Figs, golden beetroot and peaches on whipped ricotta with Pistachio and microgreens
Figs, golden beetroot and peaches on whipped ricotta with Pistachio and microgreens
by AnyGuidance9564
4 Comments
OkFlamingo844
You really looked at this and thought “ya, this definitely should be posted on r/culinaryplating“ hey
BigFootisNephilim
I see what you what to do here. It sounds delicious but the colors are off for a plate like this. I’d go more rustic with rough cuts on the peaches and beet root and I’d use rainbow beet or a collection of colors to give contrast. I like the ricotta base. Then figs over the top and the drizzle.
Mute colors are autumn, fall, rustic, hearty. What your Grandmother or Mum would make.
feastmodes
This looks nicely arranged and tasty but to level it up and have it fit the r/culinaryplating vibe I would suggest plating a smaller portion and make the design as precise as possible.
For example: Trim the peach slices so they’re identical, and slice the beets to the same thinness. Shingle them in a much smaller circle, leaving room in the center. Put a quenelle of ricotta in the center. Slice the figs thin, then tuck a few slices of along the edge of the ricotta to “frame” it. Garnish with herb and dress with a sauce, perhaps a vinaigrette of some kind?
socalbalcony
looking at your scallop dish vs this i suppose i see some improvement but it really doesn’t seem to meet the standards of this sub, big plates of food, not fine dining/refinement, i get it, we like to eat large portions, ive posted dishes with big portions too, but it isn’t elegant.
4 Comments
You really looked at this and thought “ya, this definitely should be posted on r/culinaryplating“ hey
I see what you what to do here. It sounds delicious but the colors are off for a plate like this. I’d go more rustic with rough cuts on the peaches and beet root and I’d use rainbow beet or a collection of colors to give contrast. I like the ricotta base. Then figs over the top and the drizzle.
Mute colors are autumn, fall, rustic, hearty. What your Grandmother or Mum would make.
This looks nicely arranged and tasty but to level it up and have it fit the r/culinaryplating vibe I would suggest plating a smaller portion and make the design as precise as possible.
For example: Trim the peach slices so they’re identical, and slice the beets to the same thinness. Shingle them in a much smaller circle, leaving room in the center. Put a quenelle of ricotta in the center. Slice the figs thin, then tuck a few slices of along the edge of the ricotta to “frame” it. Garnish with herb and dress with a sauce, perhaps a vinaigrette of some kind?
looking at your scallop dish vs this i suppose i see some improvement but it really doesn’t seem to meet the standards of this sub, big plates of food, not fine dining/refinement, i get it, we like to eat large portions, ive posted dishes with big portions too, but it isn’t elegant.