Hazelnut custard, mulberry sorbet, coconut tuile, toasted white chocolate crumble
A little bit out of my comfort zone, as I tend to prefer plating things in a more organic, rustic way. What do you think?
by amarelo-manga
4 Comments
kerouackid89
Maybe an infused oil (fennel? Or maybe just evoo) to fill out the empty space, or just a smaller plate? Sounds delicious, Chef.
frill_demon
Can we see the other angles of the dish?
My initial advice would be to do something different with the tuile placement, probably upright and offset, because it currently obstructs most of the dish.
It’s a beautiful, even, golden color but could be a bit finer/lacier in texture.
I’d consider moving the physalis leaves slightly more inward than their current locations on the quenelle.
Not by much, just a smidge. They currently mold too closely to the quenelle shape and make it look flawed since they’re so close in color, I’d adjust them to be slightly more visible/distinct.
Your quenelle is nice and clean, you want the physalis to add rather than detract from that.
Beyond that your individual elements look lovely and seem to flow well, but it’s difficult to tell very much from this angle/lighting.
2eDgY4redd1t
I think the biscuit should not cover the custard, perhaps lean it against the custard, so you can see all the components when it is presented. I also think it’s too far off center on the plate.
Aside from that that it sounds tasty, and looks delicious
2020DumpsterEnfermo
By themselves they look great, however the arrangement is not that visually appealing, too much dead space. Maybe flip the tuile, put the Hazlenut custard on top, top with the mulberry, and finish with the white chocolate crumble.
4 Comments
Maybe an infused oil (fennel? Or maybe just evoo) to fill out the empty space, or just a smaller plate? Sounds delicious, Chef.
Can we see the other angles of the dish?
My initial advice would be to do something different with the tuile placement, probably upright and offset, because it currently obstructs most of the dish.
It’s a beautiful, even, golden color but could be a bit finer/lacier in texture.
I’d consider moving the physalis leaves slightly more inward than their current locations on the quenelle.
Not by much, just a smidge. They currently mold too closely to the quenelle shape and make it look flawed since they’re so close in color, I’d adjust them to be slightly more visible/distinct.
Your quenelle is nice and clean, you want the physalis to add rather than detract from that.
Beyond that your individual elements look lovely and seem to flow well, but it’s difficult to tell very much from this angle/lighting.
I think the biscuit should not cover the custard, perhaps lean it against the custard, so you can see all the components when it is presented. I also think it’s too far off center on the plate.
Aside from that that it sounds tasty, and looks delicious
By themselves they look great, however the arrangement is not that visually appealing, too much dead space. Maybe flip the tuile, put the Hazlenut custard on top, top with the mulberry, and finish with the white chocolate crumble.