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In a culinary arts class I took a few years ago we were taught that when serving a dessert plate there were different elements of presentation and I can’t remember what they are so if you could tell me that would great.
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- Chef Erika writes: Gladys, This is an excellent question, and one i'd love to answer, but I'm afraid that I need a little more about topic: roast beef
- Chef Erika writes: Carol, You may certainly use uncooked rice in place of baking weights or dried beans in blind baking. Just be about topic: blind baking
- Chef Erika writes: David, Great question! Luckily, there are products available that can solve your dilemma. I think that your best bet about topic: Irish Creme Cake
One Response for "Elements of presentation"
Hillary,
Hopefully this is what you’re looking for:
Fill the plate: Treat the dessert as you would any other course and fill the plate to reflect its importance. There’s nothing lonelier than a bare slice of cake in the center of a dessert plate–give it a sauce, a swirl, a scoop of ice cream, or a fruity accompaniment.
Use shapes and textures: Build your dish upward and outward. Combine shapes, textures, and sizes to give your dessert visual diversity.
Have fun: Decadence should be fun, not stuffy. No matter how glamorous your dinner may have been, by this time of the meal your guests may have had a few sips of wine and the laughter is flowing. Keep the mood going with whimsical presentations.
Colors: Colorful desserts amuse everyone. Create a deep red berry sauce to complement your velvety golden genoise or dot your plate with bright yellow mango puree before plating a trio of multicolor sorbets.
Pair components that complement: If the base of your dessert is soft and creamy, give it a crunchy cookie on top. When you’re serving a bitter chocolate cake, try it with a pool of sweet crème anglaise. Something hot? Head for the ice cream.
Garnish: Whether it’s a pile of fresh berries snuggled up to your white chocolate cheesecake or an angular hunk of chocolate bark towering out of your ice cream parfait, garnishes are the finishing touch.
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