More ideas from Klaudia
“Birch Tree” with malt branches and Autumn leaves on baked meringue. By Nordic Star Chef Ronny Emborg of Restaurant AOC in Copenhagen. #plating #presentation

“Birch Tree” with malt branches and Autumn leaves on baked meringue. By Nordic Star Chef Ronny Emborg of Restaurant AOC in Copenhagen. See more of his dishes at bon-vivant.

Hazelnut streusel, caramelized banana, Valrhona Caramelia mousse and Gianduja whipped ganache by Chef Nicolas Blouin from Mansion On Turtle Creek.

Hazelnut streusel, caramelized banana, Valrhona Caramelia mousse and Gianduja whipped ganache by Chef Nicolas Blouin from Mansion On Turtle Creek.

White chocolate mousse with prosecco and raspberry by chefs Paulo Airaudo and Francesco Gasbarro of La Bottega. © Alex Teuscher - See more at: http://theartofplating.com/editorial/chefs-paulo-francesco-of-la-bottega-on-quality-and-simplicity/#sthash.Nx2659k7.dpuf

White Chocolate Mousse with Prosecco and Raspberry by Chefs Paulo Airaudo and Francesco Gasbarro of La Bottega

My next recreational class at @iceculinary on 7/22 - infuse your desserts with some pro pastry inspiration with 'Essential Plated Desserts' recreational.ice.edu/Courses/Detail/14653

My next recreational class at on - infuse your desserts with some pro pastry inspiration with 'Essential Plated Desserts'