Here are some beautiful plate dessert decoration ideas


plate dessert decoration

Decoration is one of the most important aspect, whenever we talk about the desert. Simply defined, a garnish is an add-on with the primary function of adornment. Garnishes, on the other hand, serve a variety of purposes. This “decorative” component may increase the enjoyment of the dessert by adding essential flavor, texture, and functional qualities to the plating. 

Tuiles

A plate of food on a table

These thin cookies may be shaped in a variety of ways, including using a stencil and spreading the dough onto a silicone baking sheet; combed; piped, or spreading the dough onto a textured flexible baking mat and shaping it while still warm.

Sugar

A bowl of food on a table

Depending on how dark you want your caramel, heat it between 165°C and 185°C (330°F and 365°F) in sugar syrup. It may be piped into shapes or sticks, poured over the back of a bowl to produce a “caramel cup,” or nuts can be dipped in the caramel and removed to create spikes once it has cooled to the correct consistency. Isomalt is a kind of sugar that may be cooked to the same temperature as caramel without needing to be colored. It’s also less prone to moisture, so garnishes produced with isomalt will last longer in high-humidity environments. Blown sugar is used to manufacture a variety of products, including fruits, among others. Bubble sugar is manufactured by pouring liquid sugar (at 150°C or 310°F) onto a special type of paper, raising it, and letting the sugar drip down, creating a bubble look.

Chocolate

Chocolate may be used in a variety of ways. A chocolate garnish that is too thick might overwhelm the dish, so it must be delicate. Chocolate must be properly tempered in all situations to guarantee a crisp texture and a suitable gloss. Chocolate curls, fans, and smokes are examples of decorations that may be made by putting a thin coating of tempered chocolate over a marble slab and shaping after half a set. Chocolate can also be piped into patterns, combined with nuts, and poured to produce bark, there to make chocolate caviar. Filo can be buttered and layered, with flavours like nuts, seeds, cocoa powder, herbs, and spices spread in between. 

Conclusion

This “decorative” component may increase the enjoyment of the dessert by adding essential flavor, texture, and functional qualities to the plating. Serving a frozen component (ice cream or sorbet, for example) as part of a served dessert can be solved with garnishes. If you put a scoop of ice cream directly on the dish, it will melt right away, ruining the presentation. When that scoop is placed on an object, such as a cookie base, the rate of melting is slowed, making it easier to serve and letting the consumer savor and appreciate the effort put into the presentation.

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