how can I make this better? (yes I know there’s air bubbles in the ganache, I was in a hurry and I’ve already screamed in the walk-in about it)
by raestarrs
how can I make this better? (yes I know there’s air bubbles in the ganache, I was in a hurry and I’ve already screamed in the walk-in about it)
by raestarrs
4 Comments
Way too large of a slice of tart in my opinion. Looks like a 10-12” plate in your hand. In my experience I never have any desserts weigh more than 8 ounces.
I think the mint syrup looks nice and so does the fluff, but I would’ve made a “round” of fluff in the center of the plate, and have both the tart and sorbet off center.
I also think the tart could benefit from some type of garnish, even powdered sugar would make it much nicer looking
Also, why sorbet? Can you explain how you made bourbon a sorbet? I’ve had lots of successes making bourbon as ice cream, but sorbet I’m perplexed by.
I think it’s absolutely perfect!
Flavors sound good. Only comment is that the sharpness of the slice and the round shape on the sorbet (I’d prefer a quenelle but okay) the fluff looks sloppy and does not look like it was done with intention.
The sorbet strongly resembles a boiled peeled potato