Apart from the fact that I sort of messed up centering it, how could I have plated it better? Evidently the carrot purée had too much heavy cream as well. How do you do the swirls with the spoon? Thank you in advance
by Necessary-Jelly
1 Comment
WeddingUsed1881
You get a better texture using butter over cream in a carrot puree. Imo you made it messy by using more than one swoosh of puree – If you are plating with simple presentation then every item must be placed with confidence and purpose.
1 Comment
You get a better texture using butter over cream in a carrot puree. Imo you made it messy by using more than one swoosh of puree – If you are plating with simple presentation then every item must be placed with confidence and purpose.
And rest your meat longer to avoid messy drips.