Strawberry mousse, strawberry ganache, white chocolate powder, meringue shards, vanilla sable
Plated desserts is something I really really love to do. It’s like putting edible art onto a plate, and you can be creative with it. Most importantly, you control what is going to be on that plate (i.e ingredients, flavor profile, design, etc).
I decided to call this particular dessert “My Fair Lady” because it turns out really feminine and dainty. The dessert is actually pretty small and ladies, we don’t have to worry much about the calories for this one because it’s made out of fresh strawberry puree.
Plating desserts may look intimidating, but it’s actually simple and fun if you have all the components needed. Most importantly, you can pace yourself by baking some of the components a few days before so no rush at all! Have a good work plan that space out your production flow and make sure you have a timeline to guide you through, especially if you want to make this on the day itself before a party.
Fresh Strawberry Puree
2 punnets of fresh strawberries
2 tbsp. caster sugar
- Place strawberries and caster sugar into a deep saucepan. Let it cook on low heat until strawberries have formed into a mash and all the sugar has melted.
- Blitz the mixture using a hand blender or juice blender. Add in the water to dilute the puree and mix well.
- Pass the puree through a sieve. Let it cool before using or storing in an air tight container. The fresh puree can be kept for up to 5 days in the fridge.