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Plated desserts

Discover Pinterest’s 10 best ideas and inspiration for Plated desserts. Get inspired and try out new things.
Orange Sorbet, Almond Ice Cream, Toasted Lavender Marshmallow, Honeycomb, Orange Gel, Almond Tuile, Candied Almonds, Flowers

1 · Sweet and sour orange meets sweet nutty almond and floral lavender in a variety of temperatures and textures in this fun dessert. Though nothing in this is hard to make on its own, there are a lot of components. Thankfully many can be prepared in advance for an easy assembly and serving. I like to make everything but the marshmallow topping up a day or two in advance.


  • 1 1/4 cup Meyer lemon, juice
  • 3 g Monk fruit, powdered
  • 2 tbsp Monk fruit, powdered
  • 4 Oranges, zest of
  • 2 Egg white
  • 6 g Egg white
  • 5 Egg yolks
Canned Goods
  • 1 g Whey protein powder
  • 2 1/4 tsp Stevia glycerite
Baking & Spices
  • 1 tsp Agar agar
  • 2 1/8 tsp Almond extract
  • 3/4 tsp Baking soda
  • 3 Coloring, orange natural
  • 2 Coloring, purple natural
  • 4 g Defatted almond flour
  • 1 tsp Orange extract
  • 1/4 tsp Salt
  • 4 pinch Salt
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Xanthan gum
Oils & Vinegars
  • 3 drop Lavender culinary vegetable oil
  • 3 drops Oil, orange
Nuts & Seeds
  • 1 cup Almonds
  • 6 g Butter
  • 1 tbsp Butter
  • 1 1/2 cup Cashew milk beverage
  • 1 cup Heavy cream
Beer, Wine & Liquor
  • 1 tsp Gin
  • 2 1/4 cup Water
  • 3/4 cup allulose
  • 100 g Allulose
  • orange color (natural, to taste)
  • edible flowers (optional, for garnish)
  • 30 g Inulin
by Andrew Gravett

For a beautiful dessert that'll challenge your skills in the kitchen, look no further than this celebration of autumnal fruit from Andrew Gravett. Dulcey chocolate, figs and blackcurrants are presented in the format of cream, compote, coulis and sorbet, with little almond sablé biscuits adding a crunchy textural contrast.


  • 340 g Fig puree
  • 130 g Figs
  • 2 Figs, wedges
  • 1 Orange
  • 8 g Egg
  • 15 g Sugar syrup
Baking & Spices
  • 87 g Castor sugar
  • 14 g Icing sugar
  • 1 g Pectin
  • 1 pinch Salt
  • 36 g T45 flour
  • 193 g Valrhona dulcey chocolate
  • 10 sticks Valrhona dulcey chocolate
Nuts & Seeds
  • 5 g Almonds, ground
  • 18 g Butter, unsalted
  • 227 g Whipping cream
  • 113 g Whole milk
  • 212 ml Water
  • 150g of blackcurrant purée
  • 43g of dextrose
  • 2g of powdered gelatine, mixed with 10ml water
  • 6g of liquid glucose
  • 2g of Super neutrose
in the kitchen x not your average lemon tart — langijo

It's been a sunny season of eating fresh fruit and a lot of simple cooking. Earlier this summer I really wanted to create a different lemon tart, but still very familiar. I love a delicate & tangy lemon curd with an extra buttery tart base, a classic for a reason. It's com

Vincent Angebault on Instagram: “🍋🍃 . . . . #paris #yummy #instag #plate #plate #france #chefstoday #pornfood #chefstalk #chefsofinstagram #noumea #photo #photography #2018…”

Vincent Angebault on Instagram: “🍋🍃 . . . . #paris #yummy #instag #plate #plate #france #chefstoday #pornfood #chefstalk #chefsofinstagram #noumea #photo #photography #2018…”

Mascarpone and Coffee Mille-Feuille — Ilaria Marzullo

Mille-feuille is French and means something like “thousand leaves”, referring to the many layers of the puff pastry. There are no really a thousand layers, but we are getting close !

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