Honey, Vanilla, Cardamom Panna Cotta; Browned Butter Crumble; Amaretto Strawberry Sauce; Sage and Clove Chantilly Whip; Fresh Strawberry
by nzubaly
Honey, Vanilla, Cardamom Panna Cotta; Browned Butter Crumble; Amaretto Strawberry Sauce; Sage and Clove Chantilly Whip; Fresh Strawberry
by nzubaly
7 Comments
I swear to god, chef; if you don’t start putting more dots on your plates I’m going to flip out
TBH, I really dislike the plate. Makes me think of a dog bowl. I’m probably a weirdo though. Rest is OK, but isn’t especially pretty or enticing.
Sounds delicious, would consider re-plating
Plating appears to be an extended version of what I learned in culinary school 15 years ago. Otherwise the dish itself sounds great.
First thing I’d do is drop that mint and replace with basil. Personally I think it’s the wrong choice of plate, those plates are better for dishes that swim in sauce (braised beef etc) the pannacotta looks very heavy, maybe try reduce the gelatin and serve in a glass?
The raw, untreated strawberries add very little to the dish and their plating reads pretty amateurish/culinary student. In general the description of the dish feels over thought, sage and clove chantilly particularly is odd. I’d consider going back to the drawing board with this one chef.
A white plate would show off the color of the gels better. I think you’re trying to force the shape too much. Macerate the berries for a bit so they brighten up and look shinier. Try clustering the crumble instead of wrapping it around the panna cotta, do the same with the berries, maybe dollops with the cream instead of the “straight out of the whipped cream can” look, and I guess if you need the dots you need the dots. Try giving the liquid a little more structure so it doesn’t run as much and a white plate.
Someone else also mentioned basil and I think they’re right.