I’m not always crazy about composed desserts like this because I see a lot of really off-the-wall combinations where the presentation was the first focus, not the flavors working together. BUT, I really like the way this one sounds and the flavors work really well together. I would eat the hell out of this. Very well done.
I have lemon basil (and lime basil) growing all over my backyard. I absolutely **love** it. It’s perfect for applications like this. I steeped a bit with some lemon verbena a couple weeks ago for an ice cream base and it was really nice.
nickaruski on
Why not use a smaller plate?
The_Mayfair_Man on
That looks lovely, good work!
Forgive my ignorance but what’s the big thing in the middle of it?
ThatChindian on
I like the presentation, but the plates a bit big for it, maybe put like a streak of sauce or something in the white space.
Reznerk on
Obviously not the focus of the plate, but I love how amusing the butterflies are.
IndependentFlan1749 on
Lovely dessert. I think it would be elevated if you used a white plate. The speckled plate makes it look like you peppered it.
Anonymoose_06 on
Restaurants: That’ll be $350, please!
Used-Sock-68 on
Good idea! Let’s call it ‘minimalist chic’ instead of ‘portion control’.
Tander33 on
Fucking beautiful, Chef. It’s only my personal preference to have things closer to the center of plates, but there’s nothing to critique here.
No_Interview_2481 on
Where is the protein? Or is that a complete plate?
SamDewCan on
What is with the modern art pieces on the plating subreddit lately? Think about the food first people, if you’re doing more plating and shaping than cooking its probably not good
SandWitchBastardChef on
Zoom to right of about 2 o clock from the orb near th piece of gold to the Streusel, is that a piece of lint or grey/ blonde hair?
fddfgs on
Looks great but I don’t think I could point to a single one of those ingredients beyond the walnuts
13 Comments
I’m not always crazy about composed desserts like this because I see a lot of really off-the-wall combinations where the presentation was the first focus, not the flavors working together. BUT, I really like the way this one sounds and the flavors work really well together. I would eat the hell out of this. Very well done.
I have lemon basil (and lime basil) growing all over my backyard. I absolutely **love** it. It’s perfect for applications like this. I steeped a bit with some lemon verbena a couple weeks ago for an ice cream base and it was really nice.
Why not use a smaller plate?
That looks lovely, good work!
Forgive my ignorance but what’s the big thing in the middle of it?
I like the presentation, but the plates a bit big for it, maybe put like a streak of sauce or something in the white space.
Obviously not the focus of the plate, but I love how amusing the butterflies are.
Lovely dessert. I think it would be elevated if you used a white plate. The speckled plate makes it look like you peppered it.
Restaurants: That’ll be $350, please!
Good idea! Let’s call it ‘minimalist chic’ instead of ‘portion control’.
Fucking beautiful, Chef. It’s only my personal preference to have things closer to the center of plates, but there’s nothing to critique here.
Where is the protein? Or is that a complete plate?
What is with the modern art pieces on the plating subreddit lately? Think about the food first people, if you’re doing more plating and shaping than cooking its probably not good
Zoom to right of about 2 o clock from the orb near th piece of gold to the Streusel, is that a piece of lint or grey/ blonde hair?
Looks great but I don’t think I could point to a single one of those ingredients beyond the walnuts