Halloween Simple Plated Dessert

If you're looking to infuse your Halloween festivities with a dash of eerie excitement, you're in for a treat!

My Halloween plated dessert is the perfect choice for those who crave a blend of simple preparation and spooky satisfaction. With minimal effort, you can create a dish that's certain to terrify and tantalize in equal measure.

With just a few steps, I’ll guide you through the process of crafting a dessert that's as easy as it is haunting. Your customers won't believe their eyes when they see what you've conjured up.

So, roll up your sleeves, and let's embark on this culinary adventure that will keep your patrons coming back for more. It's time to celebrate Halloween with a plateful of thrills and chills!

Halloween Simple Plated Dessert Recipe

Recipe for 8 plated desserts

Spiders - Raspberry Coulis
150g fresh raspberries
150g raspberry puree
100g caste sugar
20g lemon juice

Spider mold: https://amzn.to/3Sg4HaS

1. Combine all the ingredients in a saucepan.

2. Cook the mixture over low to medium heat for approximately 15-20 minutes. Stir occasionally during this process to prevent sticking and ensure even cooking.

3. Blend the mixture using a hand blender.

4. Carefully strain the mixture to eliminate any solids.

5. Transfer the coulis into a piping bag. Pipe the coulis into the spider-shaped silicone molds and freeze.

6. Store the leftover coulis in the piping bag for plating and the semifreddo.
   
   

Spider coating
100g cocoa butter
50g white chocolate
20g roasted sesame paste
5g edible charcoal powder

1. Melt the cocoa butter and pour it over the white chocolate. Blend with a hand blender.

2. Add the sesame paste and the charcoal powder and blend again.

3. Strain the mixture.

4. Place it in a tall glass and allow it to cool to around 30°C.

5. Using a skewer, dip each raspberry spider into the glaze and let them solidify.

6. Store the spiders in the freezer to defrost. Before serving, place the spider in the fridge for 5-10 minutes to defrost.

Sesame and Hazelnut Semifreddo
(Recipe for 8 semifreddo)

225g Whipping cream
75g Mascarpone cheese
50g Roasted Hazelnut paste
60g Roasted Sesame Paste
20g White chocolate, melted
3g edible charcoal powder

Silicon Mold: https://amzn.to/496weS1

1. Whip the cream and mascarpone together and set aside.

2. Meanwhile, melt the chocolate and add the sesame paste, hazelnut paste, and edible charcoal powder. Mix well.

3. Add the mascarpone cream in three parts, folding gently.

4. Pour the mixture into a piping bag.

5. Pipe it into the silicone molds. Add a layer of raspberry coulis in the middle, ensuring not to pipe it in the center to allow for slicing later.

6. Pipe more semifreddo mixture on top.

7. Freeze.

8. Once frozen, cut the semifreddo circle in half and store it in the freezer until ready to plate.

Sesame Tuile
70g egg white
30g caster sugar
30g roasted sesame paste
40g plain flour
40g veg oil
2g edible charcoal powder

1. Place all the ingredients into a tall jar and blend with a hand blender.

2. Pass the mixture through a chinois.

3. Pour it into a piping bag.

4. Using a spider web stencil, pipe the spider web onto a silicone mat, placing the stencil under the mat as a guide.

5. Bake in a preheated oven at 150°C for 5-8 minutes.

6. Let it cool down completely and store it in an airtight container.

Sesame Crumbs

40g Milk powder
20g Rice flour
30g Cornflour
15g Caster sugar
1g Table salt
40g Butter, melted
20g Black sesame paste
3g Edible charcoal powder

1. Preheat the oven to 150°C.

2. In a medium bowl, combine the milk powder, rice flour, cornflour, sugar, and salt. Mix with a whisk.

3. Melt the butter and add it to the flour mix along with the black sesame paste. Mix until small clusters form.

4. Line a baking sheet with parchment paper or a Silpat. Spread the crumbs evenly and bake for 20 minutes.

5. Allow the crumbs to cool completely and store them in an airtight container.

Plating

• Begin by piping a small dot of the raspberry coulis onto the plate.

• Use the back of a spoon to gently spread and create a dramatic splash effect on the plate with the coulis.

• Carefully place your frozen semifreddo on the plate, with a delicate spiderweb tuile on each side.

• Pour a generous amount of your sesame crumbs around the semifreddo.

• Last but not least, complete your spine-chilling masterpiece by adding three of the raspberry Spiders to the plate.

Check out the full recipe video on YouTube