Browned butter and white chocolate mousse with passionfruit sherbet, passionfruit syrup, crystallized white chocolate, meringue and white chocolate tuile.
Tuile could be better, and sadly the mousse and meringue didnt make a seal since the syrup leaked out a bit.
Thoughts?
by Cmdr_W0lff3
3 Comments
I think it’s beautiful.
Keep it up, homie. I’d live to have this on a tasting menu.
Looks super good, very clean.
Although, imo the “leave” on top is useless (as is mostly the case with those). It brings nothing in terms of flavor and it hides the seemingly beautiful ice cream quenelle you made. Instead I’d add a few leaves of an aromatic herb, taragon would be nice.
This is beautiful! A white chocolate tuille sounds hard to make and not burn. Keep it up chef!