Tuesday, October 1, 2013

More Mister Parker's plated desserts


Nectarine tart, with yuzu sabayon, fresh strawberries and strawberry sorbet, with isomalt decor and creme fraiche quenelle.


Brandy cherry-almond tart, with brandy cherry ice cream and griottes.


Mango panna cotta with rice pudding, sesame brittle and a chilled coconut-strawberry 'soup'.


A new menu addition, baba au rhum, mini rum syrup soaked cakes, with chocolate crackle, mocha mousse and sparkling raspberry sorbet.


Strawberry-mint shortcake with lavender sponge, and a side of vanilla anglaise.


The perfected mango panna cotta, over forbidden coconut rice pudding, sesame brittle, yuzu sabayon, passionfruit gelee with yuzu foam.


A spin off of the mango panna cotta for a banquet event, made with lemon sabayon.


For a special table, coconut macaroon, raspberry financier, hazelnut cluster, brandy cherry ice cream, lemon sabayon tart with white chocolate mousse.


Lemon sabayon tart with blood orange sorbet and raspberry sauce.


A cute tart plate with passionfruit sauce.

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