Apart from the fact that I sort of messed up centering it, how could I have plated it better? Evidently the carrot purée had too much heavy cream as well. How do you do the swirls with the spoon? Thank you in advance
by Necessary-Jelly
Apart from the fact that I sort of messed up centering it, how could I have plated it better? Evidently the carrot purée had too much heavy cream as well. How do you do the swirls with the spoon? Thank you in advance
by Necessary-Jelly
2 Comments
You get a better texture using butter over cream in a carrot puree. Imo you made it messy by using more than one swoosh of puree – If you are plating with simple presentation then every item must be placed with confidence and purpose.
And rest your meat longer to avoid messy drips.
Carrot puree can be so good…. less is more I guess right?