Fine dining desserts

A deconstructed version of a mango cheesecake recipe from pastry chef Daniel Fletcher, with the exotic flavours of passion fruit and mango.

Learn how to prepare banana flambé with this stunning recipe by Jordi Roca, exclusively for Sous-Vide magazine's online readers.

Recipe: Hinojo Flan with Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch from Pastry Chef Ruben Ortega of Xochi in Houston, TX

There is a lot going on here, all of it delicious. Once you have the separate elements made, it comes together quickly, and is an excellent individual dessert for a dinner party.

Plated Dessert Classes Join my Plated Dessert Classes and learn how to create beautiful, restaurant-quality plated desserts! 🍮 From mastering basic techniques to perfecting complex creations, I’ll guide you through it all. - Online Masterclasses – Personalized lessons and Q&A - In-Person Masterclasses (coming soon!) – Hands-on experience Ilaria Marzullo pastry chef and plated desserts expert

That parfait is rich, creamy, veryyy luxurious thanks to the EVOO, and yet so beautifully light. This is the kind of dessert that’ll make you smile with a blissful satisfaction, without making your pants feel any tighter.

Silky & rich chocolate ganache meets creamy & tangy raspberry mousse in this showstopper Mini Chocolate Raspberry tart recipe!

Sweet and sour orange meets sweet nutty almond and floral lavender in a variety of temperatures and textures in this fun dessert. Though nothing in this is hard to make on its own, there are a lot of components. Thankfully many can be prepared in advance for an easy assembly and serving. I like to make everything but the marshmallow topping up a day or two in advance.

We’re going to make a very delicious winter chocolate & pear dessert. It’s a whiskey & chocolate cream with a dulcey de leche cremeux, chocolate feulletine, a pear & cardamom sorbet and a beautiful caramelized pear & whiskey gel.The dulce de lecheSubmerge a can of condensed milk in a pan filled with water and bring this to a boil for 3 hours. We do this to caramelize the condensed milk. If necessary add more water to insure it stays submerged. After the three hours gently take the can out of…

A plated dessert involves arranging multiple components on a plate. While most of these components are prepared in advance, the plated dessert itself is skillfully assembled right before serving, ensuring freshness and a burst of flavor with every bite.