Explore Gastronomy and more!

Explore related topics

Gutshaus-Cafe in Pullach

Gutshaus-Cafe in Pullach

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

Dessert "Passion clouds". I can't describe how tasty it is  Bowl of white Belgian chocolate, air meringue inside, delicate mascarpone cream, passion fruit and mango. In addition, raspberry sauce and a cream passion fruit.

Dessert "Passion clouds". I can't describe how tasty it is Bowl of white Belgian chocolate, air meringue inside, delicate mascarpone cream, passion fruit and mango. In addition, raspberry sauce and a cream passion fruit.

This isn't a dessert but the plating is stellar and fits the look of a great plated dessert!

This isn't a dessert but the plating is stellar and fits the look of a great plated dessert!

Le St Pierre Carotte et Noix de Coco... L'art de dresser et présenter une…

Le St Pierre Carotte et Noix de Coco... L'art de dresser et présenter une…

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Sea trout with ruby chard and clams

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

A gorgeous mojito made using the molecular gastronomy technique known as spherification #mojito #moleculargastronomy

A gorgeous mojito made using the molecular gastronomy technique known as spherification #mojito #moleculargastronomy

Pinterest
Search