The role of varied dessert plates
In contrast to conventional plates, dessert plates often have a special design and are usually 21 cm in diameter, which is ideal for presenting desserts. However, depending on the effect you want to achieve, a dessert plate can also be up to 32 cm in size.
Selecting dessert plates to match the dessert being served and the existing dinner service depends on many factors such as shape, size, material and design. Choosing the right plate can significantly enhance the aesthetic effect of the dessert.
Which plate for which dessert?
The right choice of dessert plate in the catering industry is not only of crucial importance for the visual presentation of the dessert, but also takes practical aspects into account. Different plates are recommended depending on the type of dessert and its ingredients. Here we take a look at some best practices.
Plate for desserts with sauce
Plates with a deep mirror are the ideal choice for desserts that contain a sauce. This is because dessert plates with a rim allow the sauce to spread evenly around the dessert. This ensures an attractive presentation. Offset flags or high rims also prevent the sauce from running over the edge of the plate and provide enough space to present the dessert in an attractive way. For example, the plates in the Mash-UP! collection from SCHÖNWALD have a high rim. Incidentally, the pink tableware goes perfectly with red fruit. It is also not unusual to convert soup plates into dessert plates - after all, such plates have a deep mirror anyway.
Coup plate for dessert without sauce
If the dessert does not contain any sauce that could run, it is a good idea to use coup plates. As there is no division into mirror and flag, you practically have a white canvas in front of you on which you can get creative with the food presentation. The available space can be used freely - either by placing the dessert in the middle to attract all the attention or by arranging several elements on the plate. Attractive coup plates for desserts can be found in the BAUSCHER SCOPE LINEA and OPTIONS collections, for example.
Plate for dessert variations
Rectangular dessert plates or oval platters are recommended for desserts that consist of several small elements. This shape offers enough space to arrange different pieces attractively. The shape of the elongated dessert plates catches the eye and gives desserts a modern touch. The HEART&SOUL brand has a number of suitable items for such dessert variations.
Color accents for dessert plates
The color of the dessert plate can have a significant impact on the visual effect of the food. The plates in the JARDIM collection from PLAYGROUND are a perfect example of this: they are made from terracotta and are only glazed in color on the dining surface. This means that an unglazed rim always remains visible, visually framing the dessert and emphasizing the warm colors of the food with its orange hue. Light-colored desserts are particularly well suited to being served on the dark, strong glazes from JARDIM.
Choice of material for dessert plates
Modern creations, but also rustic desserts, find an ideal place on stoneware or handmade-style plates. The natural texture of the NARA collection from PLAYGROUND, made of stoneware with a relief on the outer edge, gives desserts a rustic touch. An equally rustic eye-catcher for dessert presentation is cast iron as a material - especially in combination with wood. So why not serve a traditional “Kaiserschmarrn” in a cast iron pan with a wooden trivet in future? However, wood can also be more than just a trivet. Deliberately placed wooden elements filled with food can significantly enhance the look of an otherwise plain dessert plate.
Choose dessert plates consciously
Choosing the right dessert plate should therefore be carefully considered in order to optimize the visual presentation and enjoyment of the dessert. Although there are no strict rules, the choice should always be tailored to the individual characteristics of the dessert and the overall aesthetic effect. A successful end to a meal often begins with the right dessert plate.
