Usually, if you’re serving frozen desserts, you want to keep them in one piece to limit melting, so one quenelle or scoop, and for bits of fruit like that roll around, you want some of the chocolate sauce on the plate in a place where you can stick them so they don’t roll. And the plate should be chilled.
Also, in the restaurant, we’d look for another component to serve, something with crunch or a soft cake, as usually ice cream, sauce, and fruit isn’t enough. Play around a bit; you can smash oreos together with bacon fat in a ring mold, take it out, and freeze it for a nice, smoky, chocolate base crust, or a hundred other things.
Lastly, it’s somewhat a faux pas to have anything on the raised outer part of the plate.
Philly_ExecChef on
This is a really incomplete concept.
Not really sure why you’ve got green grapes on a plate with vanilla ice cream and chocolate sauce. And ice cream, chilled or not, isn’t really a strong enough dessert element to warrant that kind of plating.
This is on a level where I doubt it’s a sincere effort.
chefadams on
I think it looks absolutely delicious and beautiful, but would also like a crunch factor! Good job!
skylearner on
This makes me think of the movie White Chicks
captzahl on
Gotta say, looking at the 3 dishes you made, it’s a pretty impressive anniversary dinner all in all. Might not be a Michelin star restaurant but very cool for a home cook.
Kuenda on
It looks good and delicious, but where are the dipping areas?
Yeulia on
I’d like to see more components, and a little bit of height as well. You look like you have a great future for plating and concept though! Would eat ❤️
Chef-Jay0611 on
Quinelles Quinelles Quinelles. Especially if you’re serving some type of custard or cream. Just makes the plate look more well put together.
51west57thstreet on
i would place the ice cream on top of something, whether that be finely chopped nuts or coarsely crushed cookies, just something to introduce texture since everything on your plate is pretty soft. a chilled plate will also keep your ice cream from melting so fast before you get your pictures 🙂
10 Comments
Not bad for a school dessert from the 80s
Usually, if you’re serving frozen desserts, you want to keep them in one piece to limit melting, so one quenelle or scoop, and for bits of fruit like that roll around, you want some of the chocolate sauce on the plate in a place where you can stick them so they don’t roll. And the plate should be chilled.
Also, in the restaurant, we’d look for another component to serve, something with crunch or a soft cake, as usually ice cream, sauce, and fruit isn’t enough. Play around a bit; you can smash oreos together with bacon fat in a ring mold, take it out, and freeze it for a nice, smoky, chocolate base crust, or a hundred other things.
Lastly, it’s somewhat a faux pas to have anything on the raised outer part of the plate.
This is a really incomplete concept.
Not really sure why you’ve got green grapes on a plate with vanilla ice cream and chocolate sauce. And ice cream, chilled or not, isn’t really a strong enough dessert element to warrant that kind of plating.
This is on a level where I doubt it’s a sincere effort.
I think it looks absolutely delicious and beautiful, but would also like a crunch factor! Good job!
This makes me think of the movie White Chicks
Gotta say, looking at the 3 dishes you made, it’s a pretty impressive anniversary dinner all in all. Might not be a Michelin star restaurant but very cool for a home cook.
It looks good and delicious, but where are the dipping areas?
I’d like to see more components, and a little bit of height as well. You look like you have a great future for plating and concept though! Would eat ❤️
Quinelles Quinelles Quinelles. Especially if you’re serving some type of custard or cream. Just makes the plate look more well put together.
i would place the ice cream on top of something, whether that be finely chopped nuts or coarsely crushed cookies, just something to introduce texture since everything on your plate is pretty soft. a chilled plate will also keep your ice cream from melting so fast before you get your pictures 🙂