Advance Fine Dining Plated Dessert By World Pastry Champion

World class Plated desserts for srudents , Enthusiasts and Professionals

What you'll learn
Learn fine Dining desserts
Learn different component of plated dessert
Learn Mousse based desserts
Learn sticky rice Pudding
Requirements
No pre requisite for this program
Description
Professional Plated Dessert by World Pastry ChampionThis program will cover 6 world class plated dessert based on different skills and techniques about plated dessert and can be easily replicated in the kitchenApple and Celery Leaf - A single serving dessert composed of apple filled beignets, crisp apple chips, blending well with a white chocolate powder, a delicious caramel sauce, a light airy celery foam, served along with a green apple sorbetChocolate Combination - A plated dessert consisting of a crème fraiche parfait, whiskey soaked chocolate sponge,decadent chocolate mousse and a light cappucino foam, served along with moch sugar cubes made from marshmallow.La Namalaka De Fraise - Inspired by the japanese namelaka, this dessert consists of a caramalised white chocolate namelaka along with a strawberry jelly, crisp sable base, balsamic reduction and garnished with crisp strawberry tuile.Lemon Plate - A single serving dessert consisting of a delicious hazelnut crunchy base, a creamy lemon mouselline served along with a tangy lemon confit powder and a lemon thyme sauce. The dessert is served with a yoghurt sorbet.Mango sticky Rice - A dessert of the tropics. It consists of sticky rice served along with caramel sauce, a creamy coconut diplomat, crisp nougatine and a refreshing mango sorbet.Fragrance - Strawberry sparking water and strawberry combination. Verity of texture and refreshing flavour to balance this plated.This program can be perfectly used in a high quality restaurant, Fine dining or High End cafe.We hope this program will help you immensely to replicate these recipes in your home kitchen or professional production

Overview

Section 1: Introduction

Lecture 0 Introduction

Lecture 1 Apple and Celery Leaf

Lecture 2 Fragrance

Lecture 3 Chocolate Combination

Lecture 4 La Namaleka de Fraise

Lecture 5 Lemon Plate

Lecture 6 Mango Sticky Rice

This program is suitable for Enthusiats, Home bakers and well as professionals