I really like how that coconut looks! And sounds delicious.
sawyerwelden on
This is fantastic. How’d you go about forming the shape? I feel like I’d collapse the outer bavarois making the hollowed inside for the gel.
Drawsfoodpoorly on
Super impressive chef. Nice work.
BRAX7ON on
This is gorgeous. I imagine a sort of piña colada flavor.
UnusualAd9846 on
this is the sexiest thing i’ve ever seen
collectsuselessstuff on
What’s the prep for the rum roasted pineapple
Nihiliatis9 on
Just a question. Do you think it’s need to put coconut in every aspect of the dish….. when the main part of its coconut… kinda seems……
fatrod1111 on
Personally I find that large coconut on the plate doesn’t work for me
ottodidakt on
Love the creativity, this is awesome!
KT_Bites on
Le Bernadin had a very similar dessert
irishking77 on
This is stunning. What is the coconut soil?
Burn_n_Turn on
Good plate. Solid technique, but this is a plating critique sub so…change the plateware, I wouldn’t be mad at this in a wooden bowl, just keep the island theme going. The gel makes sense for the flavor, but the three dots are dated and feel like an afterthought. Perhaps place them inside the pooled sauce inside the coconut? Finally, micro cilantro? If it’s to incorporate something green into the dish you need to delete or edit that garnish. If you think that flavor works in the dish then I’d recommend adding that to the description of the dish. The pineapple fucks tho.
Electronic-Donut8756 on
Reminiscent of a coconut I had at Alan Wongs Honolulu in like 2006. I believe they used a balloon to make theirs.
Novel_Sheepherder277 on
I’m blown away as it is, but I had a few other thoughts looking at it again.
Imho, grilled pineapple is far superior without rum (and I do love Rum). The intense flavour of the fuit on It’s own is mindblowing, especially with a good amount of caramelization, which is also easier to achieve without the rum. That’s just my 2p.
Carving the bavorois out a bit more so it’s .5cm thinner around the lip would give you more realism.
I would prefer the gel to be clear or milky. The dots could be piped onto shards of chocolate shell.
A gel illusion maraschino cherry (such as might garnish a pina colada) might add a nice pop of color.
14 Comments
I really like how that coconut looks! And sounds delicious.
This is fantastic. How’d you go about forming the shape? I feel like I’d collapse the outer bavarois making the hollowed inside for the gel.
Super impressive chef. Nice work.
This is gorgeous. I imagine a sort of piña colada flavor.
this is the sexiest thing i’ve ever seen
What’s the prep for the rum roasted pineapple
Just a question. Do you think it’s need to put coconut in every aspect of the dish….. when the main part of its coconut… kinda seems……
Personally I find that large coconut on the plate doesn’t work for me
Love the creativity, this is awesome!
Le Bernadin had a very similar dessert
This is stunning. What is the coconut soil?
Good plate. Solid technique, but this is a plating critique sub so…change the plateware, I wouldn’t be mad at this in a wooden bowl, just keep the island theme going. The gel makes sense for the flavor, but the three dots are dated and feel like an afterthought. Perhaps place them inside the pooled sauce inside the coconut? Finally, micro cilantro? If it’s to incorporate something green into the dish you need to delete or edit that garnish. If you think that flavor works in the dish then I’d recommend adding that to the description of the dish. The pineapple fucks tho.
Reminiscent of a coconut I had at Alan Wongs Honolulu in like 2006. I believe they used a balloon to make theirs.
I’m blown away as it is, but I had a few other thoughts looking at it again.
Imho, grilled pineapple is far superior without rum (and I do love Rum). The intense flavour of the fuit on It’s own is mindblowing, especially with a good amount of caramelization, which is also easier to achieve without the rum. That’s just my 2p.
Carving the bavorois out a bit more so it’s .5cm thinner around the lip would give you more realism.
I would prefer the gel to be clear or milky. The dots could be piped onto shards of chocolate shell.
A gel illusion maraschino cherry (such as might garnish a pina colada) might add a nice pop of color.