The oil drizzle doesn’t really make sense to be on a black plate. That’s just my personal opinion – but the dish sounds fantastic.
imeuru on
I get Petri dish vibes from this.
Andrewartist on
I’m not trying to be a dick but this looks a
Hot mess.
You need to rethink the plating
Acid_Monster on
This could look really nice with some refinement. Centre the ingredients, lessen the quantities.
Maybe sit down and actually eat the dish as a customer would. I find this helps to understand each component and the dish as a whole
MusicianZestyclose31 on
Plated desserts should look like they go together not just be components on the plate.
It’s hard to know where to start –
But I’d layer them on top of each other.
Just around center of plate, drizzle the sauce then oil around into small circle- this is kind of a frame for the rest of ingredients to go in the middle – Put scoop of custard – make indention in top of it – pushing it flat and making a center crater for the green custard. – put the fried gelato on top of the custards – – I’d make a pistachio toffee instead of caramel as it’s much more pleasant to eat in- I’d break it up it smaller shards/pieces and put them at different angles – I’d sprinkle the chopped pistachio on top – or grind small and mix with some flaky sea salt – call it pistachio salt – sprinkle it over the top and you should be good to eat
RevenantSith on
I’ve been meaning to try a fried gelato/ice cream thing at some point at an experiment. What’s the best way to do it, and how do I avoid it exploding/leaking ice cream?
Temporary-Hope-3037 on
Looks good as an artform but as a functional dish I think it needs more refinement
DaRealBangoSkank on
The oil looks a bit messy and the sauce appears to be a bit too thin or the plate too warm. If you tighten this up there’s a dish here. Maybe a longer more narrow presentation to highlight the progression
dysfunkti0n on
Since I can’t just type ‘bruh’.
This sounds delicious but the plating is overly ambitious. Why?
Center that shit and actually work the elements of the plate into/on one another rather than adjacently.
krshnaconscious1 on
I like it.
Even the black plate is perfect. To me, I see Jackson Pollock on a plate.
I think if it’s going to be an artsy and random layout, this is the way.
11 Comments
The oil drizzle doesn’t really make sense to be on a black plate. That’s just my personal opinion – but the dish sounds fantastic.
I get Petri dish vibes from this.
I’m not trying to be a dick but this looks a
Hot mess.
You need to rethink the plating
This could look really nice with some refinement. Centre the ingredients, lessen the quantities.
Maybe sit down and actually eat the dish as a customer would. I find this helps to understand each component and the dish as a whole
Plated desserts should look like they go together not just be components on the plate.
It’s hard to know where to start –
But I’d layer them on top of each other.
Just around center of plate, drizzle the sauce then oil around into small circle- this is kind of a frame for the rest of ingredients to go in the middle – Put scoop of custard – make indention in top of it – pushing it flat and making a center crater for the green custard. – put the fried gelato on top of the custards – – I’d make a pistachio toffee instead of caramel as it’s much more pleasant to eat in- I’d break it up it smaller shards/pieces and put them at different angles – I’d sprinkle the chopped pistachio on top – or grind small and mix with some flaky sea salt – call it pistachio salt – sprinkle it over the top and you should be good to eat
I’ve been meaning to try a fried gelato/ice cream thing at some point at an experiment. What’s the best way to do it, and how do I avoid it exploding/leaking ice cream?
Looks good as an artform but as a functional dish I think it needs more refinement
The oil looks a bit messy and the sauce appears to be a bit too thin or the plate too warm. If you tighten this up there’s a dish here. Maybe a longer more narrow presentation to highlight the progression
Since I can’t just type ‘bruh’.
This sounds delicious but the plating is overly ambitious. Why?
Center that shit and actually work the elements of the plate into/on one another rather than adjacently.
I like it.
Even the black plate is perfect. To me, I see Jackson Pollock on a plate.
I think if it’s going to be an artsy and random layout, this is the way.
why?