There’s something about the presentation of food—it always seems to taste better when it looks great. Plated desserts aren’t quite my passion, but it was still an experience worth learning.
Our eyes are the gateway to our stomachs. When a dessert looks good, it’s like a promise that it’s going to taste amazing. But it’s not just about the looks; there’s actual science behind it! Psychologists believe that visually appealing food also seems tastier. The brain, being the mischievous little thing it is, associates’ beauty with flavor.
Plated desserts are essentially desserts that have multiple textures, flavors, colors and components that are paired together and presented beautifully on a plate, almost looking like a piece of art.
Dessert plating has been around since the Renaissance. The nobility used to have their chefs present their sweets in the most elaborate ways. So basically, when you’re plating, you’re partaking in a historical tradition.
Embracing the seasonality of ingredients not only adds fresh flavors to your desserts but also creates a visual impact on your plate.
These little elegant tarts are made using rings of crisp, sweet shortcrust pastry, a light pumpkin cheesecake and a layer of fresh cranberry orange gelee. Standing upright on a bed of gingersnap crumble, they are decorated with white chocolate fall leaves and candy spheres.
A plated dessert can be simple to strikingly complex and everything in between so you are only limited by your imagination.