“A Touch of Honey” Lemon Honey Mousse, Hazelnut Honey Caramel Candied Chiffon Cake, Hazelnut Shortbread, Blueberry Compote
by JudithButlr
“A Touch of Honey” Lemon Honey Mousse, Hazelnut Honey Caramel Candied Chiffon Cake, Hazelnut Shortbread, Blueberry Compote
by JudithButlr
11 Comments
Those blueberry compote drizzles are beautiful
So why the chocolate leaf instead of an herb or something?
Absolutely love the color contrast, shapes, flavors, and presentation, but the plate may be holding it back. I like the white but maybe something smaller or asymmetrical.
I like the organic nature of the compote and I think it contrasts the middle piece well
i like everything except the drizzle of compote. i feel like a base of the compote with the cake centered right on top of the base would go better
I like the chocolate leaf instead of some flickable, the compote could use a brush or something through it maybe.
You and I both know that the blood clots need work.
Wan to love it, but the compote keeps me from doing so. Maybe do a thin puddle under the cake instead of spreading it around?
I personally like the presentation with the compote as is. It’s unusual in a artful way, I’d love to receive this dish.
I’m almost positive I’d ask for a rubber scrapper to avoid licking the plate in public. Stunning.
As some of my favorite sweet, fruity flavors are incorporated into this dessert dish I am biased but yes everyone is right about your chocolate work and the contrast between the chiffon and the plating of the compote. I have no hesitations about it even though you could tell a million stories about this plate depending on how you go about the first few bites. Most people would go straight for the cake, but I’m obtuse, if I’ve had it once I’ll always incorporate the plated sauces and drizzles of anything on the plate into the first bite. Your work made me remember that I do that 😋