Plant-Based Desserts
Transform your restaurant menu with innovative plant-based desserts and creative platings
Executive Pastry Chef, Dirt Candy, New York, USA. One Michelin Star.
Create plant-based desserts that deliver flavor and texture
Executive Pastry Chef, Rachel Bossett will show you how to design innovative plant-based plated desserts, prioritizing outstanding flavor and texture, working with ingredients like corn, tomatoes, hibiscus, turmeric, hazelnuts and cocoa to create delicious results.
You’ll learn how to replace common ingredients with plant-based alternatives that deliver flavors and textures to satisfy diners of all tastes. You’ll discover how to design a plated dessert with the guest’s perspective in mind, considering how your plant-based creations will be eaten and experienced by them.
At the end of this course you will:
- Understand the role of egg replacers, thickeners, emulsifiers, and gelling agents within plant-based dessert recipes.
- Know how to prepare a range of plant-based dessert components, including sponges, meringues, creams, ganaches and ice creams.
Develop your culinary talent
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Course Syllabus
Course Content
Chapter 2 - Plant-Based Plated Desserts
Chapter 3 - It's Corn!
Chapter 4 - Middle Eastern
Chapter 5 - Peach Cobbler
Chapter 6 - Rocher
Chapter 7 - S'mores
Get the science right and your art will shine on the plate.
What you'll learn
Rocher: Just like a good old classic Rocher, but totally plant-based. Learn to make a dehydrated cocoa meringue. Discover the technique needed to make a whipped chocolate ganache with plant-based cream. Work with plant milks to make a rich chocolate hazelnut ice cream. Everyone loves this flavor combination. This will hit your chocolate and hazelnut notes.
Smores: A 100 % plant-based version of an American classic, with a twist on the flavors. Learn to incorporate amaranth in a variety of textures. Make a soft marshmallow textured meringue with turmeric for striking color and flavor. Make a hibiscus flavored ice cream with a coconut milk base.
Peach Cobbler: A classic southern dessert, known for its buttery taste. This plant-based version will not disappoint. Work with potato starch and agar to make a cream infused with the scent of bay leaf. Use an egg replacer to make a delicate decorative tuile. Work with plant milks and stabilizers to make a vegan frozen yoghurt.
Middle Eastern: Incorporate fruit juice and dried herbs into a crumbly streusel dough. Learn to imitate the sour flavor of ‘labneh’, a yogurt-based cheese that’s a fundamental element within Lebanese cuisine.
It’s Corn: Take full advantage of fresh seasonal corn to create this dessert with sweet umami flavors. Work with carrageenans to make a voluminous corn foam. Discover a technique to make vegan ‘milk jam’. Combine the corn flavors with a sweet cherry tomato jam for a taste of late summer.
Techniques you will learn:
- How to make plant-based whipped ganache
- How to make plant-based ice creams
- How to make plant-based gels
- How to make a plant-based decorative tuile
- How to make a plant-based dehydrated meringue
- How to make a plant-based soft meringue
- How to make plant-based doughs
Course recipes
In this course you will learn
Meet your Instructor
Executive Pastry Chef, Dirt Candy, New York, USA. One Michelin Star.
New York based Executive Pastry Chef and Chocolatier known for her vegetable-forward desserts and creative molded bonbons.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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