Ice box lemon cheesecake on a pistachio and einkorn wheat crust, with lemon curd, vanilla bean whipped cream, macerated strawberries, and pistachio dust
I'm part of a culinary competition team, we had a practice session this past week with a mystery basket of ingredients and I was in charge of dessert. I'm very new to plating, I'm looking for any constructive advice. Thanks!
by bonniebelle29
1 Comment
D4wnR1d3rL1f3
I really like it chef, I would only suggest moving the macerated straw, I feel it’s too close to the other strawberry, because the rest of the plate is so neutral, the red here REALLY pops, so you have to be extra careful with it.
I personally have a deep spiritual need for green on my plate, but that’s a personal thing, and I have to come to grips with the fact that a plate doesn’t need green to look good, I need green for plates to look good to me. That being said I believe a tiny bit of Corinthian mint in the diced strawberries would absolutely shut this dish down.
1 Comment
I really like it chef, I would only suggest moving the macerated straw, I feel it’s too close to the other strawberry, because the rest of the plate is so neutral, the red here REALLY pops, so you have to be extra careful with it.
I personally have a deep spiritual need for green on my plate, but that’s a personal thing, and I have to come to grips with the fact that a plate doesn’t need green to look good, I need green for plates to look good to me. That being said I believe a tiny bit of Corinthian mint in the diced strawberries would absolutely shut this dish down.
Again, looks great chef, thanks for sharing.