According to MSN Lifestyle:

Plated desserts usually consist of one main item with a garnish and a sauce. The offering can be as simple or as technically complicated as the chef’s imagination and discretion allow. Lovers of grand cuisine know that creating a great dessert requires professional technique, precision, drama, and, on certain occasions, decadent presentation skills. A major culinary shift away from the pastry cart toward the individual plated dessert began in Europe during the late 1980’s. Star restaurateurs in Europe knew this would be an opportunity to allow their pastry chefs to make individual presentations, reaching a wider customer base, and even drawing traffic to their locations. The following plated desserts are offerings from some of the finest pastry chefs in New York City.

From Le Cirque:

Cantaloupe & Mint Calisson

From Union Square Cafe:

Panna Cotta with Greenmarket Berries, 25-year Balsamic and Pistachio Cookie
Summer Stone Fruit with Honeyed Goat Cheese

From Lever House Restaurant Bar:

Strawberry Shortcake Black Pepper Pound Cake
Black Raspberry Consomme

From Gordon Ramsay at the London:

Lychee parfait with Granny Smith apple gelée, cider caramel and fennel pollen

From Le Bernardin:

Panna Cotta, Rose Sorbet, Raspberry Pearls Candied Cocoa Bean
Banana-Lime Cream, Dark Chocolate
Sweet Chèvre Parfait, Fig “Cylinder”, Bacon Ice Cream, Red Wine Caramel, Hazelnuts

Read more…

Tags: Desserts, Recipes|
Posted By: rebecca | Aug 15th