Gastronomy dessert

#dessert

Molecular Gastronomy Desserts Key Ingredients: Agar agar or gelatin for gels and spheres. Liquid nitrogen for instant freezing and dramatic presentation. Edible flowers or gold leaf for decoration. Foams made with fruit purees or whipped cream chargers.

Graham Hornigold's beautiful lemon tart recipe is paired with a wonderfully refreshing lemon ice cream, French and Italian meringues for contrasting texture and a hint of sesame.

LAVO Cannoli Recipe by #ValrhonaCercleV Chef Paola Marocchi of Tao NYC Copied @valrhonausa

Honey, lemon, ginger. Stunning dessert by @dgranjalop !👏👏👏👏👏 | Instagram

The tart cases are baked in the oven on a low heat at 300-310°F (150-155°C), to obtain a golden color and to preserve the crispness for longer when in the

🎓 Want to finally build your own cooking style, cook confidently without following recipes, and understand how fine dining plating works — so your dishes lo...

Rocket's Chocolate & Passion Fruit Opera Cake with a Valrhona passion fruit chocolate financier & feuillatine, accompanied by a salted caramel ice cream.

These pistachio and strawberry tartelettes combine strawberry mousse and pistachio cream and are simply one of the best. A short crust pastry filled with baked pistachio cream, strawberry mousse and shiny pink glaze on top. It's festive and will make your guests say WOW.

Corner House @ Singapore | Ms I-Hua & The Boy | Gourmet food plating, Fine dining desserts, Food plating

Fred Csibi-Levin | Doc Macaron | (Recipe) Peach, Chamomile and Tahitian Vanilla - This dessert showcases an array of flavors and textures, with a dramatic veil decoration.… | Instagram

Recipe: Banana Mousse with Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana from Pastry Chef Rachel Dykes of Puritan & Co. in Cambridge, MA

Camilla Jesholt Buffatti (@dolcemente_milla) • Fotografije i videozapisi na Instagramu