This is my first ever attempt at plating a dessert and at making quenelle (did a short practice with shortening right before but that’s about it) so please be nice and constructive in your feedback.
A bit more about the dish: sukkari date sticky pudding, coconut sugar and dark spiced rum toffee sauce, sour cream and vanilla bean gelato, walnut crumble and a carob chantilly.
Any tips about piping the chantilly smoother? It set too much, maybe less gelatine?
by satannic