Jane pays high attention into the details of every element of their plated dessert, from the main dessert to complementary items like crumbs dan garnishing.
Creating plated desserts, she said, is an art that requires freedom, which is also complex and complicated—especially in terms of finding inspirations to create new dishes. “Although it’s hard, it gives me and the team joy when customers love our products,” she says.
One of her creations is the Mango Sticky Rice. Inspired by Thailand’s traditional dessert, the menu is composed of mango gelee with randomly-poured coconut sauce, giving it an attractive appearance.
Another treat is the Deconstructed Apple Crumb mixed with Valrhona chocolate ice cream, which offers the sensations of caramel. Jane also combines lemon cheese cake and rosella sorbet for the Christmas Bauble, Cultivate’s leading menu to welcome Christmas and the New Year.