The big cookie is called a financier. It is similar to both a cake and cookie. It is plated with strawberries covered in a chocolate sauce and the right side is a Riesling gelee (a formed ball made with a gel of Riesling wine) topped with sliced raspberries.

The lace bowl is actually a cookie called a Tulip cookie which I formed into a bowl while it was still warm and it sets in the shape when it cools. Then I made a Mango sorbet and put a big scoop inside the bowl and garnished with a mint leaf. Then there is a spoon on the plate which is another very thin cookie which I spread the batter over a stencil and baked. Then I placed some chocolate sauce drops on the plate, arranged some thin sliced strawberries and placed the spoon cookie (tuile batter) on the plate in front of the bowl anchored by the chocolate sauce and placed a little more mango sorbet on the spoon.

 

 The cookie is a Pate Breton cookie with a raspberry semi freddo mousse garnished with mint leaves and a line of strawberries and sliced raspberries.

This is a desert table I set up with 3 varieties of my deserts. 

Strawberry slices with pastry cream topped with fresh whipped cream and  crumbled up tulip cookies.

 Chocolate mousse topped with crumbled chocolate.

 Fudge brownie plated with pastry cream and strawberry sauce.