Finishing Touches

Great garnishes make simple desserts spectacular. The following are best made in advance so they will have time to set or dry. Imaginative chocolate shapes give cakes a professional touch. Drizzled caramel nests and crisp biscuits dress up parfaits, while tuile baskets can cradle ice cream or fruit. Use candied citrus zest to balance rich flavours.

Wipe leaves with a damp tea towel; pat dry. Melt 300 g chocolate of your choice. Hold the leaf by the stem and brush a generous coating of chocolate on one side of the leaf - the underside gives best results. Refrigerate until firm, then gently peel the leaf away from the chocolate.