Plating for Gold

INTRODUCTION 1 RECOMMENDED EQUIPMENT 4 INGREDIENTS 8 PLATING FOR POINTS 20 PLATED DESSERT FLAVOR PAIRING GUIDE 26 The Recipes 35 Banana and Malted Milk Chocolate Mousse with Cherry Sauce TEAMBOOS 2000 37 Citrus TEAM HO 2000 41 Strawberry and Almond Milk Delight, Red Currant and Wine JusTEAM NOTTER 2000 47 Vanilla and Passion Fruit Dome with Mixed Berry Coulis TEAMSETTEPANI 2000 53 Chocolate Dome with Summer Berry Compote TEAM SHOTTS 2000 57 Warm Almond Savarin with Raspberry Gelée Center, andRaspberry Sorbet Served with Mascarpone Mousse, Vanilla Foam, andCandied Almond Dust TEAM KLOCKO 2003 63 Japanese-Style Cheesecake with Caramelized Apples and AppleSorbet TEAM LHUILLIER 2003 67 Fraîcheur de Cavaillon TEAM SCHOENBECK 2003 73 Chocolate Banana Caramel Crunch TEAM WEIDER 2003 79 Volcanic Eruption TEAM AUSTRALIA 2004 83 Hot Chocolate Soufflé, Ginger Mousse, and Tropical ParfaitTEAM BELGIUM 2004 89 Apple Savarin with Mascarpone Cream and Cranberry GeléeTEAM SWITZERLAND 2004 95 Taste of Paradise TEAM USA 2004 101 Peach Mint Financier with Roasted Peaches and Apricot SorbetTEAM ANGNARDO 2005 107 Esprit TEAM CANILLO 2005 113 Dyaus TEAM DANKS 2005 117 Strawberry Tian TEAM DE SILVA 2005 121 Fruit for Thought TEAM EDWARDS 2005 125 Coconut Cream with Strawberry Confit and Fromage Blanc Ice CreamTEAM LHUILLIER 2005 131 Vanilla Honey Hazelnut Mousse with Peach Sorbet TEAM MCNAMARA2005 137 Strawberry Floating Island with Fennel Pollen, Spring FruitSalad and Mascarpone Sherbet TEAM RUSKELL 2005 141 Les Pommes TEAM FRANCE 2006 147 Fruit Emotions TEAM ITALY 2006 153 Fusion TEAM SWITZERLAND 2006 159 Yin-Yang Flourless Chocolate Cake TEAM USA 2006 165 Brown Butter Financier with Fresh Marinated Raspberries andVanilla Diplomat Cream, Pineapple Passion Fruit Cloud, BananaPassion Beignet, and Exotic Coulis TEAM BRANLARD 2007 171 Georgia (Peaches and Cream) TEAM CALDWELL 2007 179 A Taste of Honey: Cornmeal Almond Cake Filled with Vanilla BeanCustard, Served with Thyme-Scented Candied Citrus Zest and HoneyGelato TEAM DANKS 2007 185 Old El Paso TEAM HOLDEN 2007 191 Dolly's Duo: Chocolate Napoleon with Two Mousses TEAM KNUDSEN2007 197 Gingered Honey Panna Cotta with Lemongrass Consommé, MangoGelée, and Lace Tuile TEAM PAGANO 2007 201 Creole TEAM RUSKELL 2007 205 Litchi Cream with Red Fruit Compote TEAM CHINA 2008 209 Imagination Box TEAM ITALY 2008 215 Aurora TEAM JAPAN 2008 219 Strawberry Soup, Vanilla Panna Cotta Napoleon, and AlmondTartlet TEAM SWITZERLAND 2008 225 Pineapple Rum Cake, Raspberry Florentine, Coconut Sorbet,Pineapple Compote, and Rum Anglaise TEAM CHOWDHURY 2009 233 Tropical Napoleon TEAM CO 2009 237 Banana Walnut Financier, Pineapple Jelly Center, Crunchy PassionTuile, Coconut Cream, and Lemon-Crème Fraîche IceCream TEAM DADZIE 2009 241 Orange Savarin, Orange Chiboust, Banana Croustillant, BloodOrange Sorbet, and Orange Caramel Sauce TEAM DEWITT 2009 247 Passion Fruit-Banana Parfait TEAM MILLICAN 2009 251 Peach Melba Modern TEAM SALAZAR 2009 257 Chocolate-Pear Mousse and Crêpe Soufflé with PassionFruit Sauce TEAM TREVETHAN 2009 263 Childhood Bubbles TEAM DENMARK 2010 271 Adventure TEAM JAPAN 2010 277 Spiced Coco TEAM MEXICO 2010 283 Rosebud Crème Brûlée with Strawberry Jelly andChampagne Rosé Sorbet TEAM SINGAPORE 2010 289 Le Blanc TEAM SOUTH KOREA 2010 295 Cheesecake with Cherry and Pistachio TEAM UNITED KINGDOM 2010299 Citrus Olive Oil Cake with Vanilla-Mint Panna Cotta and BerryGelée TEAM USA 2010 303 BASIC GARNISH RECIPES 308 SOURCES 310 ACKNOWLEDGMENTS 313 INDEX 314