Professional Fine Dining Plated Dessert by Master Chef

Professional Fine Dining Plated Dessert by Master Chef
Last updated 10/2021
Duration: 4h 27m | .MP4 1920×1080 30fps(r) | AAC, 44100Hz, 2ch | 5.59 GB

Plated dessert for restaarants by APCA Malaysia- An International Pastry & Culinary School

What you’ll learn
– Learn professional Plated desserts for restaurants
– Learn high end fine dining desserts
– Learn how to make hot souffles
– Learn how to make exclusive desserts

Requirements
– No pre requirement for this program

Description
Professional Plated Dessert by Master chef

This program will cover 7 world class plated dessert based on different skills and techniques about plated dessert and can be easily replicated in the kitchen

Chocolate Mousse & Orange confit- An individual portion dessert consisting of a mille feuille of chocolate mousse on a crunchy base, an orange confit and blood orange granita

Carrot Cake Revisited- A deconstructed plating of carrot cake composed of carrot cake, cream cheese frosting, caramelised walnuts, confit carrots paired with a carrot orange sorbet.

Japanese Cheese cake Revisited- Cheesecake, strawberry jelly, airy strawberry foam, sable viennois and crème chantilly along with fresh strawberries and basil

Paradise Berries- A combination of cheese and berries. It consists of a cheese ice cream, raspberry sorbet and strawberry sorbet along with a balsamic reduction and crumble

Pineapple Riz au lait- An asian inspired dessert consisting of pineapples poached in orange juice, served along with rice cooked in milk. The dessert is accompanied with a lemon flavoured souffle and crisp nougatine.

La – A cold dessert made a hazelnut parfait on a crunchy hazelnut praline base and chocolate almond sponge, served along with lime whipped jelly and citrus caramel sauce.

This program can be perfectly used in a high quality restaurant, Fine dining or High End cafe.

We hope this program will help you immensely to replicate these recipes in your home kitchen or professional production

Who this course is for:
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