10 Introduction
Learning Objectives
- Describe the effect of garnishes on presentation
- Describe the additional effects garnishes can have on a plated dessert
- Prepare garnishes from a variety of mediums
- Describe the contributing roles of sauces in a plated dessert
- Prepare dessert sauces
Many, if not most, dessert presentations can be improved with one or more items added to enhance them. But before you add anything, take a moment to consider whether serving the dessert alone would be effective. A simple, ungarnished plating is usually all that’s needed for a home-style dessert, and at the opposite extreme, an elegant pastry or gateaux that is beautiful on its own may not need any additional elements.
A garnish, simply put, can be just an add-on whose main purpose is decoration. However, carefully selected garnishes have other functions too. This “decorative” item can add important flavour, texture, and functional elements to the plating of the dessert, and can enhance the enjoyment of the dish.
Garnishes can solve the problem of serving a frozen component (ice cream or sorbet, for example) as part of a plated dessert. If a scoop of ice cream is placed directly onto the plate, it will start melting immediately, marring the presentation. If that scoop is placed onto an item, such as a cookie base, it will slow down the rate of melting, making it easier to serve, and allowing the customer to enjoy and appreciate the effort spent on the presentation.
Other garnishes that can be used to help present a frozen component are:
- Tuiles, which will also add visual, flavour, and texture (crunchy) elements
- Sliced fruit
- Meringue disk
- Small cookie
- Chocolate garnish
- Crumbs (cake, crushed nuts, or brittle)
Some of the more popular items that can be used as garnishes are described below.
Tuiles
These thin cookies can be shaped in numerous ways: with a stencil, spread onto a silicone baking sheet; combed; piped; or spread onto a textured flexible baking mat and then shaped while still warm. For a recipe and variations, see the Appendix.
Meringues (hard)
When making meringues, keep the ratio of sugar to egg whites 1.5-2 to 1. Meringues can be made with the common or Swiss technique, and must be dried in a low-temp oven for 12 to 36 hours. Meringue can be piped into sticks, disks, or baskets such as those made to produce the classic French dessert vacherin.
Sugar: Sugar can be used to make garnishes using several different methods. Pulled sugar is prepared by cooking a sugar syrup to between 155°C and 160°C (310°F and 320°F) and then cooling, colouring, folding, and stretching it into various shapes such as ribbons or bows. The same mixture can also be used to make blown sugar garnishes, which are created by using a pump to create a balloon out of the slightly cooled sugar syrup. Blown sugar is used to make things such as fruits, with many other possibilities. Bubble sugar is made by pouring liquid sugar (150°C or 310°F) onto a special type of paper