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7 Delicious Ways to go Gourmet with Dessert

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7 Delicious Ways to go Gourmet with Dessert

If you've got a sweet tooth, or know someone who has, you will have a willing and ready audience when it comes to gourmet desserts. If you already have some favourite desserts up your sleeve why not try exceeding expectations by trying your hand at something extra special to give your night kudos.

No one will be able to resist this tantalising collection from some of the best chefs around the world. Apple crumble, strudel, tiramisu and chocolate lava cake are taken up a gear in some delicate chef interpretations. Or go for something totally new and daring like the molecular dessert from Arzak restaurant, or the unusual cross cultures dessert with yuzu sorbet.

The choice is yours, take a look at these gourmet desserts and be inspired.

CROSS CULTURES (DALANDAN DESSERT)

A dessert by Gallery Vask’s chef Chele Gonzalez of yuzu sorbet balanced with chef Gaggan Anand's spicing. This dessert was a special creation served during an exclusive four-hand dinner in the Philippines. Click here to find the recipe.

Blackberry and Verbena

This exquisite recipes from Chef Andreas Caminada in Switzerland brings together five elements. From Greek yoghurt and verbena ice cream to blackberry and lime paper this recipe will test technical ability, but the stunning plated results will be worth it. Click here for more info.

TIRAMI SUD: TIRAMISU WITH YOGURT, RICOTTA AND CANDIED CAPERS

Italian chefs Alessandro Negrini and Fabio Pisani take traditional tiramisu up a gear in this creative version of tiramisu dessert recipe, with ricotta and yogurt. Click here for the recipe.

Apple Crumble Recipe

Try this gourmet version of apple crumble with calvados apple sorbet fromSwiss Diamond Hotel's Egidio Iadonisi Click here for the recipe.

Liquid Chocolate Cake

Chocolate lovers will take delight from this liquid chocolate cake with rhubarb compote and punch sauce by Chef Ivo Adam from Seven Click here for the recipe.

Apple Strudel

Chef Norbert Niederkofler at St.Hubertus restaurant in the Italian Dolomites revisits the classic apple strudel giving it a chef's touch. Click here for the recipe.

HIDROMIEL Y FRACTAL FLUIDO - MEAD AND FRACTAL FLUID

Lemon dessert with honey mead, a masterpiece of molecular gastronomy by the famous father and daughter team at Spanish restaurant, ArzakClick here for the recipe.

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