Trio of meringue Swiss french and Italian with a vanilla and coconut pana cotta coated in white chocolate with a caramelised white chocolate passion fruit gel mixed berry gel and fresh berries
Trio of meringue Swiss french and Italian with a vanilla and coconut pana cotta coated in white chocolate with a caramelised white chocolate passion fruit gel mixed berry gel and fresh berries
by Big_Boy_Jack8696
3 Comments
StrangeArcticles
Love the idea of using the 3 meringues, do not like the execution.
The dark berries don’t really pop with the dark plate and the other elements kinda just create “big white blob” even though a good amount of work went into creating the individual pieces.
My suggestion: white plate and a smooth berry coulis everything sits on. If we need the meringues to not be near liquid to avoid bleeding, baking a shortbread to set them on is an option.
I wouldn’t keep it all in one pile but spread it out more across the plate in either a half moon or wave shape, possibly separating each of the meringue varieties from each other. I’d also make the panna cotta flatter and broader.
mikerall
As someone who rarely ventures over into the scary side of cooking (for me, anything remotely classified as patisserie) this sounds like my own personal hell.
Looks great, I’d probably try to include a bit more color and fuck it all up. Dark berries don’t exactly pop on a black plate, but not everything is about minmaxing contrast between each element. I’d probably get some abortion on a plate that looked like some patriotic red/white/blue dessert that belonged on some overzealous covered dish.
Zeus_Mortie
Great job bro, looks gorgeous. I think the blue berries with the coulis on the outside, along with the other berries kinda take away a little bit from the plating. I think just drop the blueberries randomly on top of the meringues and maybe get a more visually appealing cut on the strawberries. But I like having negative space on the outside of plates. Oh and wipe up the crumb from the crumble topping on the panna cotta
3 Comments
Love the idea of using the 3 meringues, do not like the execution.
The dark berries don’t really pop with the dark plate and the other elements kinda just create “big white blob” even though a good amount of work went into creating the individual pieces.
My suggestion: white plate and a smooth berry coulis everything sits on. If we need the meringues to not be near liquid to avoid bleeding, baking a shortbread to set them on is an option.
I wouldn’t keep it all in one pile but spread it out more across the plate in either a half moon or wave shape, possibly separating each of the meringue varieties from each other. I’d also make the panna cotta flatter and broader.
As someone who rarely ventures over into the scary side of cooking (for me, anything remotely classified as patisserie) this sounds like my own personal hell.
Looks great, I’d probably try to include a bit more color and fuck it all up. Dark berries don’t exactly pop on a black plate, but not everything is about minmaxing contrast between each element. I’d probably get some abortion on a plate that looked like some patriotic red/white/blue dessert that belonged on some overzealous covered dish.
Great job bro, looks gorgeous.
I think the blue berries with the coulis on the outside, along with the other berries kinda take away a little bit from the plating. I think just drop the blueberries randomly on top of the meringues and maybe get a more visually appealing cut on the strawberries. But I like having negative space on the outside of plates.
Oh and wipe up the crumb from the crumble topping on the panna cotta