Composition of a well balanced plated dessert
A few points to consider:
As per the very first thing many chefs mention is ‘keep it simple’ which is quite true, let me elaborate through a practical example I dealt with. Being a trainee in a kitchen at the emperors palace kitchen is really hard work and in order to impress you have to show you can manage the work so this is what happened under the mentor ship of a pastry chef I was given 100 plated desserts to make for a evening function which of course I could handle. I decided to make a warm custard dessert with a layered jelly and fruit volcanoes which at the time was brilliant and the chef agreed.
Just before serving I plated the desserts and began adding the warm custard to the desserts, at which time the chef could not control himself from laughing, at the time I could not understand why until I viewed my plates and realized that the warm custard was melting the jelly and the plates were looking awful.
Preheat oven to 350 degrees. Combine strawberries, apple, sugar, vanilla, and flour in a large bowl; stir to mix well. Spread mixture into a shallow baking dish and set aside.
*You may substitute unsweetend frozen berries
**In my opinion, Macintosh apples work the best.
Topping:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/4 tsp nutmeg
1/4 cup firmly packed brown sugar
2 tbsps butter.
Combine flour, oats, almonds, nutmeg, and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.
NOTE: This recipe can easily be used by diabetics by substituting Splenda for the sugar in the berry mixture (this substitution will go unnoticed in this type of recipe) and replacing the brown sugar in the topping with 2 firmly packed tablespoons of Splenda brown sugar blend.
STRAWBERRIES AND ICE CREAM COOKIE CUPS
1/3 cup hazelnuts, toasted
3 tbsps sugar
1 egg white
2 tbsps flour
1 tbsp butter, melted
1 pint French vanilla ice cream
1 pint fresh strawberries, washed and hulled
1/3 cup seedless strawberry preserves
Heat oven to 375 degrees. Grease a baking sheet.
Height and size Always a classic when sitting in a nice restaurant and your dessert is being placed on the table and it has fallen over, I always use to believe that it was the waiters negligence that tipped the dessert over until I became a chef, now I blame incompetent chefs who compile magnificent desserts but do not evaluate its practicality.
- Keep desserts at a realistic height, at a height where it may stand without having to feel like you balancing a pin on your finger.
- and if you looking to give it super height use a steady base such as fruit, or piped chocolate.
- and of course do not allow your dessert to be so big it takes up the entire plate, ensure proper portioning.
Cookies are easy to make healthy! Old Fashioned Molasses cookies are a fantastic treat and so good for you to! So are Chewy Oatmeal-raisin cookies. The best way to make a cookie healthy is use honey or agave syrup for the sugar substitute. Also, use unbleached flour or whole wheat pastry flour instead of bleached white flour. Applesauce or yogurt is a good substitute for oil and or butter.
For desserts, a fruit crisp or cobbler is easy and delicious! If you like chocolate, these Dutch cocoa fudge brownies will surprise you with their rich chocolate flavor and fudge like texture. They’re a fast and simple treat. Combine 2 tablespoons butter, 1 cup of sugar, ½ cup unsweetened applesauce, 1 egg, and 2 teaspoons of vanilla in a bowl and mix. Then slowly beat in ½ cup unsweetened cocoa powder and ¾ whole-wheat pastry flour. Bake for 25 minutes in a 350* degree preheated oven. Quite a treat!.
Resource Author Francisco Rodriguez H.
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