best dessert garnish ideas?!


Question: Best dessert garnish ideas?
i am an aspiring michelin star chef and i have noticed that our dessert garnishes are very pour but i am having issues coming up with fancy garnishes for out desserts besides bringing in gold leaf for our chocolate straws.... does anyone have any elegant ideas???

Answers:

Pistachio Crumble

100 grams unsalted butter
100 grams sugar
100 grams flour
125 grams pistachios, chopped
pinch of salt

Cream all ingredients together in an electric mixer. It will be crumbly. Place on a cookie sheet or in an air tight container and refrigerate over night. I normally make a large batch and freeze it and then I bake what I need.

Bake in a 350 degree oven for about 10 minutes until it is golden brown. When cool, break into small pieces.


Bubble sugar

180 grams sugar
90 grams water
30 grams glucose

Place all ingredients in a medium saucepan and cook to 317F degrees. In the meantime, take a piece of parchment paper and make it into a ball with your hands. Open it up and flatten it but we want to keep the texture. Rub a little bit of alcohol on the parchment paper and when the sugar reaches 317 degrees, pour a little bit of sugar on one edge of the paper. Lift it and let the sugar run down. The alcohol will make the sugar bubble up creating the bubble effect.

This is very hot so be careful when you handle it. Once the sugar has hardened, peel the paper off carefully. Store the bubble sugar in an airtight container.


Candied Lemon Slices

1 lemon
50 grams sugar
50 grams water

Make a simple syrup with water and sugar. Cut the lemon into very thin slices, dip them in the cooled simple syrup and place them on a silicon mat. dry the lemon slices in a very low oven (about 200F) for about an hour. Store them in an air-tight container.



When I bake a pie I take the left over dough pat it out take a knife and cut an oval. I take the knife blade and draw down the center. Then I make slice marks all the way down to make a leaf. Then I pinch the dough to take on the shape of a leaf. I make different sizes/ Sometimes I place small leaves all around the crust edge. With pies like pumpkin I place a med and a small next to each other. Sprinkle a bit of sugar on the leaf.



What about doing some fondant rose petals? They not only look nice but taste nice too!




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