White Chocolate honey Panna Cotta, raspberry ginger coulis, raspberry powder, candied lemon peel, graham cracker crust
by alroh11
White Chocolate honey Panna Cotta, raspberry ginger coulis, raspberry powder, candied lemon peel, graham cracker crust
by alroh11
3 Comments
About 7 months in the industry at a tiny restaurant where I can mess around. Any advice?
Sauce on the plate. it’s too many garnishes when the sauce is on top, covers up what looks like a nice effect with the rasp. powder.
This is gorgeous and very appetizing and not everything has to be a 10. But, if you want to improve it a little bit… one technique that chefs are using is the raindrop. It adds a more delicate aesthetic, and it’s still functional because you can dip into it. Another would be to use quite a bit less of the raspberry. Also, it looks like you have the raspberry sauce in a squeeze bottle and sort of swirled it around. I think that there needs to be a higher level of mystery in your plating for the consumer.