Plating is tame. Cheesecake doesn’t always need to be served in slices. Bring the elements together and consider a whiskey caramel
JDHK007
Ugghh. So pretty on its own. Don’t ruin it with that big yellow flower
ranting_chef
I think the flower needs to go. Edible flowers are starting to get really overused and I feel like desserts is the worst place for them. The flavors almost always conflict and I can almost guarantee that it will be left on the side of the plates at the end.
Ice cream looks great, hard to get whiskey flavor in without it melting all over the place, so nice job there. Never tried torching a cheesecake, sounds fun.
Thesource674
I want a darker color on my brulee that looks like a sad seared pork chop skin on top.
Agree about the sauce or caramel.
Jazzing up the plating will help cohesion as well, and maybe a diff color flower if you keep it.
Sounds yummy and is pretty close to looking great. Also consider the advice about shapes vs slices.
4 Comments
Plating is tame. Cheesecake doesn’t always need to be served in slices. Bring the elements together and consider a whiskey caramel
Ugghh. So pretty on its own. Don’t ruin it with that big yellow flower
I think the flower needs to go. Edible flowers are starting to get really overused and I feel like desserts is the worst place for them. The flavors almost always conflict and I can almost guarantee that it will be left on the side of the plates at the end.
Ice cream looks great, hard to get whiskey flavor in without it melting all over the place, so nice job there. Never tried torching a cheesecake, sounds fun.
I want a darker color on my brulee that looks like a sad seared pork chop skin on top.
Agree about the sauce or caramel.
Jazzing up the plating will help cohesion as well, and maybe a diff color flower if you keep it.
Sounds yummy and is pretty close to looking great. Also consider the advice about shapes vs slices.