Straberry mouse, strawberry coulis, lemon parfait sorbet and a ripe strawberry
Straberry mouse, strawberry coulis, lemon parfait sorbet and a ripe strawberry
by borkaborka1
6 Comments
Amyjane1203
Can’t think of the word I’m looking for here but…. what’s in the “crumb” underneath the sorbet?
Recent-Reveal-49
I really want the mousse & sorbet to be 2 different-sized quenelles.
Diamondhands_Rex
I’m not a pro at all but I think the plate could look nicer because it looks like it’s on styrofoam. It probably looks nice but I can’t tell because it makes it look like it’s being served by a catering company.
Livid_Purple_9611
Objects in mirror may be closer than they appear.
chthulyeo
I think you should flatten the sorbet then put everything else the way it is but put the strawberries on top of mouse ,maybe two mint leaves also
Philly_ExecChef
For the work you’re putting into a sorbet (if this is from scratch), you’re just pissing it away by serving it with rough cut hunks of glazed/macerated strawberry.
The coulis also has pretty thin color. Maybe reduce a bit further.
Crumb looks fine. Not sure what that mousse recipe is. It looks off, somehow. Artificial? In any case, it’s just a rough plop of it. Take the time to quenelle, if you’re going for a minimalist plating.
6 Comments
Can’t think of the word I’m looking for here but…. what’s in the “crumb” underneath the sorbet?
I really want the mousse & sorbet to be 2 different-sized quenelles.
I’m not a pro at all but I think the plate could look nicer because it looks like it’s on styrofoam. It probably looks nice but I can’t tell because it makes it look like it’s being served by a catering company.
Objects in mirror may be closer than they appear.
I think you should flatten the sorbet then put everything else the way it is but put the strawberries on top of mouse ,maybe two mint leaves also
For the work you’re putting into a sorbet (if this is from scratch), you’re just pissing it away by serving it with rough cut hunks of glazed/macerated strawberry.
The coulis also has pretty thin color. Maybe reduce a bit further.
Crumb looks fine. Not sure what that mousse recipe is. It looks off, somehow. Artificial? In any case, it’s just a rough plop of it. Take the time to quenelle, if you’re going for a minimalist plating.