Gourmet desserts presentation

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

Who says the food has no art too? Get inspired in the art of food and visit

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

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

A delightful fusion of earthy carrots and zesty oranges, this Formentera-inspired cake brings the essence of Mediterranean flavors to your table, perfect for a dessert or a sweet breakfast treat.

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…

by Andrew Gravett

Indulge in these decadent salted caramel chocolate mousse domes, featuring a crunchy Rice Krispies crust, smooth chocolate mousse, and a glossy chocolate glaze. A luxurious dessert perfect for special occasions!

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

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.

This dessert from Andy Beynon pairs rich white chocolate and pistachio with a light cherry sorbet. It’s finished with fresh cherry and mint, crushed pistachios and an elegant tuile.