I am a culinary student at a technical college with a few years of cooking experience.(could not figure out how to add a flair) This is my take on Adam Raguseas no bake Alaska. Chocolate cake, coffee ice cream, toasted meringue, crispy leaf tuile and chocolate ganache. Any tips/ criticism is much appreciated.
by Left-Transition-8013
4 Comments
In terms of flavor, it can be said that it is more than certain that it is delicious, but the presentation could be improved
You’re definitely on the right path! Looks pretty good to me!
It would be cool to get that into a rectangular format.. pipe on the meringue, quenelle the ice-cream, offset spat the ganache in odd numbers, maybe 3.. a crumble of some kind?
The tuile is lost. There’s no point interrupting the caramelization of torched meringue with the same colors. I didn’t realize it was there until you commented.
Look at this from different angles. Top down, rotate about 135 degrees clockwise and tell me that’s not a thanksgiving turkey. 😉
The simplicity of something like baked Alaska doesn’t need frills. It needs perfect execution and isolation. The idea that all dinner plates need dots and swirls and all desserts need tuile and drags and decoration isn’t necessarily a good thing.