Professional Fine Dining Plated Dessert By Master Chef

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 chefThis program will cover 7 world class plated dessert based on different skills and techniques about plated dessert and can be easily replicated in the kitchenChocolate 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 granitaCarrot 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 creme chantilly along with fresh strawberries and basilParadise 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 crumblePineapple 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.Raspberry Souffle - Learn the art of making a perfect souffle. A warm dessert made from raspberry flavoured custard and beaten egg white meringue. It is served along with a lemon sorbet..La Mandarin - 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

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Carrot Cake Revisited

Lecture 3 Japanese Cheese Cake Revisited

Lecture 4 Paradise Berries

Lecture 5 Paradise Ritz Au Lait

Lecture 6 Souffle

Lecture 7 Chocolate Mousse Orange

Lecture 8 La Mandarin

This program covers various techniques and skill need to make different restaurant style dessert

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