Sunday, April 5, 2015

Plated Desserts

Lemon Parfait Glace 


Creme Brulee


 Served with orange raspberry sauce, candied walnuts, fresh raspberries, and sugar garnishes



Poached Pear 
 with a dried fruit compote, citrus ice cream, pear chips, and sea-salted lace cookie


White Chocolate Pecan Cake 
served with raspberry ganache and whipped cream, and raspberry sauce.



Raspberry Sorbet


Chocolate Bandido
served with vanilla ice cream and espresso creme anglaise 


S'mores 
Brownie, graham cracker ice cream, marshmallow, and caramel sauce


Whiskey Sabayon 
served with orange raspberry caramel, phyllo garnish, sugar garnish, and fresh fruit




Tiramisu 





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