You've heard the saying "it's all in the details." Well, when it comes to cooking that saying really is true. As the owner of three restaurants, Paul Sturkey wants his food to not only taste delicious, but also look beautiful. Here, chef Paul Sturkey shares his secrets for garnishing desserts!Let's get started...
Sheet cake Sheet cake can be boring, but you can turn it in to something extraordinary with cookie cutters and a few toppings. - Cut the sheet cake into simple shapes with a cookie cutter.
- Top each piece with whipped Ganache or frosting.
- Add a scoop of ice cream and toasted nuts...like cashews or macadamia nuts.
- Finish the cake with warm caramel sauce.
Dessert in a Martini Glass Try garnishing your ice cream or white chocolate mousse by serving them in a martini glass. - Use melted chocolate or hot fudge to create a pattern in the glass.
- Chill the glass, and then place some chopped fruits or nuts in it.
- You can then put in a scoop of ice cream. Or, use a pastry bag with a number seven star tip to pipe in the mousse.
- Alternate fruit and mousse...and then top it off with a Florentine cookie or some shaved semi-sweet chocolate.
Tip: Garnishing a dessert can also be made easy with a few plastic squeeze bottles. Fill them with different sauces like chocolate, raspberry and caramel. Squeeze one of the sauces on a plate in a line pattern, then put your dessert on top. It will look like a pastry chef made it!
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