"Hello, yes, I'd like a dessert that looks like mash potato and ketchup please. Oh, and make the portion absolutely miniscule please".
Enjoy the second ever dessert dish I made.
Any tips on how to make this combination of ingredients not look like a savoury dish? 🤣
by Excellent_Ostrich830
7 Comments
Maybe place the pudding on top of the coulis and dot the glaze?
Sounds delicious! Is the pudding being turned out of a mold? I’m confused how it got that shape. I would experiment with strawberry sauce on the bottom, spread smoothly in a nice circle. Balsamic in little dots in the negative space. I love the crumb and spun sugar!
Do stuff to your goops.. dots, swooshes with a spoon, tidy smear with a spatula perhaps
I feel like the crumb should be at the bottom, with the coulis flowing somewhat off the top. Depending on the strength of the glaze you could either incorporate it over the top opposing the coulis or around the bottom.
The coulis seems a bit thick though for it to ‘flow’, and I think the pudding would benefit from a mold to counter the ‘scoop of mash’ look.
Can the pudding be… Any shape but “scoop of mashed potato” shaped?
If you have any balls, you’d serve it in [this](https://cocktailgarnishes.uk/cdn/shop/files/milk-carton-cocktail-glass-cocktail-garnish-350361.jpg?v=1720703084&width=1445).
Flavors sound nice, spun sugar is attractive, I like it on top of the pudding. But consider The color & consistency of coulis and pudding feels off putting- looks either savory as mentioned, or gory, think bloody body part. Options/ ideas to remedy – a pastel powder dusted over coulis- eg, pistachio, blueberry etc. dollop and swirl the balsamic and strawberry think yin yang
Looks like ketchup and whipped mascarpone with blitzed bacon crumbs and a fig spread lmfao