Brandied Cherry Ganache Towers with Pink Champagne Aspic and Curvy Tuile Strips

I tell my students that a plated dessert must feature a minimum of three components: the dessert itself, a sauce or syrup, and a garnish, which, in addition to being decorative, provides a complementary yet contrasting texture. The curvy tuile strips used here accomplish just that by adding a nice crunch; they also add height to the plate, which is popular in today’s presentations. The unusual touch here is the pretty little pink aspic cubes used instead of a sauce or syrup. If you prefer t