Desserts and Petits Fours

Appears in

Pier: A Unique Australian Seafood Experience

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

© 2008 All rights reserved. Published by Murdoch Books.

In this section

Coconut Panna Cotta with Seared Mango and Palm Sugar Caramel – Tamarind Sorbet

Passionfruit Marshmallow with Roasted Pineapple Chiboust

Raspberry Souffle

Sumac Strawberries and Cream with White Chocolate Sponge Cake – Plum Wine Jelly

Banana Soufflé

Milk Chocolate and Vanilla Peanut Balls with Peanut Chiboust, Peanut Brittle and Chocolate Sauce

Lemon Olive Oil Ice Cream with Fig Cream Gaufrettes – Pine Nut Purée and Lemon Purée

Chocolate Crème Brûlée with Cherry and Hazelnut Financier – Sheep’s Milk Yoghurt Sorbet

Cumquat Pain Perdu with Orange Blossom, Pann a Cotta and Man Darin Sorbet

Green Apple Cloud with Apple Sorbet – Pistachio Cake and Soil

Caramelized Pear with Filo Pastry – Macadamia Praline Parfait

Quince and Chestnut Tart with Chestnut Ice Cream

Chocolate Pavé

Warm Pomegranate Sangria with Poached Fruit and Honey Ice Cream

Pistachio Nougat

Peach Tea Truffles and Chocolates

Champagne and Rose Petal Marshmallows

Chocolate Caramels with Vanilla Salt

Blueberry and Raspberry Sablées

Blood Orange Pâte de Fruits

Indonesian Layered Spice Cake

Passion Fruit Madeleines

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