Wednesday, December 3, 2008

Here are two different versions of the same dessert, plating-wise. Passionfruit Chiboust with Coconut Ice Cream and a Coconut Macaroon twig (top photo), and raspberry coulis and micro herbs to garnish. The old version (below) had an almond shortbread base. What a big difference a little switcheroo can make! Adding height to any dessert piques interest, and it just looks more streamlined as one unit. I eliminated the bulky almond shortbread, and let the chiboust stand on it's own. The coconut macaroon stick was the exec. chef's idea, and a great one at that! Coconut galore...



Posted by Petitfoureyes at 7:13 PM |

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