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    Culinary Plating

    Banoffee Pie Tartelette

    Filled with an almond praline, salted caramel, a banana cream compote and topped with a whipped vanilla ganache

    by Living-Airline9487

    View 13 Comments

    13 Comments

    2. frerant on

      Yes! Looks so good! And I’m also kind of tired of 99% of modern dining being on simple or monochrome plates.

      Also tired of that one bubble set that seemingly every fine dining restaurant bought.

    3. Loimographia on

      I love everything about this except that it’s not in my mouth at this very moment.

    4. Aslan-the-Patient on

      This is stunning 🤩 consider me aroused.

      Edit: Ah it’s you Kate 😁 nice work

    5. blugote on

      This is seriously so beautiful. Thanks for showing the construction from the bottom up, I love posts that do that. I really think your plate choice here was stellar, the gold trim matches the dessert itself so well.

    6. ForemanNatural on

      This is fantastic! It’s the first one of these I’ve seen in quite awhile that wasn’t complete ass. Seriously, you are a breath of fresh air.

      The step by step photos are a really nice touch!

      I would obviously smash the hell out of this.

    8. prrplesummer on

      great work! is this the recipe from jules cooking? it’s funny you posted because i was also planning to make this next week 😁

    10. twolephants on

      Lovely. Really appetising and clean, for a dish that could be forgiven for being messy af.

      Not 100% convinced about the pic where one half is propped on top of the other half, but the others more than make up for the anxiety about the lovely lines being smushed that that pic gives me.

    11. DetectiveNo2855 on

      That’s really sexy. Admire the hell out of people with good pastry skills.

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