The traditional plated dessert is out. Don’t waste time on another plated course, rather get the party started by opening the bar and dance floor! The trend is to serve a variety of small sweets on platters and cake stands for guests to nibble on throughout the night. Imagine platters filled with cardamom and saffron crème brûlée in espresso cups, chocolate dipped nougat and honeycomb, lemon turkish delight and red wine marshmallows. If you enjoy Magnum ice creams, why not serve a selection of these on swirling dry ice, or indulge your inner child with a variety of flavoured candyfloss? The options are endless. If however, you prefer a more formal approach, our plated desserts are some of the best around, delicately balancing contemporary flavours with traditional classics. |
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| Things I loved serving in the last three weeks: |
- baked pear frangipane, served with caramelised apple and brandy parfait drizzled with Van der Hum syrup
- terrine of fresh summer berries and sparkling wine, with fromage frais sorbet and crème de cassis reduction
- cape brandy pudding, served with a wild buchu custard and chocolate cigar
- dessert buffet – a selection of friandise and petit fours served on cake stands with candied edible flowers, wedding cake and vanilla smoke
- turkish delight, passion fruit delight and lemon delight, dark chocolate coated honeycomb, pistachio and apricot nougat, vanilla bean marshmallows on whiskey shortcake au gratin, Amarula chocolate truffles and lemon tartlets
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