Explore Dessert Presentation, Plated Desserts, and more!

Emma Bengtsson, the pastry chef at Michelin-starred Aquavit – a pioneer of Nordic cuisine since first opening in 1987 – was recently nominated for Food & Wine magazine’s The People’s Best New Pastry Chef award.

lLOVE THE PLATING UP Emma Bengtsson, the pastry chef at Michelin-starred Aquavit – a pioneer of Nordic cuisine since first opening in 1987 – was recently nominated for Food & Wine magazine’s The People’s Best New Pastry Chef award.

Het Gebaar

Holiday colors lend a festive touch to this pistachio amarena from the new winter menu at Dewey Seasons Hotel Istanbul at the Bosphorus.

Pierre Gagnaire by thebestchefproject

The orange calisson - Trocadéro biscuit, Fresh raspberries, basil sorbet. Le Burgundy Hotel, Paris---I'm not keen on the plating but the flavor combo sounds delicious.

Dessert of flowers / René Redzepi Noma

'Dessert of Flowers' made with elderflower mousse, rose hip meringue, violet syrup, thyme fluid gel, and skyr sorbet. From 'Noma: Time and Place in Nordic Cuisine by René Redzepi' © Ditte Isager / courtesy Phaidon

Peach & Cherry Chocolate Cake...♥

Azuki mousse and matcha genoise cake. I do not know if it tastes good but it looks so gorgeous i couldn't help pining

Dessert gets dangerous when it's this gorgeous (and this easy to pop one--or two or three--in your mouth)! Lime Curd Tartlets with Raspberries & Red Currants from .

Pinterest
Search