Poached pear (white wine, fennel seed, cardamom), fresh fennel caramel drizzle, spiced olive oil cake soaked in a spiced gin syrup, the crumble is the cake scraps tossed in brown butter and sea salt then toasted, and a pickled pear + gin sorbet.
Had about 2 days to r+d before being off for 2 weeks and I’ll have a few days to prep before my tasting for a promotion (all in between my regular work day), so any advice/encouragement before I get back and present the final would be appreciated! (Yes I know it’s off center I already yelled at myself about it)
by culinarybimbo
6 Comments
It’s fine. But your fennel fronds look like fibers from a sponge rather than a proper herbal garnish.
This probably says more about me than anything else but I immediately saw SLUT on the garnish
The quenelle is beautiful but the rest looks a bit sad and beige. I’d first mandolin the pears, the two pieces the sorbet sits on are way thicker than the rest. A flavorful, citrusy herb (like sorrel or lemon balm) that’s a nice vibrant green would also do you good. Fennel fronds don’t taste or look very good ime. Sounds delicious tho, give it another go!
Oh I’ll bet this tastes like heaven!
Love the flavor build here.
The flavour profile sounds good, but I would skip the cake slices, and just put the crumble, a single fan of pears and the quenelle at the edge of the pears. As others have mentioned use other fresh herbs and not the fennel as it looks messy and adds nothing to the flavour or texture.