How to serve dessert with the best porcelain items

Come servire il dessert con i migliori articoli in porcellana

The reason for choosing the right set of items to present a dessert, whether it is a spoon dessert, a soft cream, a brioche or a classic slice of cake, is that before enjoying the delicacies ordered, restaurant customers choose with their eyes. So aesthetics is crucial, even more so than in the main menu made up of starters, main courses and side dishes, because we are often talking about “sins of gluttony” that we indulge in at the end of the meal. 

Much more than dessert plates, MPS porcelain tableware is versatile and can be used for several dishes, not limited to the presentation of dessert.

Surprise of colors, Handpainted line

3 tips for serving the best dessert

Presenting desserts well is the ultimate ticket to a smile and an extra moment of pleasure for all bar and restaurant customers, offered by chefs and patissiers who will need to consider several aspects to present a dish that is both beautiful to look at and good to eat. Let the artistic composition begin, dessert enters the picture.

1. Choose themes and colors

Every Ho.Re.Ca. professional knows the importance of leaving nothing to chance. A weekday lunch menu might not even be elaborate, but it will always take into account the setting in which it will be served and to whom. Whether it is a lunch for a graduation, wedding or holy communion there can only be one thing in common: the professionalism and organization of the venue. While creativity and colors will range among a thousand ideas and proposals also considering the number of participants and the mode of service. The watchwords are to be creative: the best advice is to choose colors that match the toppings. A rich slice of chocolate cake with a cherry on top will look most delicious on a red plate, while a classic apple pie reimagined with a sparkling caramel sauce will shine in the handcrafted beige of Handpainted, MPS’s line of items that accompanies the leading colors of the plates with the elegance of porcelain. A splash of color is more than enough; it is important to avoid tableware with articulate decorations because desserts risk being overshadowed. In this sense, there is a solution that everyone agrees on: white porcelain, suitable for any occasion. Timeless classics, they enhance delicacy and beauty of food, especially desserts such as tiramisu and chocolate desserts. The Millenium line is perfect for presenting typical desserts in a simple yet original and flawless way every time, whether with oval plates, cups and cake plates. Or choose Ghisa to unite opposites: black tableware and white powdered sugar.

Immagine che contiene cioccolato, piatto, cibo, dessert

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The harmony of contrast on Ghisa

2. Perfect combinations of textures and temperatures

Attract attention with unusual pairings and add charm to any course: a smooth ganache is perfect with cookie crumble and gives a combination of contrasting textures on the palate that will make tasting even more enjoyable. For excellent results, playing with texture when preparing the dish is not only fashionable, but also perfect for enhancing the taste. The balance of sweet and savory in serving surprises on the Finger line unites all palates: imagine a pudding that is sweet to the right point lying on the bottom of bongo and decorated with chopped hazelnuts with an aromatic note of salty and crunchy. The combinations do not stop at textures but also include the temperatures of the preparations to be presented. It is important to maintain the right harmony between aesthetics and temperature: a slice of cake that is still warm is the perfect companion to a scoop of ice cream, but if the base is too hot, there is a risk of melting the ice cream. The chef must take care of the timing for serving the creation and can count on an optimal characteristic of porcelain: the ability to retain heat and thus the possibility of serving the dessert at the right temperature, without it being too hot or cold. Finally, there is another combination that will make all the difference: the rough, natural surface of the items in the Porcellana Ardesia line, with the soft, glossy pastes of creams and icings. It’s a contrast that brings sight and palate to seventh heaven at all times. 

3. The most elegant arrangement

The chef can also choose how to accompany the diner on each sensory journey depending on how the dessert and accompaniment will be arranged on the presentation tableware. The idea to start with is an analogy with painting: the base is a blank canvas to be filled with colors, shapes, and arrangements that can be horizontal, square, oval, vertical, or round. The starting point can be an element of the cake, to be used as a focal spot for placement. Aim for no-frills class with the Simple line, which celebrates the dessert of the day. It’s time to feel like Pollock for enriching splashes of sauces or Renzo Piano for multi-layered structures, which must not, however, make the dish unstable. Start from the center or left and accompany the tastings clockwise, or disrupt the logic, never overdoing it. The Miniature line is ideal for samplings and complete flavor combinations: rectangular plate accommodates bavarois and charlottes, while mini square risers show off the sheen of the thin coating of the most original chocolate pralines. Square cup ends the menu with delicate ice cream that refreshes the palate.

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Simply class and tasteful, Simple line

The spectacle of dessert in MPS porcelain ware

Beginning in the 17th century, typical European dessert plateware included bowls, and cups, made of different materials to suit the type of dessert being served. Dessert often consisted of several courses, but over time it was reduced to one and the “dessert plate” of about 20-25 centimeters became the standard almost everywhere. But modern cooking requires much more experimentation, and it is never a good idea to conform to more traditional choices. That’s why MPS porcelain dinnerware is ideal for desserts: versatility, durability, and beauty make them perfect allies in surprising customers and accompanying restaurateurs in a truly efficient investment. Who said, in fact, that a round base must necessarily be used to serve a slice of strudel? Better to be guided by creative flair, with due planning as seen, to really surprise and stand out from the mass of proposed “desserts” that also become special thanks to the right porcelain tableware. Choose line, shape, size and color and finish your culinary masterpiece with MPS Porcelain. 

One last tip: we offer not only risers, bowls, round and oval plates, but also trays. On practical and designer porcelain items for every occasion also pose small glasses of savory flavors that play with layers and transparency.