I would put the creme in a deep bowl, if you’re bent on lavender ice cream sure you can put that in there too, but I feel like a bowl sized out to be a touch wider at the bottom than your creme, and then simply pop the tuile on top, sotting either on the rim of the bowl or just kver top of the creme (not touching) would be a much cleaner way to present this overall. The foam and gel seem extraneous to me, and tbh I wouldn’t want to eat them if I was served this. The creme looks lovely. Good job, keep at it đź‘Ź
Switch to a black plate, make a nice clean, minimal design with the gel (zig zag maybe?) Get the ice cream colder so it stays a nice firm quenelle, and put a little crumb under it to hold it in place. And voila.
ocubens on
I have yet to see foam I think looks appetising.
brianjosephsnyder on
I would drop the honey gel (just looks messy) or tidy it up and drop the ice cream and look for a fresh components. Maybe you could do a lavendar infused melon or similar. Each of your components looks great though. Great job
wds1 on
May add a purple flower or bright green mint to add some contrast? And replace with a deeper and darker bowl
--SORROW-- on
Im pretty sure the Camembert I had at the back of my fridge once looked similar to this.
No_Permit8766 on
Ditch the foam. Since bees pollinate flowers and make honey, a “flower” made from crystallized honey would be cool and could add a bit of color.
keeganftw on
All nice things. This plating looks atrocious though, sorry.
honestparfait on
This is sloppy I’m sorry. Broken tuille, poorly burnt brulee, foam has deflated and honestly pointless in this dish, the gel thats been pressed on the plate looks like someone has leant on it, poor choice of plate. The written description sounds nice but the execution is poor.
[deleted] on
Looks like someone spit on your food 🤢
Minkiemink on
This would have looked spectacular on a dark plate. This totally pale palette with no contrast makes all that hard work look kind of unappetizing.
ramenranker on
That tuile is the bee’s knees
PeengPawng on
Creme brulee stands on it’s own. Some berries are nice when done right. That’s it.
17 Comments
I would put the creme in a deep bowl, if you’re bent on lavender ice cream sure you can put that in there too, but I feel like a bowl sized out to be a touch wider at the bottom than your creme, and then simply pop the tuile on top, sotting either on the rim of the bowl or just kver top of the creme (not touching) would be a much cleaner way to present this overall. The foam and gel seem extraneous to me, and tbh I wouldn’t want to eat them if I was served this. The creme looks lovely. Good job, keep at it đź‘Ź
Not sure how I feel about ice cream and crème brûlée on the same plate. It looks nice, but I wonder if this might fall into the category of “just-because-you-can-doesn’t-always-mean-you-should.”
Your brûlée looks lovely. Though would say the plate sauce applications could be modified. Continue using your bottle on the honey gel like the dots- the smushed spot reminds me of a plate after someone’s already finished a syrupy breakfast and been sent to dish (soapy foam and all). Someone is going to miss all of your hard work making them, because they’re not likely to scrape it off the plate to taste with something in a ramekin.
If you were going to keep all of the elements, maybe separating them a bit.. the brûlée is a stand alone but you’re crowding the ramekin by having everything else leaning against it. Make the ice cream it’s own thing as a pairing. Plate sauce, crunchy something for your ice cream quenelle to sit upon, foam, tuile (with maybe less fat or more binder so it’s not breaking). Lots of great elements and concepts here.
Best of luck from an ex-classically trained pastry chef!
*edit: Lastly, (sorry if it’s too much commentary!) I’d chill any plate I was putting ice cream directly on to reduce melting.
Looks mostly good but the foam looks like someone spit on the plate and the gel looks like you put the creme brulee in the wrong spot and moved it
Id like this on a different colored plate I think
Honestly, I’d go with a dark plate for this.
Everything’s very beige, and getting washed out on a white plate. Switch to a blackish one like your other post, and watch the whole thing POP!
Aside from that, I don’t like the foam, it looks like someone spilt soapy water on my plate. And the gel near the brûlée is sloppy.
Switch to a black plate, make a nice clean, minimal design with the gel (zig zag maybe?) Get the ice cream colder so it stays a nice firm quenelle, and put a little crumb under it to hold it in place. And voila.
I have yet to see foam I think looks appetising.
I would drop the honey gel (just looks messy) or tidy it up and drop the ice cream and look for a fresh components. Maybe you could do a lavendar infused melon or similar. Each of your components looks great though. Great job
May add a purple flower or bright green mint to add some contrast? And replace with a deeper and darker bowl
Im pretty sure the Camembert I had at the back of my fridge once looked similar to this.
Ditch the foam. Since bees pollinate flowers and make honey, a “flower” made from crystallized honey would be cool and could add a bit of color.
All nice things. This plating looks atrocious though, sorry.
This is sloppy I’m sorry. Broken tuille, poorly burnt brulee, foam has deflated and honestly pointless in this dish, the gel thats been pressed on the plate looks like someone has leant on it, poor choice of plate. The written description sounds nice but the execution is poor.
Looks like someone spit on your food 🤢
This would have looked spectacular on a dark plate. This totally pale palette with no contrast makes all that hard work look kind of unappetizing.
That tuile is the bee’s knees
Creme brulee stands on it’s own. Some berries are nice when done right. That’s it.