Plated desserts


Made with Ivoire 35%

Recipe by Chef Mitzi Reyes.

3 steps

Recipe Step by Step



113g salted butter (room temperature)
200g sugar
5 ea eggs
1 tsp vanilla extract
180g all-purpose flour
1 tsp baking powder
1/2 tsp salt

Cream butter and sugar.

Add eggs one by one.

Add vanilla extract.

Sift dry ingredients and add to butter and egg mixture.

Bake in sheet tray at 300 F.


Milk Soaking

500g milk
340g evaporated milk
190g condensed milk

Mix all milks and blend.


Vanilla Chantilly

375g IVOIRE 35%
750g cream
7g gelatin

Bloom gelatin.

Heat up cream, add gelatin.

Pour over chocolate and blend.

The next day, whip chantilly and using a #802 tip, pipe dots on top of acetate sheets forming a flower. Top with another acetate sheet and gently press to make it flat on both sides. Freeze and top with freeze dried raspberry powder.

Assembly and finishing

Cut cake with 50mm cutter. Finish with fresh raspberry and strawberry pieces. Place cake on plate with chopped and toasted marcona almonds. Pour milk mixture and top with chantilly flowers.