A stainless steel cooking ring — sometimes called a plating ring, mousse ring, or food ring — used for shaping individual portions on the plate. Set a ring on a plate, fill it with the layered components of the dish, lift the ring, and you've got a clean upright tower instead of a flat pile. It's the single most useful tool for the kind of plating that turns a midweek-feeling dish into something that looks restaurant-plated.

The classic uses span both sweet and savoury work. For dessert, ring-set chocolate mousse, panna cotta, layered trifle, tiramisu, or cheesecake bases. For savoury, stack risotto with confit vegetables, layer beetroot and goat's cheese salads, mould potato rosti, hold rice timbales upright, or set salmon tartare into a clean disc. For plated breakfast service, ring-cooked eggs and stacked rosti are the standard.

The ring is also the right tool for cutting clean discs of pastry, fondant, biscuit dough, or sponge cake — press through a rolled sheet for evenly sized rounds with sharper edges than a cookie cutter typically produces.

Polished stainless steel construction, 1mm thick wall — heavy enough to hold its shape under the weight of layered ingredients, light enough to lift cleanly without disturbing the plated stack. Won't rust against acidic ingredients like citrus, vinegar, or wine reductions, and survives the heat of an oven for ring-baked items like individual tarts or quiche bases.

Stackable for compact storage in a busy commercial kitchen, and dishwasher safe for high-volume cleanup. Works on its own or in a set across multiple sizes for layered presentations where the ring profile changes from base to top.

Part of the KH Kookie range of commercial bakeware.