Advanced plating techniques

The approach

Fine-dining plates pair the rich custard with something sharp, something cold and something crisp. This video uses a passion fruit crème brûlée, a raspberry gel and raspberry sorbet.

Plating principles

• Use a shallow dish for more crisp sugar crust per bite
• Add acidity, such as fruit gel or fresh berries, to balance the richness
• Add a cold element like sorbet, shaped into a neat quenelle
• Add crunch with a tuile, crumble or nuts
• Leave empty space on the plate; less looks more refined

Watch for

Caramelize just before serving so the top is still crackling when it reaches the table.