I’ve talked about plated desserts before, and how I think...take a look

This is a recipe for an elegant plated dessert featuring a Toasted Coconut Praline Cremeux, a Coconut Streusel Crumb, our signature Calamansi Cloud Mousse, Calamansi Jelly and Toasted Meringue Shards. This recipe is perfect to impress your friends for a fancy dinner. It is a light dessert and has delightful tropical flavours, perfect for spring or summer. The toasted coconut cremeux is nutty and satisfying, while the calamansi mousse is light and tart and is balanced by the meringue shards.

Coconut Rum Mousse, Vanilla Bean Poached Pineapple, Mango Lime Salsa, Kiwi, Mango Sauce, Citrus Meringues

Credit to @chefjamescochran Toasted Elderflower marshmellow, red grape sorbet, sesame cracker, lemon balm!!! Bring on MAY 18th and it’s a official certified 12:51 banger!!! Hit the book link on @1251_twelve_fifty_one page . Please Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up […]

This complex signature recipe from Raymond Blanc combines lemons, grapefruits and lemongrass in a variety of textures and elements, resulting in one of the freshest, most beautiful desserts we've ever come across.

One of the refined desserts served in the luxurious Burj Al Arab in Dubai.

Prepare the Mounted Ganache and the Crémeux. Make the Streusel and shape pieces about 1cm in diameter. Reserve in the refrigerator. Bake at 150°C (302°F) fo

It's a showstopper.