If I’d change anything I’d use micro lemon balm for some greenery, it’s a lot more attractive than a single leaf and the flavour will compliment the lime flavours in your dish.
Kusakaru on
This is such a pretty plate. I agree with the other comment regarding the leaf.
limerickdeath on
Fuck yeah that’s beautiful
hokahoka on
Looks great, but probably hard to eat from a plate?
Penge1028 on
This is GORGEOUS and I want to eat several plates of it, right now.
agnes238 on
That finger lime is a deep pink! Gorgeous desert, wonderful flavor and texture balance!
Proud-Butterfly6622 on
Looks so yummy! I honestly can’t think of any critique and can only ask “when’s desert?”
Leading_Rub_9392 on
Beautiful plate chef! Id just offset the plating a bit more to create mire negative space.
Very very nice
WeLostTheSkyline on
It looks beautiful! I didn’t know strawberries lactated.
Thepurplepudding on
Could someone explain what the difference is between a mousse and a mousseline?
Grande0us on
Amazing play on colors and flavors. However, the plating doesn’t speak “dessert” time. Maybe add more touches to fill the void, or tighten the plating so it doesn’t stretch out.
blacknatasha25 on
beautiful colours. It looks delicious
joross31 on
This is beautiful and sounds delicious! I didn’t even know finger limes could be that color.
Ready_Ad2603 on
Exactly how did you make the lime mousseline? I personally know mousseline as a hollandaise that’s been let down with some cream, but its usually served as a savory sauce, is it a sabayon variation in your case?
14 Comments
I’d absolutely smash that.
If I’d change anything I’d use micro lemon balm for some greenery, it’s a lot more attractive than a single leaf and the flavour will compliment the lime flavours in your dish.
This is such a pretty plate. I agree with the other comment regarding the leaf.
Fuck yeah that’s beautiful
Looks great, but probably hard to eat from a plate?
This is GORGEOUS and I want to eat several plates of it, right now.
That finger lime is a deep pink! Gorgeous desert, wonderful flavor and texture balance!
Looks so yummy! I honestly can’t think of any critique and can only ask “when’s desert?”
Beautiful plate chef! Id just offset the plating a bit more to create mire negative space.
Very very nice
It looks beautiful! I didn’t know strawberries lactated.
Could someone explain what the difference is between a mousse and a mousseline?
Amazing play on colors and flavors. However, the plating doesn’t speak “dessert” time. Maybe add more touches to fill the void, or tighten the plating so it doesn’t stretch out.
beautiful colours. It looks delicious
This is beautiful and sounds delicious! I didn’t even know finger limes could be that color.
Exactly how did you make the lime mousseline? I personally know mousseline as a hollandaise that’s been let down with some cream, but its usually served as a savory sauce, is it a sabayon variation in your case?