Making & Plating a Dessert Recipes -

Making & Plating a Dessert Recipes

Chocolate Dacquoise

2 3/4 oz Sugar
2 ¾ oz Egg Whites
2 ¾ oz Powder Sugar
2 ¼ oz Almond Flour
½ oz Flour
1 T Cocoa Powder

1) Sift flour, cocoa, almond flour and powder sugar
2) In a clean bowl whip egg whites to soft peaks
3) Next add in the sugar and whip until med peaks
4) Add in the sifted flour and fold gently
5) Pipe onto parchment
6) Bake at 350 low fan for about 8-12 minutes or until desired doneness
7) Cool and cut to fit mold
8) Reserve until needed

Cherry Ice Cream

1 C Milk
½ C Heavy Cream
½ C Sugar
3 Yolks
¼ Vanilla Bean
½ C Cherry Puree
2 T Sliced Cherries

1) In a medium sauce pan add in the milk, cream ½ of the sugar and the scraped vanilla bean. Bring this mix to a simmer and turn off the heat
2) In a bowl whip the egg yolk with the remaining sugar. Whip to the ribbon stage
3) Pour half of the hot milk into the yolk mixture to temper.
4) Now mix yolk mix back into the pot of hot milk
5) Place back on heat on a low flame and cook until nappa
6) Remove from heat, strain and chill in a ice bath
7) When cold spin in an ice cream maker
8) Finish with the cherries and keep well chilled in a freezer

Cherry Sauce

125 g Cherry Puree
25 g Sugar
2 g Algin
½ g Xanthan
125 g Cherry Puree

1) In a sauce pot add in one measure of puree, sugar, algin and xanthan.  Warm
2) Place hot ingredients in blender and second measure of puree and process.
3) Strain and place in squeeze bottle. Reserve for later use

Pineapple Upside Down cake

¼ C + 2T Butter
¼ C + 2 T Pineapple Juice
¼ c + 2 T Brown Sugar
¾ C  A.P. Flour
1 t Baking Powder
¼ t Salt
¼ C White Sugar
2 Egg Separated
½ t Vanilla Extract
1 Pineapple Cleaned
5ea 4oz Ramekins

1) Preheat oven to 350
2) Place butter into a small sauce pan and melt. When melted coat each ramekin with butter.
3) Measure out 2 ½ T of melted butter and mix with the brown sugar and 2 T of pineapple juice.
4) Divide this mix evenly into ramekins
5) Slice pineapple into desired size
6) Place pineapple into the bottom of the ramekin
7) In a medium bowl mix white sugar, baking powder and salt
8) Separate eggs and put two of the yolks and 1 t of whites away for a later use
9) Whip egg whites to med-hard peaks. Do not over whip. Whites should look shiny and smooth
10) In a medium bowl whip the egg yolk until light and a lemon color, Add in the vanilla, melted butter, and remaining pineapple juice.
11) Next add the yolk mixture to the dry ingredients and mix in together
12) Now fold in the whipped egg whites
13) Fill the ramekins with the batter
14) Bake for 15-20 minutes
15) Let rest for 5-10 minutes, dump out and serve warm

Orange Marshmallows

1 T + 1 ½ t Gelatin
¾ C Sugar
½ C Light Corn Syrup
1/8 t Salt
1 T Vanilla
1 t Orange Zest
Powder sugar
½ C Cold Water(Gelatin)
½ C Cold Water(Sugar)

1) Dust Pan with powder sugar and set aside
2) In the mixer bowl add the gelatin and ½ cup cold water. Set aside and let gelatin bloom
3) In a sauce pan add in the sugar, corn syrup, salt and ½ cup of water
4) Wipe down sides of pan and put on stove on a medium flame
5) Cook until sugar reaches 244 degrees soft ball stage
6) Remove from heat and drizzle into the gelatin while whipping at a low speed
7) Once all sugar has been added increase the speed to high and mix for 15 minutes.  It should be 3 times the amount when finished
8) Add in the vanilla and orange zest
9) Put into the sugared pan and even out with a spatula
10) Dust top with sugar and allow mix to sit out uncovered over night
11) Cut into desired size when needed

1 C goats Milk
¼  C white Sugar
1/8  Inch Canela
1/16  t Baking Soda

1) In a non reactive sauce pan add in the goat’s milk, sugar and canela.  Bring to a boil
2) When milk comes to a boil remove from the heat and stir in the baking soda
3) Put back on the heat at a simmer and reduce liquid until it has a caramel color and consistency.  Do not over reduce
4) Strain and keep warm until needed


Powered by Frankly