Fuss-free desserts always have a room in the food business especially when you are speaking of restaurants that serve up to 300 people a day. Safe and easy but uncompromising in taste and quality - these are the characteristics you need to put in place in a very busy five-star outlet.
Above are examples of dessert that do not require complicated steps during service.
Topping the list is a kid's dessert made up of fudge chocolate cake en-robed with silky dark chocolate ganache and topped with dark cherries. It is finished off with a rosette of berry-flavored creme Chantilly and a drizzle of strawberry sauce.
The second item is a Coconut Cake served with passion fruit sauce and vanilla ice cream garnished with a coconut tuile and a slice of strawberry. As a guest, I don't need to second-guess in ordering this dessert.
The third dessert is called Pineapple Meringue Pillows which is an adaptation of Pavlova. Alternating layers of whipped cream and gossamer meringue are filled with fresh and sweet Fiji pineapple then finished off with tangy pineapple sauce.
Friday, March 28, 2008
Posted by Nouel C. Omamalin at 9:52 PM