22 Pins
 · Last updated 1y
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an arrangement of fruit and flowers in a basket
Teknik med mousse - moussebomber
Teknik med mousse - moussebomber
a close up of a cake on a plate with powdered sugar and toppings
Appelsin lagkage - Liv Martine
Appelsin lagkage - Powered by @ultimaterecipe
a green cake with flowers and mushrooms on it
88 Amazing Birthday Cake Ideas for Kids of All Ages
an orange cake with white flowers on it sitting on a black plate and wooden table
Dôme mangue passion framboise : - Dacquoise coco - Coulit framboise - Crumble coco - Mousse mangue-passion - Glaçage miroir mangue passion Dacquoise amande : 100 g de poudre d'amande 100 g de sucre glace 70 g de noix de coco 5 blancs d'oeufs 30 g de sucre...
a white plate topped with two desserts on top of it's sides and toppings
Saffron, Date and Orange Dessert Recipe
Saffron domes with date and orange
a fancy dessert is displayed on a white plate
chefsofinstagram: Raspberry-pistachio tulie Napoleon creme brûlée truffle white chocolate mousse citrus & berry sauce chocolate glaze. By a @chef_ercan_ekinci #ChefsOfInstagram @DessertMasters
a white plate topped with a dessert covered in icing
Tasting Table | Food, Restaurants, Reviews, Recipes, Cooking Tips
Antonio Bachour's desserts at the St. Regis Bal Harbour Resort
a black plate with some food on top of it and flowers in the middle next to it
Lemon & Lime Tarts — Sweet Gastronomy
Lemon and Lime tart with a meringue top |
a white plate topped with desserts on top of a wooden table
@Tomvanwoerkum brings the A-game once again! Tonka, verveine mousse, passionfruit/ginger creme & mango sorbet. Beautiful! #gastroart
a white plate topped with dessert and fruit
Le Cordon Bleu London - Basic Pâtisserie
Le Cordon Bleu London - Basic Pâtisserie by Irina Kupenska, via Behance
a black plate topped with desserts on top of a wooden table
visit delaire graff restaurant | Drizzle and Dip
Delaire Graff Restuarant, Stellenbosch
two desserts on a white plate with leaves
chocolate | bergamot from Citrus in 8 courses #Edendiam loves
a white plate topped with food and garnished in toppings on top of it
Valrhona Guanaja 70%: Speculoos Sucree, Feuilletine Valrhona 60% Almond Praline, Ganache and Olive Oil Chantilly by our Cercle V member Pastry Chef Alina Martell