As lovely as the cakes we made so far are, at the end of a restaurant meal, it's very unlikely you'll sink your teeth into one. As a result, restaurant desserts are rather simple but elegant affairs, usually a few small bites, some mousse, some fruits, some coulis, to cleanse your palate and not make you feel too stuffed. The important lesson here, is to learn how to plate desserts. Some creatively, some flair, some intuition go a long way to make the (possibly very full!) customer delight at the sight and want to take a bite. I introduce here, together with last week's soufflés, a few plated desserts which I hope will please you.
The ones on a grey granite background are what I made in practicals.
a) Creamy pistachio, coconut sago cream, and pineapple dessert cups
b) Frozen nougat and financiers with fruits
c) Fruit kebabs (cooked in caramel), with sweet couscous, pistachio ice cream and orange soup.
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