Pre dessert fine dining

On The Ground Photo Gallery with Pastry Chef Ileene Cho of The Noortwyck in New York, NY

This little bowl of raspberries and lychees in a clear raspberry and rose elixir makes the perfect pre-dessert when hosting an all-guns-blazing dinner party. Make the elixir in advance and simply assemble before serving.

On The Ground Photo Gallery with Pastry Chef Celia Lee of Naro in New York

Blood oranges offer a sweet, colourful foil to the sometimes bleak greyness of winter, and in this recipe they're served three ways: as a sorbet, a sherbet and a delightful frozen carpaccio.

One of the best thing about autumn is that the variety of fruits that are in season, one of them being persimmon. This dessert is inspired by one of the famous gelataria in Melbourne called Pidapipo. Gelato there is made fresh daily based on seasonal fruits worth the wait in long queues in any season. Difficulty: EasyTime: 1.5 hrsServes: 2** Recipe for gelato makes approximately 700ml which you can store in the fridge. Recipe for the garnish is for serving of 2. Ingre

Contemporary British food from Marcus Wareing. Michelin-starred dining in a relaxed restaurant in The Berkeley Hotel, Knightsbridge.

Mandarin Jelly Terrine Ingredients 6 peeled Mandarins (finely grated zest) 100ml Mandarin juice 100ml Sugar syrup 2 teaspoons Orange Blossom water 4 gold-strength Gelatine leaves Milk and Jasmine Tea Sorbet (Makes 1 cup) Ingredients 4 tea bags Dilmah Green Tea with Jasmine Petals 225ml Milk 75ml pouring Cream ¼ cup Glucose 2½ tablespoons Milk powder Syrup Ingredients 200ml Honey infused white balsamic (Reduce by half, cool) Method of Preparation Soak mandarin segments in water and remove all…

Who says fine dining has to be pricey?

Coffee Crispy Cannelloni With Chocolate Milk