White Passion: White chocolate and coconut namelaka, passion fruit creme, coconut granola, fresh pineapple, passion fruit caviar
by stimia
White Passion: White chocolate and coconut namelaka, passion fruit creme, coconut granola, fresh pineapple, passion fruit caviar
by stimia
8 Comments
Looks good, but i think you should change the shape of the creme. It looks like convinient-mayonaise.
Good rule of thumb when plating is, “high and tight”. It’s a rule that would do you a lot of favors here.
I really like this dish just the way it is- so appealing!
Feel like texturally this is like eating yoghurt and granola.. the squiggly shape is a bit off putting. need a genoise or something to tie everything together.. it’s not complete.
To be honest, I find the plating here unappealing. The appearance of the white stuff evokes unpleasant associations (like worms, or a way-to-big portion of a condiment, or bodily fluids or something). The crumble around it ends up looking dirty. And the three yellow circles look like they are “face down” on the plate. Also, the presentation suggests too much uniformity of texture, when the components should really have a variety of textures. The variety should be better captured in the plating.
Looks fantastic other than when I opened this I thought they where calamari rings. Very well executed otherwise
Looks like a diagram of a cell
Could you explain what a namelaka is? And maybe share a recipe? I would personally change the shape of the namelaka, maybe use a mold or a piping tip. A mold would introduce some height which I always like.