Hmmm…since this is plating….you have a lot of cool stuff in this dessert…I guess the top view is nice. Tilted is cool, what the purple tweel and pieces ? I just think I’d like to be able to eat this differently than it’s plated… or glassed . Maybe in a cute shallow wide bowl.
towelheadass on
I think in this case you can’t polish this chocolate mousse with sweet potato twuiles & gelee.
Take a step back and figure out what you’re going for, theres a lot going on here & it seems all over the place even though everything is in a glass.
Is it butterscotch or maple? Or both? I think maple goes better with sweet potato but then add chocolate in there with purple crisps and red jelly and you’re losing me.
tdrr12 on
I think Panna Cotta and pudding textures are too similar without being identical. In terms of plating, I think there’s two possible routes to take here. 1. Go full on monochrome. 2. Provide actual pops of color, as the little dots up top are too muted to do anything to visually improve the dish.
Both are solid options. Is this a standalone dessert or part of a tasting? If it’s a standalone, I think it screams for a raspberry component (or something else that’s bright, acidic, fruity) to punch through and balance the otherwise warm/bitter/muted components.
ComerECalarABoca on
Always, always, always use a star tip for piping chocolate mousse or frosting.
5 Comments
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Hmmm…since this is plating….you have a lot of cool stuff in this dessert…I guess the top view is nice. Tilted is cool, what the purple tweel and pieces ? I just think I’d like to be able to eat this differently than it’s plated… or glassed . Maybe in a cute shallow wide bowl.
I think in this case you can’t polish this chocolate mousse with sweet potato twuiles & gelee.
Take a step back and figure out what you’re going for, theres a lot going on here & it seems all over the place even though everything is in a glass.
Is it butterscotch or maple? Or both? I think maple goes better with sweet potato but then add chocolate in there with purple crisps and red jelly and you’re losing me.
I think Panna Cotta and pudding textures are too similar without being identical. In terms of plating, I think there’s two possible routes to take here. 1. Go full on monochrome. 2. Provide actual pops of color, as the little dots up top are too muted to do anything to visually improve the dish.
Both are solid options. Is this a standalone dessert or part of a tasting? If it’s a standalone, I think it screams for a raspberry component (or something else that’s bright, acidic, fruity) to punch through and balance the otherwise warm/bitter/muted components.
Always, always, always use a star tip for piping chocolate mousse or frosting.