Ratheesh Nair
More ideas from Ratheesh
Chef Ratheesh Unni Nair : PROJECT 7 its not just 70 entrepreneurs infact mor...
A pastry shop presentation of a cake after all its a great combination of three different textures and two different taste. The base is made of almond brioche bread which is very rich in butter, milk and enriched with almond flakes. Profitrolls filled with passion cream and there is a White chocolate passion fruit mousse square surounded by the profit rolls , the whole cake is covered from top with a white chocolate net window. To see it the mousse from top then YOU HAVE TO OWN MY CAKE.
Sao tome dark chocolate mousse with rhubarb compote and almond linzer sponge
Sao tome dark chocolate mousse with rhubarb compote and almond linzer sponge
Sour dough ciabatta
Black forest Pastry
It’s an Al a cart dessert platting. Has got a different components in to it, which made it a successful dessert. The square tart which was baked and filled with the sour cherry(boiron) compote, a cream Brulee disc on top, pour pistachio chiboust cream in to it. Once its set, drizzle some castor sugar and troche it on top of the chiboust cream. And the lemon sorbet with lemon zest quenelle on crumble.
Orange Cointreau Parfait, Dark chocolate Ganache, Sour cherry jelly with dark sponge crisp