Raspberry bavarois with crème chanttilly and raspberry puree
Did this for a school exam does anyone have any notes?
(Forced me to use a tag so I just used this one)
by Cool_Finance_4346
5 Comments
victorian_vigilante
Smaller plate, cleaner puree drops
DietEdgelord
The drops are uneven, and the straight line looks pretty boring on such a large plate. Also, if you’re gonna say there’s chantilly on this dish, put more than the tiniest dollop possible.
Joy-Ent
What is the purpose of having everything spaced out so far? Especially with desserts like brulee, panna cotta or bavaroise, I think it serves more purpose to stack everything nice and close to eachother. Maybe the puree under the bavaroise and chantilly and raspberries on top of the bavaroise on a deeper seated plate
ChrisTheChaosGod
The crumble should either be clean – *only* on the top, or in a more significant amount on the plate in a way that looks deliberate. As is, the little bit of crumble dust just makes it look messy, particularly in the puree.
awesometown3000
Damn looks like someone got a reservation at Dorsia. Nice!
5 Comments
Smaller plate, cleaner puree drops
The drops are uneven, and the straight line looks pretty boring on such a large plate. Also, if you’re gonna say there’s chantilly on this dish, put more than the tiniest dollop possible.
What is the purpose of having everything spaced out so far? Especially with desserts like brulee, panna cotta or bavaroise, I think it serves more purpose to stack everything nice and close to eachother. Maybe the puree under the bavaroise and chantilly and raspberries on top of the bavaroise on a deeper seated plate
The crumble should either be clean – *only* on the top, or in a more significant amount on the plate in a way that looks deliberate. As is, the little bit of crumble dust just makes it look messy, particularly in the puree.
Damn looks like someone got a reservation at Dorsia. Nice!