The five components of a plated dessert are the first thing I teach in my classes. It’s important to understand the function of each item on the plate. To create a successful plated dessert each dessert should have a component that falls into one of these categories, each serving a specific purpose on the plate.
Main Item
Primary flavor, provides focal point, what is designated on the menu. This is the reason you order the dessert! It should be the component that is most prominent on the plate.
Sauce(s)
Flavor contrast or compliment, visual movement and interest. Sauces can both contrast and compliment the main item. They can add additional flavors and textures and provide the basis for the design of the plate. Multiple sauces can be used on a plate for even more contrast and visual appeal.
Crunch
Textural contrast, anchors frozen component. Crunches are any items that provide a textural contrast to the main item, they also help to keep the frozen component in place and absorb any meltage from the frozen that may happen.
Garnish(es)
Eye appeal, showcases skill and finesse, provides a finished look. Technically, all items except the main, sauce and frozen are considered garnishes. These items enhance the dish, either visually or through flavor and texture variations.
Frozen Component
Temperature contrast, flavor contrast or compliment. This can be be a variety of things; ice cream, sorbet, sherbet, granita, semifreddo, etc. It is especially nice on a plate when you have a warm component or main item.
Recent Comments