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IMntHRimEVRYWHER — Amaretto Cheesecake
Published: 2008-11-19 08:01:41 +0000 UTC; Views: 5490; Favourites: 100; Downloads: 295
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Description
Amaretto cheesecake served with raspberries, chocolate and raspberry sauce, garnished with almond spear and tuile.Related content
Comments: 34
I've featured your lovely work in my article on plated desserts: [link]
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thank you, the final plating was ridiculously epic in details we had to watch out for. and of course, w/ me being a photographer, i had to get the best shot i could in the situation i had lol.
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No problem
And that was great luck indeed.
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How did you do the almond spear? Did you just dipped the almond in the caramel and placed it on some greased(?) paper to let it cool or something like that?
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you take a skewer, and pierce the fat end of the almonds. dip them into the caramel sugar when its just the right consistency, allow it to hang off the table causing the caramel sugar to fall to the floor creating a spear. the consistency is important and takes a lil bit to get used to, if its too hot, the spear will be too think and invisible, if its too cool, the spear looks too chunky and unattractive.
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It's sounds tricky but I guess that's part of it's appeal. I'll have to try it one of these days! Thank you so much for sharing the trick with me ( and the internet )!
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Lol, maybe when I get a chance, I'll get a tutorial made of simple caramel sugar garnishes like almond/dried fruit spears, caramel twists, etc, etc.
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That would be very nice of you! If you do so, I'd like it very much if you were to let me know.
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This is just GORGEOUS! Fantastic plating, it looks delicious!
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thanks, and thanks for the many favs
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Your work is just astounding!
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Simply beautiful setting, it always feels almost a shame to ruin such desserts by eating them.
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however, youll only be able to enjoy it with 2 senses if you just look and smell it. you get 4 of the 5 senses if you eat it. youll have the sight of it when it first comes out to you, smell will soon follow. taste comes when you eat it, and feel is the combination of textures of the food felt on the tongue. i would like to figure out how to introduce sound to all of my dishes. have an impact on all the senses, allowing the guest to be completely intrigued(thats not really the word im looking for but i hope you get it) by the dessert.
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I get what you are going for and I agree. The experience can be a bit lacking if some of those elements are missing. And sound is sometimes a part of it, like the crack of caramelized sugar when you break the topping. Always a pleasure to see what a professional can create.
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its always a pleasure when a guest has complete satisfaction of the sweet tooth. that and compliments and their expression and such makes me love what i do.
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That little cake has got to be DIVINE. Looks unbelievably delicious... It's gorgeously set up, too.
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hahahaha im sorry for only posting "*¬*"xd i most said that the cheesecake look delicious ^^ thats way, that face 
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That almond spear is an ingeneous idea, and the red and brown sweeps of sauce look really good on the plain white plate
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thanks. i think the tuile squiggle is a little out of place.
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I don't know why, but I quite like it there
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i dnt know. it felt right at the time. plus, for the practical, we needed 2 different types of garniture of chocolate, tuile and caramel sugar.
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