Plating for Gold (PDF)

INTRODUCTION 1 RECOMMENDED EQUIPMENT 4 INGREDIENTS 8 PLATING FOR POINTS 20 PLATED DESSERT FLAVOR PAIRING GUIDE 26 The Recipes 35 Banana and Malted Milk Chocolate Mousse with Cherry Sauce TEAM BOOS 2000 37 Citrus TEAM HO 2000 41 Strawberry and Almond Milk Delight, Red Currant and Wine Jus TEAM NOTTER 2000 47 Vanilla and Passion Fruit Dome with Mixed Berry Coulis TEAM SETTEPANI 2000 53 Chocolate Dome with Summer Berry Compote TEAM SHOTTS 2000 57 Warm Almond Savarin with Raspberry Gelée Center, and Raspberry Sorbet Served with Mascarpone Mousse, Vanilla Foam, and Candied Almond Dust TEAM KLOCKO 2003 63 Japanese-Style Cheesecake with Caramelized Apples and Apple Sorbet TEAM LHUILLIER 2003 67 Fraîcheur de Cavaillon TEAM SCHOENBECK 2003 73 Chocolate Banana Caramel Crunch TEAM WEIDER 2003 79 Volcanic Eruption TEAM AUSTRALIA 2004 83 Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait TEAM BELGIUM 2004 89 Apple Savarin with Mascarpone Cream and Cranberry Gelée TEAM SWITZERLAND 2004 95 Taste of Paradise TEAM USA 2004 101 Peach Mint Financier with Roasted Peaches and Apricot Sorbet TEAM ANGNARDO 2005 107 Esprit TEAM CANILLO 2005 113 Dyaus TEAM DANKS 2005 117 Strawberry Tian TEAM DE SILVA 2005 121 Fruit for Thought TEAM EDWARDS 2005 125 Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream TEAM LHUILLIER 2005 131 Vanilla Honey Hazelnut Mousse with Peach Sorbet TEAM MCNAMARA 2005 137 Strawberry Floating Island with Fennel Pollen, Spring Fruit Salad and Mascarpone Sherbet TEAM RUSKELL 2005 141 Les Pommes TEAM FRANCE 2006 147 Fruit Emotions TEAM ITALY 2006 153 Fusion TEAM SWITZERLAND 2006 159 Yin-Yang Flourless Chocolate Cake TEAM USA 2006 165 Brown Butter Financier with Fresh Marinated Raspberries and Vanilla Diplomat Cream, Pineapple Passion Fruit Cloud, Banana Passion Beignet, and Exotic Coulis TEAM BRANLARD 2007 171 Georgia (Peaches and Cream) TEAM CALDWELL 2007 179 A Taste of Honey: Cornmeal Almond Cake Filled with Vanilla Bean Custard, Served with

TISH BOYLE is the editor of Dessert Professional magazine and the former editor of Chocolatier. She is the author of several books on baking and pastry, including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book, and the Grand Finales series. Her articles and recipes have appeared in such publications as the New York Times, Fine Cooking, Food & Wine, and Every Day with Rachael Ray. An experienced pastry chef who trained at école de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.

Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.