Texture contrasts

The following examples of desserts are made from two main elements, each of which exhibits different textures to stunning effect.

Crunchy versus smooth—A flaky puff pastry millefeuille where the crunchy texture of the puff pastry contrasts with the soft velvety-smooth texture of its custard filling.

Dense versus airy—A dense flourless torte topped with a light airy mousse.

Smooth versus crunchy—A smooth panna cotta garnished with a crisp crunchy tuile cookie.

Soft versus frozen—A parfait of soft lemon chiffon mousse topped with a frozen lemon ice cream.