11 Comments

  1. I think the raspberry cremoux would elevate the dish better in either a swirl type shape or a zig zag. Those dots look nice but are kinda lacking in substance in my opinion. Also why does the ice cream quenelle look like a conch shell lol? I like the creativity though, please don’t take this the wrong way

  2. Philly_ExecChef on

    Okay, light brown ice cream can’t run across a plate. Particularly when plated around dark brown elements. You know, because of the implication.

  3. Plating isn’t really working (not that I could do better)

    There’s missing some texture difference imo. Maybe some touille would make it pop

  4. Interesting_Sky_7847 on

    Too brown, imo. Maybe a brighter sauce under the cake. Add some fresh raspberries. Something like that to get more color.

  5. More pink on the plate. In fact I think that it would’ve been great if you actually sat the cake in a decent sized puddle of the raspberry cremeux. It think it would’ve give that old 2010 brown and pink we all wore lol.

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