ISNIN
77000 JASIN, MELAKA

NO.TEL : 06-5291010 NO. FAKS : 06-5293130
e-mail : [email protected]

DHB 4044
DESSERT PLATING

INDIVIDUAL ASSIGNMENT

STUDENT NAME: AMAL MAISARAH BINTI ABDULLAH
IC. MUMBER: 030721-05-0540
YEAR : 2 DVM / HBP

LECTURER : 1. MARLIANA BINTI SURATMAN
2. NURUL SYAHIDA BINTI MOHAMED

BIL. PERKARA MUKA SURAT
1.0 2
2.0 INTRODUCTION TO DESSERT PLATING
3.0 3-7
PRINCIPLE OF DESSERT PLATING
4.0 8 - 10
5.0 VARIOUS STYLE OF EACH DESSERT 11
3.1 Prepare Frozen Desserts :
12 - 13
 Ice Cream
 Sorbet 14 - 15
 Parfait 16 - 17
3.2 Prepare Warm & Hot Desserts :
 Bread Pudding 18
 Fritter
 Crepe 19 - 20
3.3 Prepare Custard & Cream-Based Desserts : 21 - 22
 Creme Brulee
 Creme Caramel 23 - 24
3.4 Prepare Fruit-Based Desserts : 25
 Fresh Fruit 26
 Grilled Fruit
 Baked Fruit 27 - 28
 Dried Fruit 29 - 30
 Poached Fruit
3.5 Prepare Chocolate-Based Desserts : 31 - 32
 Brownies 33
 Molten Choc. Cake
 Chocolate Mousse 34 - 35
3.6 Prepare Cheese-Besed Desserts :
 Cheesecake 36 - 37
 Filled crepe 38
 Phyllo Dough Parcel 39
 Puff Pastry Turnovers 40
 Souffle
CONCLUSION 41 - 42
43
REFERENCE 44

1.0 INTRODUCTION TO DESSERT PLATING

( Figure 1 a, b & c : Example of dessert plating )

Traditionally, the visual composition of dessert on a plate, known as dessert plating,
has frequently occurred intuitively. In restaurants, plating is modified by an iterative
process until the composition 'just seems perfect', frequently influenced by the
experienced whim of the chefs working at the 'pass'. Increasingly, though, science is
starting to yield insights that might explain, or disconfirm, the chefs' intuitions and
'rules-of-thumb'. Recently, food aesthetics researchers have begun to analyse people's
general preferences when it comes to the visual composition of food on the plate, and
the influence this may have on the eating experience. The study demonstrates that
concepts derived from the visual arts may be used to plating to some extent.

One common argument in experimental aesthetics is that individuals prefer
balanced visual compositions over unbalanced visual compositions. We describe the
results of a series of citizen science experiments done at the Science Museum in
London, which show a strong preference for balanced vs unbalanced presentations of
the same exact elements across all compositions. This propensity for balanced plating
is evaluated in light of many modernist chefs' current trend toward asymmetric plating.

Chefs spend numerous hours perfecting their dishes in order to provide their
guests with a memorable experience. Plate presentation is the final phase in which
their masterpieces are shown. Plate presentation, which is sometimes overlooked or
ignored, should showcase the quality of the cuisine and preparation processes while
engaging the diner's senses. Plates should be easy enough to accomplish on a hectic
night while yet being attractive and visually appealing to the visitor. Consider the
plate with a photographer's eye to create a composition that brings the dish's many

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aspects together in harmony. A successful plate presentation is rarely achieved on the
first attempt. Imagination, trial-and-error, and collaborative brainstorming are
frequently used to generate good solutions.

Dessert plating techniques are continually changing and growing as a result of
today's innovative pastry chefs and chefs. Towering architectural assemblies that were
stunning and attractive to look at but impossible to eat, or forming complicated
designs on the rims of plates with squirts of sauce or dustings of cocoa or icing sugar
(which often wound up on the diners' sleeves) were previous fashions. Gradually, the
emphasis has turned back to flavour, and we've realised that great-looking and great-
tasting sweets can be made without adding needless complication.

Consideration of how a plated dessert will work in connection to the
restaurant's theme and menu is a key aspect in its development. Desserts and dessert
menus should be thought of as an extension of the dining experience. It is critical to
note that dessert options should not be tacked on at the end of a meal without first
considering the menu style, company type (pastry shop, hotel, or restaurant; informal
or high-end), and demographic. You may prepare the most beautiful and flavorful
cuisine in the world, but if it doesn't sell, you're doing the company owners a
disservice and missing out on consumer happiness.

It is impossible to establish a set of hard-and-fast standards to follow since it is
difficult to agree on how to offer a dessert. As a result, in this section, we will explore
a variety of concepts that impact chefs and cooks' judgements, as well as some of the
things to consider while designing a plated dessert.

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2.0 PRINCIPLE OF DESSERT PLATING

The art of the baker or pastry chef is divided into two stages: first, creating and baking
all of the doughs, batters, fillings, creams, and sauces (using proper procedures); and
second, assembling these components into completed desserts and pastries. The same
logic applies to dessert display plates. A dessert on a plate is an arrangement of one or
more components. Most desserts have all of their components prepared ahead of time.
A plated dessert, on the other hand, is made to order (at the last minute). Mousses,
meringues, ice creams and sorbets, biscuits, dough, cake layers, pastry cream, and
dessert sauces are all employed to create a presentation that is more than the sum of
its parts.

There are five criteria to consider while designing a served dessert. Three are
the most essential in terms of tongue feel and flavour:

 Flavour

Flavors should enhance or compliment one another, such as a caramel sauce with
roasted fruit, or provide a delightful contrast, such as a tart flavour (lemon) combined
with a sweetened sauce. To do this, taste the components separately and then together
to assess and ensure that they function well together.

 Texture

Plan for pleasing combinations of texture and temperature. For a textural contrast, if
the primary item is soft, such as mousse or ice cream, add a crisp or crunchy
component, such as little cookies or caramelised almonds.

 Temperature

Temperature contrasts, such as a scoop of ice cream with a warm fruit dessert, are
very appealing.

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The other two are visual:
 Colour
A diversity of colours and forms might be visually appealing, but don't use too many
or the outcome will look jumbled. Visual appeal is required for the plate.
 Shape

You may showcase a dessert simply and attractively by using a balanced
combination of colour and shape. Let the food do the talking.

We read from left to right in the Western world. When we are presented with a
new image, we prefer to scan it from left to right. This knowledge may be used to
alter the positioning of food on the plate. The eye will be drawn to a little of colour on
the left side of the dish (sauce, fresh fruit, etc.). Height on the right side of the plate
(garnish, ramekin, etc.) will pull the attention across the plate (Figure 2).

( Figure 2 )
The components should be visible to your eye. On the plate, there should be
movement. A tuile or chocolate garnish with an upward curve, a caramel stick
connecting two components, or the flow of coulis can assist direct movement and
create a focal point. All of these elements together will make a dish more aesthetically
appealing and will catch the diner's eye before the dessert is consumed.

( Figure 3 )

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The major component of the dessert does not always need to be in the centre, but can
be displaced significantly. Sauce, ice cream or sorbet, and the major garnishes should,
in general, radiate from the main component without much separation. This permits
the plate to have a good amount of white space without being overly cluttered or
confusing. Keeping components away from the plate's edge will also help balance the
appearance.

( Figure 4 a, b & c )
Placement on the plate

( Figure 5 a )

( Figure 5 b )
The two primary components on the plate in Figure 5a are pushed to the edge of the
plate, forcing the eye to focus on the emptiness (or negative space) in the centre. The
components have been brought together on the plate in Figure 5 b, forming a link
between all three elements. This results in visual harmony.

5

Using the serving area of the plate well

( Figure 6 a )

( Figure 6 b )
Figure 6a depicts the correct design elements (colour on the right and a high garnish
on the right side), which induce the eye to wander from left to right, but the cake is
pushed back almost to the plate's very edge. The sauce is concentrated on the left side.
The combination of the two only takes up around half of the available surface space.
This emphasises the plate's negative space.
Figure 6b shows the sauce piped across the whole surface of the dish and the cake
brought almost to the centre of the plate to provide greater balance.

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Flow

( Figure 7a )

( Figure 7b )
Figure 7a depicts a dessert with a lot of sauce that has been done in similar shapes.
The tallest item is erroneously positioned in the center.
The presentation is simplified in Figure 7b. The attention is drawn to the tallest
component by the controlled movement. Perhaps another component might have been
placed in the middle to assist balance the plate. Consider what could be a suitable
addition.

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3.0 VARIOUS STYLE OF EACH DESSERT

3.1 Prepare Frozen Desserts :
 Ice Cream
 Sorbet

Parfait

PASSION FRUIT PANNA COTTA WITH COCONUT ICE CREAM, COCONUT CRUMBLE &

MERINGUE

PICTURE SKETCH

INGREDIENTS

MangoCoconut ice cream Crumble
200 ml coconut milk 4 tbsp flour
200 ml whipped cream 3 tbsp oatmeal
150 ml whole milk 3 tbsp butter (at room temperature)
70 grams granulated sugar 3 tbsp sugar
65 grams grated coconut 2 tbsp grated coconut
Passion fruit panna cotta Pinch of salt
500 ml whipped cream
60 ml passion fruit juice (±160 grams frozen cubes) Decoration
50 grams granulated sugar White chocolate balls (for example Crispearls from
3.5 gelatine leaves Callebaut)
1 tsp vanilla extract Leaves honny cress
Meringue
35 grams of fine granulated
sugar 20 grams of icing sugar
1 egg white
handful of freeze-dried pineapple (optional)

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STEPS

Coconut ice cream
1. Preheat the oven to 170 degrees. Sprinkle the coconut on a baking tray lined with parchment paper. Toast
for about 5 minutes until golden brown. Stay close because the roasting goes fast. If necessary, stir the
coconut after 2 minutes with a spoon.

2. Put the milk together with the toasted coconut in a saucepan and bring to the boil. As soon as the mixture
boils, turn off the heat, cover the pan and leave for 20 minutes.

3. In another bowl, mix the coconut milk, whipped cream and sugar. Pour the milk with the coconut over this
bowl through a sieve or use a muslin cloth. Squeeze the coconut well so that all the flavor gets into the ice
cream. If you like, add some of the grated coconut to the ice cream mixture. Stir well. Place the bowl in the
refrigerator for at least an hour and allow the mixture to cool well before putting it in the ice cream maker*.

4. Then pour the mixture into the ice cream maker and let the ice cream spin. It depends on your ice cream
maker how long this takes. I then put part of the ice cream in a quenelle form from Silikomart, but you can of
course also just scoop a scoop of ice cream yourself. Scoop (the rest of) the ice cream into a container. Place
the ice cream and mold in the freezer for at least 2 to 3 hours before serving.

Passion fruit panna cotta
1. Soak the gelatine in plenty of cold water. Make sure the gelatin has sat in the cold water for at least 15
minutes before adding it to the warm cream.

2. Pass the passion fruit through a sieve, make sure you have 60 ml juice left. Mix the whipped cream, sugar,
vanilla extract and passion fruit juice in a saucepan and stir well. Bring this all to a gentle boil.

3. Remove the cream from the heat as soon as it starts to boil and add the squeezed gelatin. Stir well until the
gelatin is completely dissolved.

4. Pour the panna cotta into the ramekins. Let the panna cotta cool to room temperature before putting it in
the fridge.

Coconut crumble

1. Preheat the oven to 180 degrees and line a baking tray with baking paper.

2. Combine all ingredients in a bowl and mix with your hands until a crumbly dough forms. If the dough is
too wet, add some more flour. If the dough is too dry, add some more butter.

3. Spread the crumble on the baking tray and place in the center of the oven.

4. Stir the crumble with a spoon when the edges start to brown, this happens after about 8 minutes. After this
it will go a lot faster, so stay close by and keep stirring the crumble after 1 to 2 minutes. The crumble will be
ready after about 15-20 minutes, the exact time depends on your oven.

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Meringue
1. Preheat the oven to 90 degrees. Cover a baking tray with a baking mat or parchment paper.
2. Make sure you work with a fat-free bowl and whisk. Clean both extra well with lemon juice and make sure
there is no egg yolk in the egg white. Put the egg white in the bowl and start mixing. As soon as the egg
white starts to firm up, you can add the fine granulated sugar little by little.
3. Keep mixing until the egg white is stiff and the sugar has dissolved. You can check this by rubbing a little
meringue between your fingers. When you can no longer feel the sugar grains, the meringue is ready.
Carefully fold the icing sugar into the meringue with a spatula. Make sure it stays airy.

ASSEMBLE

1. Put the ice cream onto the plate carefully.

2. If you use a silicone mold, put the panna cotta in the freezer (at least 3-4 hours if you make the panna cotta

on the day of serving) and remove from the freezer and the mold at least an hour before serving and place the
panna cotta immediately on the plate. Then cut the edge loose and dip the molds in warm water. Then pour
out onto a plate.

3. Put the meringue in a piping bag with a round nozzle. Pipe dots of the meringue onto the baking

mat/baking paper. If desired, sprinkle some freeze-dried pineapple over the meringue. Bake the meringues in
50 minutes at 90 degrees. Store in a sealed container.

4. Decorate the plate with mint leaves.

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RASPBERRY BAVAROIS WITH RASPBERRY SORBET

PICTURE SKETCH

INGREDIENTS

250g semi whipped cream 1 x punnet of fresh raspberries

250g raspberry puree 1 x punnet dried raspberries

2 leaves of gold gelatin 100ml raspberry puree

100 gm meringue pieces broken 100 ml of vanilla Chantilly

STEPS

1. First, semi whip your cream. Then heat roughly 50g of your puree until hot and dissolve the gelatin.
2. Once dissolved, add the rest of the puree.
3. Then fold into your cream.
4. Pipe into your moulds and give a few hours to set in the fridge.
5. To finish the dessert, start by garnishing the plate with the puree, chantilly cream, meringue pieces, dried
and fresh raspberries.
6. Finish the plating with the bavarois.

ASSEMBLE

1. Using brush do a line with the raspberry puree.
2. Put your sorbet into the mould. Let it set in the freezer. After that, carefully scoop the sorbet at place it
onto the plate.
3. Start garnish the plate with chantilly cream, meringue pieces dried and fresh raspberry.

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DAMSON PARFAIT WITH OLIVE OIL AND THYME SABLE

PICTURE SKETCH

INGREDIENTS

Damson Puree Olive Oil and Thyme Sable
550g Whole Damsons, washed 250g plain flour
50g Caster Sugar 150g unsalted butter
25ml extra virgin olive oil
Damson Parfait 100g caster sugar + extra for dusting
4 large free-range egg yolks 2 medium free-range egg yolks
2 large free-range egg whites Zest and juice of one lemon
50ml cold water 1tsp thyme leaves
180g caster sugar Pinch of salt
250g Damson Puree
250ml Double cream Thyme Infused Oil
10g fresh lemon thyme
30ml extra virgin olive oil

STEPS

7. First make the damson puree, weigh the damsons and sugar directly into the TM Bowl. Set the timer to 15
minutes at 100°C, speed 1 reverse blade. Pass the damson puree through a sieve to remove the stones.
Discard the stones and return the puree to the jug. Blend the puree until smooth for 30 seconds speed 10.
Transfer the puree to a clean container and cool over ice.

8. For the damson parfait. Line a 9 “ x 13 “ metal baking tray with a double layer of cling film, smooth the air
bubbles out and place the baking tray in the freezer to chill.

9. Weigh the egg yolks, 100g of the sugar and the water directly into the TM bowl and insert the butterfly
whisk securely. Set the timer to 15 minutes at 70°C, speed 4. Once the sabayon is cooked, remove the cap
and set the timer for 15 minutes, speed 3 to cool the sabayon. Transfer to a large mixing bowl.

10. In a second TM bowl measure the cream and damson puree directly into the TM bowl, insert the butterfly
whisk securely. Set the timer to 50 seconds, speed 4 to semi whip the cream. Set the semi whipped cream
aside.

11. In a clean TM bowl weigh the sugar, grind the sugar to a powder for 30 seconds speed 10, transfer the
sugar to a small clean bowl. In the same sugary bowl add the egg whites insert the butterfly whisk securely.
Set the timer to 2 minutes speed 4; add the powdered sugar during the last 30 seconds. Set the timer for a
further 3 minutes speed 4 to whip the meringue to soft peaks.

12. Fold the semi whipped cream into the sabayon, fold the meringue in and pour the parfait mixture into the
prepared chilled lined tray. Freezer for a minimum of 6 hours. Line another flat baking sheet with cling film
and place the tray in the freezer. Once the parfait is frozen solid use a 60mm round cutter dipped in hot water
(not boiling) to cut fourteen 60mm rounds x 20mm, place them on the chilled lined tray, return to the freezer
until ready to serve.

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13. For the Olive Oil and Thyme Sable. Weigh the sugar into the TM bowl and grind the sugar for 30
seconds on speed 10, add the oil, lemon zest, lemon juice and butter and blend 45 seconds on speed 10. Add
the egg; blend on for 10 seconds on speed 10. Scrape the sides down, add the flour by blending the mixture
for 20 seconds speed 6. Fold the thyme leaves in for 10 seconds speed 4.
14. Transfer the soft dough to parchment paper, press the dough flat and refrigerate for 2 hours.
15. Roll the dough between two sheets of parchment paper 2mm thick. These biscuits are very fragile and
light; as soon as the mixture comes back to room temperature it will melt. Return the thin sheets of rolled out
biscuit dough to the fridge to set.
16. Preheat the oven to 200°C.
17. Remove the one side of the parchment paper and place the biscuit dough on the parchment paper on a
baking sheet in the preheated oven, bake for 5 minutes. Remove the tray from the oven and immediately
cover the top of the biscuit with caster sugar, dust with your hand to get a even spread then cut the hot
biscuit with a 60mm round cutter, the same size as the parfait. Transfer the fragile biscuits to a cooling rack
to cool and crisp completely.
18. Should be sufficient for 14 portions however these biscuits are very fragile so add 10 % extra for the
broken ones. This mixture should comfortably make this amount plus extra. Keep the biscuits in an airtight
container until you are ready to assemble the dish.
19. In the meantime make the Thyme Infused Oil. Place the thyme and oil into a clean vacuum bag and seal
on hard vacuum. Half fill the TM bowl with water insert the TM insert steamer basket and place the vacuum
bag inside, close the lid and set the timer to 15 minutes at 100°C. Cool the thyme oil in ice water, set aside
until needed.

ASSEMBLE

To serve, make a salad with the blackberries and damsons; mix with the thyme oil. Garnish a chilled plate
with the blackberry and damson salad, few drops of thyme oil and scatter the thyme flowers and leaves.
Sandwich the parfait between the two sable biscuits; roll the exposed parfait exterior in the blackcurrant
sugar.

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3.2 Prepare Warm & Hot Desserts :
 Bread Pudding
 Fritter
 Crepe

DARK CHOCOLATE BREAD PUDDING

PICTURE SKETCH

INGREDIENTS

1½ pounds brioche or challah (1½ loaves) 1 cup granulated sugar
½ stick unsalted butter, softened ½ cup heavy cream
7 large egg yolks (save whites for another use)
1 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon vanilla bean paste or extract
1½ cups unsweetened cocoa powder
2 cups whole milk
1 quart heavy cream
2 cups semi-sweet chocolate chips

STEPS

1. Slice and cube brioche and place in large bowl. Butter an 11×14-inch baking pan. Set aside.
2. In very large bowl, whisk together yolks, sugar, cinnamon, salt, and vanilla until smooth.
3. Whisk in cocoa powder and whole milk. Add heavy cream and stir until thoroughly blended.
4. Pour chocolate mixture over brioche, being sure to cover all cubes. Cover with plastic wrap and

refrigerate for 2 hours.
5. Preheat oven to 375 degrees. Remove bread mixture from refrigerator and stir in chocolate chips. Pour

into prepared pan and cover with foil.
6. Bake for 30 minutes. Remove foil and bake for 15 minutes more. Use toothpick to check if pudding is

cooked through: Toothpick will come out clean, unless you stab a chocolate chip. Allow to rest for 15
minutes.
7. To make sauce, heat sugar in small saucepan over medium heat until sugar is completely dissolved.
Turn heat to low, add heavy cream and let simmer until ready to serve.
8. Slice bread pudding as desired and finish with whiskey cream sauce.

14

ASSEMBLE
1. Make a line of chocolate using pastry brush onto the plate.
2. Place the bread pudding at the center of the plate.
3. Pipe sauce around the bread pudding.

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DESSERT FRITTERS COVERED IN HONEY AND CAJETA BALL OF GUAVA ICE CREAM

GARNISHED WITH CINNAMON STICKS

PICTURE SKETCH

INGREDIENTS

Apple Fritters Guava Ice Cream
1 ½ cup all-purpose flour 1¼ pounds ripe Pineapple Guavas
2 ½ teaspoons baking powder 1 (14-ounce) can sweetened condensed milk (about
½ teaspoon salt 1¼ cups)
½ teaspoon cinnamon 1 tablespoon pure vanilla extract
3 tablespoons packed brown sugar 2 cups cold heavy cream
⅔ cup milk
2 large eggs room temperature Garnished
2 teaspoons vanilla extract Honey
2 tablespoons butter melted Cinnamon sticks
4 Granny Smith apples cut into chunks
½ cup powdered sugar
3 teaspoons milk
vegetable oil for frying

STEPS

1. Wash and peel apples. Cut them into quarters, remove seeds, then cut each piece into thick slices. Cut each
slice, about ½" thick. Drizzle with a little bit of lemon juice to preven browning, and set aside.
2. Pour vegetable oil into a deep pot, until it comes up 3 inches up the sides. Heat up over medium heat.
3. Place a wire rack on a large baking sheet. Set aside.
4. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, cinnamon and sugar.
5. In a glass measuring cup, whisk milk, eggs and vanilla.
6. Add wet ingredients to dry ingredients and fold in gently. Do not overmix.
7. Add apples to batter and fold in a couple of times. Add melted butter and fold in.
8. Once the oil reaches 350° F, drop fritter batter with apples using two spoons and spread as flat as you can.
You don't want a ball of batter as it will not cook evenly. Fry 2 to 3 fritters at a time, depending on the size of
your pot.
9. Once nice and brown, flip the fritters to cook on the other side. I use two forks to do this.
10. Remove fritters from oil and place on a wire rack. The steam will be escaping and the fritters will be
crispy. If you place them on the paper towel, the bottoms may be soggy.
11. Prepare the guavas. Cut the guavas in half, and use a small spoon to scoop out the pulp. (You should have
about 1 cup of the pulp.)
12. Make the ice cream base. Add the guava pulp, sweetened condensed milk and vanilla to a blender and
blend until smooth, about 10 seconds. Set aside.
13. Whip the cream. Add the heavy cream to a large mixing bowl, and use an electric mixer to whip it on
high until stiff peaks form.
14. Combine cream and base and freeze. Gently fold the guava mixture into the whipped cream. Once it's
evenly blended, pour it into an airtight container and freeze for at least 6 hours, and ideally overnight.

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ASSEMBLE

1. Place the apple fritters at the center of the plate.
2. Cover the fritters with honey and drizzle some onto the side.
3. Scoop the guava ice cream and put it onto thr fritters.
4. Garnish with cinnamon sticks.

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VEGAN STRAWBERRY BUCKWHEAT CREPES

PICTURE SKETCH

INGREDIENTS

2 cups raw buckwheat groats, soaked in water ¼ cup pure maple syrup
overnight (see note before soaking*) 1 tablespoon pumpkin pie spice, plus more to taste
1 cup unsweetened pumpkin purée 1 teaspoon pure vanilla extract
2 cups filtered water, plus more if needed Pinch sea salt

STEPS

1. Drain and thoroughly rinse the soaked buckwheat groats.
2. Add the rinsed groats to a high-speed blender along with the pumpkin purée, filtered water, maple syrup,
pumpkin pie spice, and sea salt.
3. Blend on high for 2 minutes, or until completely smooth. The batter should be fluid and pourable, slightly
thinner than standard pancake batter, but not watery.
4. Heat a large skillet or griddle over medium-low heat. Once the pan is hot, add a dab of high-heat oil (e.g.,
refined coconut oil, grapeseed oil, etc.). Then, pour about ⅓ cup of batter into the pan. Tilt the pan slightly to
spread the batter into a thin circle, but be careful not to let it reach the edges (this makes the crêpes difficult
to flip).
5. Cook for about 1 to 2 minutes, or until bubbles develop across the surface of the crêpe AND the color
shifts from a pale yellow to a deep golden-orange hue throughout (i.e., the entire surface should appear
cooked through instead of batter-like—the crêpes will stick and tear if you attempt to flip them too early, so
be mindful of their appearance before flipping). Run a metal spatula around the edges of the crêpe and then
carefully flip.
6. Cook for another minute, or until desired doneness is reached. Transfer to a serving platter, and repeat.
7. Add a touch more oil to the pan every 3 to 4 crêpes to prevent sticking and tearing. (Note: If the batter is
too thick, it will cook up like dense pancakes. In this case, simply add another 1 to 2 tablespoons of water,
whisk, and continue cooking.)
8. Serve the crêpes warm with desired toppings.

ASSEMBLE

1. After the crepes cooked, place it onto the plate.
2. Drizzle with sauce and garnish with strawberry.

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3.3 Prepare Custard & Cream-Based Desserts :
 Creme Brulee
 Creme Caramel

PICTURE SOUS VIDE CREME BRULEE
SKETCH

INGREDIENTS

Creme Brûlée
1 vanilla bean
6 tablespoons caster sugar
11 large egg yolks
1/8 teaspoon salt
2 1/2 cups heavy cream (36% M.F.)
6 mason jars (3-ounce size)

Vanilla Ice Cream
2 cups reserved cream liquid from the Crème
Brûlée

Garnishes
12 mint sprigs
4 peaches or nectarines

STEPS

For the Creme Brûlée
1. Heat sous vide bath to 176°F (80°C).
2. To remove seeds from the vanilla bean: run the tip of a paring knife lengthwise down the center of the

bean to expose the seeds inside and split the bean into two pieces. Place the halves, skin side down on a
cutting board. Using the dull edge of a knife, run the knife down the center of each pod to remove the
seeds.
3. Add vanilla seeds and sugar to a small bowl and combine thoroughly with your fingertips so that no
clumps remain.
4. Note: the empty vanilla pods can be utilized to infuse various liquids or add to a jar of sugar to create
vanilla-scented sugar.
5. 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. Yields 3 1/2-cups.

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6. Fill each mason jar with a generous 1/4-cup of the liquid; reserving the remaining 2-cups liquid for the
Vanilla Ice Cream recipe. Close each jar so the lid is fingertip tight. When the sous vide bath is at
proper temperature, use tongs to submerge each jar into the bath in an upright position. Do not be
alarmed if bubbles rise to the surface of the water bath, as this is air escaping from the jars. Sous vide
for 1 hour.

7. 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 minutes, add and tighten the lids. Reserve jars in
refrigerator for at least 4 hours and up to 1-week, before service.

For the Vanilla Ice Cream
8. Fill an ice cream/sorbet maker or Paco Jet* cylinder and follow manufacturer's directions to make the

vanilla ice cream.

For the Garnishes
9. Rinse mint sprigs, pat dry and reserve.

10. Slice peaches or nectarines into 24 wedges and 12 cubes for plating.

11. Refrigerate ingredients until serving.

ASSEMBLE

1. Remove Vanilla Ice Cream from freezer to soften for service.
2. Fill a tall glass with hot water and insert a thin paring knife to warm.
3. Remove the crème brûlée jars from refrigerator and run the tip of the knife around the edge of each brûlée
3 to 4 times; cleaning the knife with a paper towel after each rotation.
4. Invert each brûlée onto small individual plates and if necessary, tidy and remold each with a damp finger.
5. Dust the top of each brûlée with 1/4-teaspoon caster sugar (2nd amount).
6. Using a kitchen torch, torch each brûlée until the sugar has caramelized and is golden brown.
7. Add mint and peach wedge garnishes to each plate and serve.

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DULCE DE LECHE CREME CARAMEL

PICTURE SKETCH

INGREDIENTS

Caramel
½ cup + 1 tablespoons granulated white sugar for the
caramel

Custard
1 large egg
3 egg yolk
½ cup sour cream
½ teaspoon salt
¼ cup + 2 tablespoons dulce de leche [i used store
bought]
½ cup whole milk
1.5 teaspoons vanilla extract
nonstick spray

STEPS

1. Take four 6 oz ramekins and spray them with nonstick baking spray. Set aside.
2. In a large bowl add the egg, egg yolks, salt and dulce de leche.
3. Whisk for 2-3 minutes till mixture is all smooth.
4. Add in the sour cream, milk and vanilla.
5. Whisk till well combined and mixture is smooth.
6. Using a mesh strainer, sieve the mixture into another bowl. This makes sure that the resulting creme

caramel is all smooth. Our custard base is now ready.
7. Preheat oven to 325 F degrees.
8. We now prepare the caramel. Take granulated sugar in pan on medium heat.
9. Do not put any spatula in the pan [and of course not under any circumstance try to touch the pan!], once

the sugar starts melting keep stirring the pan holding it's handle.
10. Sugar will melt and turn golden in color eventually. The caramel can go from brown to black in seconds

so be very careful and once you see that deep golden color, remove from heat.
11. Distribute the caramel equally into 4 prepared ramekins.
12. You have to do this quickly and carefully. As the caramel is hot, it will spread on it's own in the

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ramekin but do it immediately after removing the caramel from heat as it hardens pretty quickly.
13. Now pour the prepared custard over the caramel. Divide the custard equally into 4 ramekins. Place the

ramekins in a large baking dish and pour warm tap around in it till ramekins are half submerged in
water. This helps the custard to cook more evenly.
14. Place the baking dish in a 325 F degree preheated oven for 45-50 minutes.
15. The custard is done when it jiggles when you shake the ramekin but the center isn't wobbly.

ASSEMBLE

1. Take the ramekins out carefully out of the baking dish and let them cool for 5 minutes.
2. Take a serving plate and invert a ramekin on it. Inverting it while it's still warm gives more caramel sauce
on the plat. Repeat with remaining ramekins.
3. Refrigerate the dulce de leche creme caramel for a minimum of 4 hours before serving or preferably
overnight.
4. Serve with some whipped cream and raspberry on top!

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3.4 Prepare Fruit-Based Desserts :

 Fresh Fruit

 Grilled Fruit
 Baked Fruit

 Dried Fruit

 Poached Fruit

COCONUT MANGO PINEAPPLE PLATED DESSERT

PICTURE SKETCH

INGREDIENTS

Coconut biscuit Coconut mousse
Caster sugar 240 g Gelatin powder 200 bloom 14 g
Invert sugar 180 g Water 70 g
Frozen coconut puree Léonce Blanc 290 g Frozen coconut puree Léonce Blanc 750 g
Whole eggs 290 g Caster sugar 40 g
Flour 250 g Coconut Malibu 35 g
Baking powder 10 g Liquid cream 425 g
Butter 240 g
Grated coconut 300 g Pineapple crisps
Pineapple Carpaccio Léonce Blanc 1000 g
Mango and ginger coulis
Gelatin powder 200 bloom 8 g
Water 40 g
Butter 35 g
IQF mango diced Léonce Blanc 400 g
Fresh ginger 10 g
Frozen mango puree Léonce Blanc 900 g
Caster sugar 100 g
Pectin NH 20 g

STEPS

1. Heat the sugar, the invert sugar and the frozen coconut puree at 45°C/113°F. Pour the eggs one by one.
Add the sifted flour with the baking powder. Add the melted butter and the grated coconut. Bake at
165°C/329°F for 15 minutes.

2. Soak the gelatine in cold water. In a saucepan, melt the butter and boil together with the diced mangos
and the grated ginger. Pour the mango puree and boil. Add the caster sugar and the pectin previously

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mixed together. Boilor 2 minutes.
3. Soak the gelatin in cold water. Heat the gelatin in a microwave at 45°C/113°F. Add the coconut puree,

the caster sugar and the coconut Malibu previously mixed together. Mix the whipped cream.
4. Lay the pineapple slices on a baking tray on a silicone sheet. Dry into oven at 60°C/140°F for 2 hours.

ASSEMBLE

1. Use a mould to make the main item.
2. Place it onto the plate.
3. Put dried pineapple on top of the main item.
4. Garnish with sugar and starwberry.

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GRILLED FRUITS WITH ICE CREAM

PICTURE SKETCH

INGREDIENTS

80g unsalted butter, melted 80 grams unsalted butter, 4 apricots, halved 4 apricots, halved
melted 8 dessert brandy baskets 8 dessert brandy baskets
24 cherries, pitted and halved 24 cherries, pitted and 4 tbs brown sugar 4 tablespoon brown sugar
halved 8 scoop berry flavoured ice cream 8 scoop berry
4 peaches, halved 4 peaches, halved flavoured ice cream

STEPS

1. Halve peaches and apricots and remove stones. Cut into wedges. Combine with cherries.

2. Preheat grill. Place fruit on a shallow ovenproof dish, lined with foil. Brush fruit with melted butter and
sprinkle over sugar. Grill for a few minutes until softened and browned.

ASSEMBLE

Fill baskets with scoops of ice-cream and place onto 8 serving plates. Divide fruit among plates and drizzle
over the pan juices. Serve.

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CARAMELIZED BAKED PERSIMMONS

PICTURE SKETCH

INGREDIENTS

4 Fuyu persimmons, peel and cut in half crosswise 1/2 teaspoon ground cinnamon
1/4 cup honey 1/4 teaspoon allspice
3 tablespoons butter, melted (1 tablespoon for the 1/8 teaspoon ground ginger
baking dish) 1/8 teaspoon sea salt
1 tablespoon lemon juice 1 cup hot water

STEPS

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish with butter.
2. Peel and cut the tops off of the persimmons, cut them in half crosswise. Place cut side up in baking dish.
3. In a small bowl, combine honey, melted butter, lemon juice, cinnamon, allspice, ginger and salt. Add hot
water and stir until dissolved. Pour mixture over fruit.
3. Cover dish with foil and bake until persimmons are soft, about 35-40 minutes. At the half way point baste
the persimmons with the juice. Recover and continue baking.

4. Remove foil and spoon syrup over fruit. Place dish under broiler until persimmons are browned, about 5-
10 minutes. Keep an eye on them so they don’t burn.

ASSEMBLE

Serve hot with a dollop of whipped cream and a drizzle of the syrup.
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