Raspberry bavarois, tried out two different plating styles in terms of raspberry coulis/ puree, now need to pick one but I really can't decide, help is very much needed and will be well appreciated 🥲 TIA 🙂
I’m no pro but I would definitely prefer to eat B.
LavishLawyer on
Not a huge fan of either but I definitely prefer B.
Unicorncorn21 on
A looks prettier, B looks tastier
BostonFartMachine on
None.
That smear is useless and ugly AF.
The teardrop swoop is played out and your technique could really use some practice.
A simple heavy puddle in the middle with the bavarois on top is all you need.
ArtisanArdisson on
Neither, keep trying. Both are on the sloppy side, however, B does look better than A.
annual_aardvark_war on
Sauce is loose man. None look great
Sterling_-_Archer on
This looks like my girl’s tampon came out on the floor of a yacht
Just do some in the center and let the negative space work for you. The smear looks awful
THE_GREAT_PICKLE on
Honestly, none of these look appealing.
Da_Cow_ on
Solid is better, very vivid and draws me into the dish.
BRAX7ON on
Four is the only one that is appeasing to the eye. Pretty easy choice.
LobsterInYakuze-2113 on
B! And get yourself a rotating cake turntable. This way you move the plate rather then your hand giving you a better finish.
FoxDemon2002 on
Wow. Tough crowd. B if it helps.
Avilola on
I think A looks better, but I would prefer to eat B. I don’t hate the smear like many here, but I’d be super irritated if I had a bunch of thinly spread sauce all over the plate that I couldn’t even get a bit of onto my dessert.
narwhalnorway on
I don’t particularly like brushes, it doesn’t add flavour and can’t be scooped up. Option B looks better if you thicken up the sauce (with some xanthan for example) so it’s more regular. Otherwise i’d keep option B without the drop or replacing it with 3 dots of different sizes
Champagne_of_piss on
Just put a fat load of the coulis in the middle, it’s all good
Ceferosky on
B without a doubt, I can’t tell you about A because it doesn’t attract me.
browngirl18 on
I’m just a consumer, but I eat with my eyes and I think 3 looks the prettiest. 4 looks too much like what everyone’s been doing for the last few years to make things look fancy. Although I do understand everyone’s concerned about the amount of sauce you’d get with 3 so maybe a good bit of sauce underneath or maybe instead of the brush, a thicker sauce on the plate with an indented swirl with a spoon or something 🤷🏾♀️
HeraldofCool on
As a normal person and not a food art expert I like A. It gives me coral vibes which I think goes well with the green coral like thing in the desert.
French pastry chief here.
Well none, it look very un profesional.
For thé plating leave the sauce. Use a mold for gelatine. To have something clean to put your dessert on.
Put your chocolaté learn on top of your dessert to hide your dessert.
Ask the service ti pour your sauce directly in your dessert
ScrotumFlavoredCandy on
B
Because I like it better. 🤌
CandidateAccording60 on
I wouldn’t do any of those
What I would do a feeler as a barrier for the souce and make a mirror on the bottom you can decorate with litle pearls of fake caviar
handmadehands707 on
A genuinely looks like i have to go yell at my dishi
mcmurphy1 on
Beyond aesthetics, think about actually eating the dish.
Yeah, yeah, I know “you eat with your eyes first”, but the lasting impression is mainly from actually eating with your mouth imo.
Think about how the dish will be consumed. Structure your plate around that process. Everything should follow that.
Holanderrante on
B. A is too nervous, B may be a tad classic, but it promises delight.
26 Comments
I’m no pro but I would definitely prefer to eat B.
Not a huge fan of either but I definitely prefer B.
A looks prettier, B looks tastier
None.
That smear is useless and ugly AF.
The teardrop swoop is played out and your technique could really use some practice.
A simple heavy puddle in the middle with the bavarois on top is all you need.
Neither, keep trying. Both are on the sloppy side, however, B does look better than A.
Sauce is loose man. None look great
This looks like my girl’s tampon came out on the floor of a yacht
Just do some in the center and let the negative space work for you. The smear looks awful
Honestly, none of these look appealing.
Solid is better, very vivid and draws me into the dish.
Four is the only one that is appeasing to the eye. Pretty easy choice.
B! And get yourself a rotating cake turntable. This way you move the plate rather then your hand giving you a better finish.
Wow. Tough crowd. B if it helps.
I think A looks better, but I would prefer to eat B. I don’t hate the smear like many here, but I’d be super irritated if I had a bunch of thinly spread sauce all over the plate that I couldn’t even get a bit of onto my dessert.
I don’t particularly like brushes, it doesn’t add flavour and can’t be scooped up. Option B looks better if you thicken up the sauce (with some xanthan for example) so it’s more regular. Otherwise i’d keep option B without the drop or replacing it with 3 dots of different sizes
Just put a fat load of the coulis in the middle, it’s all good
B without a doubt, I can’t tell you about A because it doesn’t attract me.
I’m just a consumer, but I eat with my eyes and I think 3 looks the prettiest. 4 looks too much like what everyone’s been doing for the last few years to make things look fancy. Although I do understand everyone’s concerned about the amount of sauce you’d get with 3 so maybe a good bit of sauce underneath or maybe instead of the brush, a thicker sauce on the plate with an indented swirl with a spoon or something 🤷🏾♀️
As a normal person and not a food art expert I like A. It gives me coral vibes which I think goes well with the green coral like thing in the desert.
B without the sideways eyebrow.
Something like this perhaps: [link](https://pin.it/4Sa8S7nDH)
French pastry chief here.
Well none, it look very un profesional.
For thé plating leave the sauce. Use a mold for gelatine. To have something clean to put your dessert on.
Put your chocolaté learn on top of your dessert to hide your dessert.
Ask the service ti pour your sauce directly in your dessert
B
Because I like it better. 🤌
I wouldn’t do any of those
What I would do a feeler as a barrier for the souce and make a mirror on the bottom you can decorate with litle pearls of fake caviar
A genuinely looks like i have to go yell at my dishi
Beyond aesthetics, think about actually eating the dish.
Yeah, yeah, I know “you eat with your eyes first”, but the lasting impression is mainly from actually eating with your mouth imo.
Think about how the dish will be consumed. Structure your plate around that process. Everything should follow that.
B. A is too nervous, B may be a tad classic, but it promises delight.