this looks absolutely delicious and i love the presentation and i would seriously order this tonight if i could!
Jumpy-Donkey-7471 on
Is the cheesecake sandwiched between tuiles?
RevenantSith on
I absolutely love it
The only thing I’d say is that I think the plate looks too big
wasacook on
What type of spoon were you using for your quenelles?
When I first started learning to make quenelles I made the mistake of using the wrong shape of spoon. I practiced for hours and only got a few good ones. I tried a colleagues special quenelle spoon a week later and found a massive improvement.
Leftturn0619 on
How long did it take you to make this? It looks amazing!
annie_b666 on
I love that it came out great!
faucherie on
This looks amazing. Well plated.
Philly_ExecChef on
I’m here to discuss your quenelle and understand what sort of military engagement you must have been in for it to have resulted in that
Dshells1981 on
That looks beautiful and delectable!
Jaxtra on
Ohh that looks good! What did you use for the crumble ?
Saffer60 on
Good job. That looks and sounds delicious. Great presentation.
literally_a_fuckhead on
Temper your sorbet my guy. See where your warm spots are in the freezer, and put it there before service. You have a good bit of leeway between “warmed up enough to be easy to work with” and “going to melt after hitting the plate”
MiAmMe on
Did you get my invite to dinner at my house? It’s pot-luck and we need you to bring the dessert.
mienczaczek on
It looks great chef
domjoepro on
I’ve seen worse quinelles.
Yeulia on
That looks absolutely amazing! Even the flavors sound wonderful together too
RugosaMutabilis on
I realize this isn’t at all what you’re going for, but I just had a thought. A single pear shape constructed out of a half of a poached pear and a molded half-pear shape of pear sorbet, standing perfectly upright on the plate. If you’re maxboon or something, then you’d also have the whole thing coated with a perfectly uniform thin glaze shell that cracks open satisfyingly when you touch it with a spoon, and you’d skip the crumble and cheesecake. Or you’d fill the cheesecake into the cavity of the pear where the seeds were.
jewelryfloss on
Looks and sounds delicious! Maybe it’s just Thanksgiving on the brain, but the second pic kinda looks like a roasted turkey.
qazwsx1525 on
Looks really good, I might suggest doing multiple thin circles with the syrup instead of one thick circle. It’s a little easier to do and will give a nicer end product. Great job.
Strange_Window_7206 on
Nice effort chef. Looks fantastic. Once you get the mechanics down. Top notch! Be proud chef.
20 Comments
this looks absolutely delicious and i love the presentation and i would seriously order this tonight if i could!
Is the cheesecake sandwiched between tuiles?
I absolutely love it
The only thing I’d say is that I think the plate looks too big
What type of spoon were you using for your quenelles?
When I first started learning to make quenelles I made the mistake of using the wrong shape of spoon. I practiced for hours and only got a few good ones. I tried a colleagues special quenelle spoon a week later and found a massive improvement.
How long did it take you to make this? It looks amazing!
I love that it came out great!
This looks amazing. Well plated.
I’m here to discuss your quenelle and understand what sort of military engagement you must have been in for it to have resulted in that
That looks beautiful and delectable!
Ohh that looks good! What did you use for the crumble ?
Good job. That looks and sounds delicious. Great presentation.
Temper your sorbet my guy. See where your warm spots are in the freezer, and put it there before service. You have a good bit of leeway between “warmed up enough to be easy to work with” and “going to melt after hitting the plate”
Did you get my invite to dinner at my house? It’s pot-luck and we need you to bring the dessert.
It looks great chef
I’ve seen worse quinelles.
That looks absolutely amazing! Even the flavors sound wonderful together too
I realize this isn’t at all what you’re going for, but I just had a thought. A single pear shape constructed out of a half of a poached pear and a molded half-pear shape of pear sorbet, standing perfectly upright on the plate. If you’re maxboon or something, then you’d also have the whole thing coated with a perfectly uniform thin glaze shell that cracks open satisfyingly when you touch it with a spoon, and you’d skip the crumble and cheesecake. Or you’d fill the cheesecake into the cavity of the pear where the seeds were.
Looks and sounds delicious! Maybe it’s just Thanksgiving on the brain, but the second pic kinda looks like a roasted turkey.
Looks really good, I might suggest doing multiple thin circles with the syrup instead of one thick circle. It’s a little easier to do and will give a nicer end product. Great job.
Nice effort chef. Looks fantastic. Once you get the mechanics down. Top notch! Be proud chef.