1. Meet our Chefs
Brought to you by Chefs Mauritz van Vroenhoven and Evert Vermandel learn contemporary desert plating for classic desserts such as Italian Tiramisu, Panna Cotta and Crème Brulee
2. Not-so-classic Creme Brulee
Creme Brulee is a popular French dessert. In this video, Chef Evert Vermandel gives creme brulee an Indian twist with flavours of cardamom, panipuri stuffed with pineapple and vanilla compote and caramel ice cream, topping off the contemporary dessert plating with sesame crackers and cookie crumb.
3. Classic Strawberry Panna Cotta
Watch this video to see how Chef Mauritz van Vroenhoven dresses up a classic Italian Panna Cotta with white chocolate, fresh raspberries, strawberry infusion and meringue crumble, topping off the modern dessert plating with fried rice vermicelli.
4. Banana Cake with Mango Panna Cotta
In this video, Chef Evert Vermandel takes Panna Cotta to a whole new level. Watch how he combines mango Panna Cotta with sticky banana bread, honeycomb and vanilla ice-cream in a deliciously contemporary dessert plating that includes popcorn and caramel sauce.
5. Chocolate All the Way
Chocolate mousse gets a modern makeover in this video. In this recipe, Chef Mauritz van Vroenhoven combines strawberries marinated in gin and tonic with chocolate ice-cream, chocolate crumble, and matcha powder and edible flowers.
6. Deconstructed Tiramisu
Italian Tiramisu is a famous layered dessert. Watch this video to learn how Chef Mauritz van Vroenhoven deconstructs traditional Italian Tiramisu using coffee ice-cream, basil sponge cake, jelly made of espresso martini, garnished with cocoa twigs.
7. Extra: How to Decorate A Dessert Plate
In this food plating course, Chef Maurits van Vroenhoven gives you contemporary dessert plating tips from simple plating ideas to top-notch fine dining desert plating techniques.
8. Extra: How to Plate A Brownie
In this short food plating class, Chef Maurits van Vroenhoven shows you how to use a brownie as a base for modern dessert plating and decorating. A brownie is a very versatile product and can be used in any season. It can save prep time in the kitchen and can be used for lunch, supper and buffets. The basic brownie offers a lot of creative options for simple plating decorations to more elegant contemporary dessert plating solutions.
9. Extra: How to Plate A Mousse
In this short food plating class, Chef Maurits van Vroenhoven shows you how to prepare a chocolate mousse in different ways. A mousse can be a great element that can elevate your dessert and can really inspire contemporary dessert plating and presentation. Using moulds and preparing truffles dusted in cocoa powder can add to fine dining dessert plating and make the dining experience much more exciting for your guests.
10. Extra: How To Plate A Panna Cotta
In this short food plating class, Chef Maurits van Vroenhoven gives you tips on the many ways of using panna cotta for lunch, dinner or buffets. Why not try a strawberry infusion or get more creative using flavours such as tonka beans, vanilla, cinnamon and basil to delight and surprise customers. Introducing new flavours and new panna cotta variations will result in an original, yet modern plating experience.
