Desserts fine dining

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

Learn how to prepare banana flambé with this stunning recipe by Jordi Roca, exclusively for Sous-Vide magazine's online readers.

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…

There is a lot going on here, all of it delicious. Once you have the separate elements made, it comes together quickly, and is an excellent individual dessert for a dinner party.

Australian Gourmet Traveller recipe for chocolate marquise with lime and coconut sorbet by Public restaurant in Brisbane.

A succulent chocolate delice with chopped peanuts and brown bread ice cream.

For a beautiful dessert that'll challenge your skills in the kitchen, look no further than this celebration of autumnal fruit from Andrew Gravett. Dulcey chocolate, figs and blackcurrants are presented in the format of cream, compote, coulis and sorbet, with little almond sablé biscuits adding a crunchy textural contrast.

Choose from our Valentine's day dinner ideas, follow the step by step recipes, and learn to plate up for a romantic dinner experience at home.

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.

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

MICHELIN STAR Forest Dessert with Chocolate, Matcha & Cherry - Fine Dining Pastry Recipe - YouTube

Noto is a stunning casual fine dining restaurant in Edinburgh's New Town with a tempting menu of small sharing plates by acclaimed Scottish chef Stuart Ralston.

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 hazelnut praline atop a chocolate ganache is sweet, crunchy and the perfect finish for this panna cotta. You'll need to begin this recipe a day ahead.

Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.

I would love to say that the salted caramel with this dessert may steal the limelight, but you just cannot beat the creamy vanilla-scented panna cotta. It has just the right amount of sweet, fruit and crunch.