Been working on my fine dining plating, Beetroot meringue, chamomile orange chocolate mousse, glazed golden beets.
by Haahee2
Been working on my fine dining plating, Beetroot meringue, chamomile orange chocolate mousse, glazed golden beets.
by Haahee2
26 Comments
Everything could look more smooth imo.
I think it’s nice but everything is kinda chunky and flat? The water should be hotter for your spoon when you scoop the chocolate mousse to make it look smooth (also did the mousse break?). Maybe it’s the camera but the colors could use more pop. I’d add a few drop of red beet juice to the meringue or whatever the white shmear is on the plate to make it pop and maybe then use a white plate to make the choc mousse stand out more than brown on black.
It’s too structured to pull off the messy look, but far too messy to look composed. Either tighten it all up, or really embrace the smashed cookie and dropped globs of mousse (although I don’t think that’s the best path for this dish)
If I were to sum this up best I’m just not super sure what I’m looking at, I do like the messy yet still composed idea but maybe tighten it up?
The texture of the mousse and whatever you smeared on the plate look very unappetizing, which make the overall look of the plate not that great.
Thanks for all the feedback! this was a first iteration of this dessert, the meringue was definitely supposed to look more swirled with the beet puree, however it was my first time using the dehydration function of our combi so not sure what happened.
Heard on the mousse texture, will try a hot spoon next time for that silky smooth quenelle.
It looks good and sounds like fun flavors! Only critique would be your quenelles. Make sure you dip your spoon in super hot water, and then make the quenelle in one motion to make it have a nice shiny outside and not look grainy/broken
Technique is clunky. Your broad strokes use of space is decent. The elements themselves are the problem.
Sorry to say it looks like it was dropped on the floor and then scooped back onto the plate. If this was served to me in a restaurant, I would ask for a new one. Sorry!
I honestly think the plating looks fine but the technique for each component needs to be tightened up a bit.
Looks a little clunky, but if each component was perfect you’d be all set.
Keep it up.
That’s not the shape you want brown food in.
Im just gonna give it to ya straight. Ppl gotta learn how to walk before they run. 15/10 for effort and willingness to take critique from a bunch of internet chefs
Thought I was looking at meatloaf, corn and a smear of mashed potatoes if I’m being honest. I had to read the description and figure out what sub I was looking at.
This looks like the super rich person version of a Fancy Feast ad 🐈⬛
Please tell me this is a troll post
Whatever the white is in the bottom looks off putting because it’s not smooth and didn’t spread nicely. I would try to smooth it out maybe by running through a tamis? When you make your quenelles have two of the same spoon in a baine of very hot water practice making them with one hot spoon alternating spoons between each one. If one starts to give you a hard time you may need to switch to a fresh spoon midway through the single quenelle. Other than that I think it will look ok when cleaned up a bit.
Side note. Either lose the space lily mint sprig all together or place a few more single leaves around the plate if you think it’s actually adding to the flavor of the dish. If your girl is not fit the guest to be eating leaves of raw mint (and in my opinion it shouldn’t) then just lose the damn mint all together.
Instead of the mousse you should try a cremeux. It’s smoother and has a little more texture. Quenelles nicely
Use yellow beets. That pink looks like raw hot dog insides.
I’m gonna be real with you here… and it’s not to be rude because I honestly do respect the attempt and anyone trying to perfect the art of plating…
But this is not it and it isn’t close. This will require more than some slight tweaks to make appetizing.
I would use a silicone mold for the mousse but everything else looks good.
Warm your quenelle spoons in hot water to get a cleaner look on the mousse.
Gotta work on smoothing out those quinelles. It’s not a bad plate, just general tidying on the smear and maybe being a bit more thoughtful with the crumbs will bring this plate together.
Lol I just thought that someone had a bad day by dropping a ice cream on the floor!
To make this better is to completely re do the dish, looks like my dog has shat on the plate
Love this! Not sure if you’re looking for feedback, but the only thing I see is pretty mute coloring, so maybe some more green or like a spot of color in someway?
It kind of looks like it’s been served already.