Paying homage to the first dessert I ever made when I was 11 and had not made since: bananas foster 🙂 (swipe for a photo!)
Caramelized banana + rum gelato, tahini cake, banana milk crumb, tahini salted caramel, toasted sesame brittle, yogurt whip, brûléed banana
by bcr0
7 Comments
Pretty. What is the pick up like on that lol?
asking from an amateur perspective, how the hell do you quenelle or roche this good? each time i try its either too hard or too soft which immediately starts melting into a not so pleasant shape
The dish itself looks wonderful, that is a ton of negative space contrasting with it though. It looks like a very generous portion but with so much space it feels like it’s smaller than it is.
This looks great.
The one thing I think could make it look better is a fancier plate!
Great dish, perfect range of texture, and hits every flavour a good quality dessert should have, looks amazing too, bravo👌
the techniques here are solid but the end result of the plating and the shapes makes it look like a blob fish
I’m trying to pin down why it feels like too much negative space, and I think the main thing is that the curved plating of what *is* there makes it feel like you were making room for something to go in the remaining space which you then forgot. Successful dishes with this much negative space are often plated to really dominate the space you are using, not to scoot out of the way.
Another factor might be the catering-standard simplicity of the plate itself, though honestly I tend to prefer that so I can plate for the dish, not the dishes. You’re just asking it to do a lot here.
What you did put down looks great though. The bite out of the tahini cake makes great room for the quenelle, the charred bananas are perfect colour & texture contrast, and thank God everything looks like I actually want to eat it. I swear I’ve been served almost exactly this dish but with tiny red-veined sorrel for some reason.