Plated dessert recipes

Explore flavors of Mexico City with this collection of trademark Enrique Olvera recipes, from spicy pea guacamole to crispy pork belly tacos.

The rich, nutty taste of tahini works brilliantly in desserts. Paired with espresso and a decent dash of coffee liqueur, this sophisticated two-tone pud will round off any meal in style

After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.

This challenging yet seriously impressive dessert combines the flavours of fig, earl grey tea and honey.

Goat cheese and Sancho pepper are the two "culinary elements" starring this plated dessert, a perfect example of the creative philosophy of this Hungarian pastry chef Buy now

Noto is a stunning casual fine dining restaurant in Edinburgh's New Town with a tempting menu of small sharing plates by acclaimed Scottish chef Stuart Ralston.

Try this easy coconut sorbet recipe with macadamia shortbread and basil! Here is a simple and easy dessert that gives you flavors from the islands. Refreshing and soothing way to end your day. The sorbet is the star of the dessert, but the basil and cookie round out this recipe. This dessert is really great for those h

I'm the kind of person that usually only bakes something once. I like to try new things, what can I say? But, of course, there ar...

We’re going to make a very delicious winter chocolate & pear dessert. It’s a whiskey & chocolate cream with a dulcey de leche cremeux, chocolate feulletine, a pear & cardamom sorbet and a beautiful caramelized pear & whiskey gel.The dulce de lecheSubmerge a can of condensed milk in a pan filled with water and bring this to a boil for 3 hours. We do this to caramelize the condensed milk. If necessary add more water to insure it stays submerged. After the three hours gently take the can out of…

“Circle of Love” - Plated dessert This year for Valentine's Day, I've created a dessert that's both simple yet complex in flavors - "Circle of Love" plated dessert. Explore "Circle of Love" Valentine’s plated dessert recipe with poached rhubarb and Sichuan pepper, accompanied by sake ice cream, olive oil cake, and white chocolate namelaka