I'm putting together a plated dessert for Dinner Club tomorrow night. I've got small butterscotch pots de creme (I added a couple tablespoons of Scotch) in the oven which I'll top with chocolate pudding and crumbles of a salted caramel chocolate bar. But that's just the start, now how do I take it to a plated dessert? I had a roll of World Peace cookies (which are chocolate with fleur de sel) in the freezer that I'm going to partly thaw and try to roll the log a bit narrower so I can make smaller loonie-sized cookies. I figure the crisp of the cookies will pair well with the creamy custard. Other flavours that I think will be complimentary are caramel, pear and pecan. I'll make a pot of caramel sauce. It keeps for ages in the fridge and can't be compared with the store-bought stuff. I think I'll pick up some pears tomorrow morning that I'll poach and if I have time I'll candy some pecans. How it will actually be plated is still rumbling around in my brain. :) I'll be sure to take a picture tomorrow night to add to this post.

Click here to see a larger photo: Butterscotch Pots de Creme

In the center is the butterscotch pots de creme topping with dark chocolate pudding and caramel & sea salt chocolate shards. On the left is cubes of vanilla poached pears sprinkled with toasted walnuts. On the right is a World Peace cookie and it's all plated on a pool of freshly made salted caramel. The plating could definitely use some work but I loved the flavour combinations. Next time I might make a lighter, more crispy cookie.

I'd love to hear about plated desserts that you've created and the thought process that went into making them.