-Buttermilk panna cotta with caramel apples, honeycomb, honey gel, marigold & Tuille
-Caramalized white chocolate and hazelnut ice cream with 58% chocolate mousse, chocolate & hazelnut piped cremeux. Hazelnut sponge, caramel curd & white chocolate crumb to finish. Very happy with these 2 💪🏻 also petit fours, hazelnut bite and cherry & brandy pate de fruit with marshmallow layers
by Miserable_Phrase_240
14 Comments
Dumb question but what is the “dirt” on the top right dessert?
Love the petits and the coursing. we do pre-dessert, dessert and petits and I love this style of eating. Matching a paced out dessert to the mains. Nice clean collection of plates, tight well formed. You can really see skill in these. Great stuff
Looks good. I’d be excited to try all three tbh 🤙
The big plate reminds me of creepy eyes on a bug face, like a brown fly or something.
Straight fire – what city is this in?
I have a craving for cocoa pebbles
Are you guys tossing all those cacao nibs afterwards? Seems wasteful
Maybe I’m just a fuckhead, but am I the only one who thinks the two balls and quenelle are like a dick and balls popping out of crazy bush? No? Just me? … I’ll see myself out.
Looks great! How many pounds of cocoa nibs do you go through a night??
As others have mentioned, your plate won’t loose a thing if you used a spoonful of cocoa nibs as loose garnish.
Also, I somehow don’t like the density of your ice cream desert, not making the individual parts of it touch that much would be nicer in my opinion… but that’s just me, I’m a minimalist when it comes to plating.
The rest is exceptional, well done!
This is plating done right. Elegant, appetizing, fun
Are you by any chance subscribed to gronda magazine?
Looks really nice what you made there
I really like the bowl
Are those cocoa nibs getting reused each time, or thrown away?
Because that’s either super wasteful, or super gross.
Just out the petit fours on a nice plate or a slate or something and be done with it.
On a separate note.. the plate nearest the camera looks great, and I would inhale in seconds.
These are beautiful and all of the flavors sound delicious. Just so very brown. Which doesn’t typically read dessert. Brown and deep purple look really beautiful together. Or maybe a deep red. Primarily with the petit fours. The honeycomb with panna cotta is very elegant. The ice cream dish is also pretty, but so Shades of Beige.