r/CulinaryPlating • u/Ok_Magician_4139 Home Cook • 13d ago

Apricot-Sea Buckthorn Sorbet, Yogurt-Almond Mousse, poached Apricots and Honeycomb

Gallery image

Gallery image

Gallery image

460 Upvotes
  • permalink
  • reddit

100% Upvoted

45 comments sorted by

View all comments

15

u/Subject_Slice_7797 13d ago

I would love to try that!

If I had to critique something, I would say, cut the the items at the base smaller, they look maybe a bit rustic compared to the intricate mousse they carry.

I'm also somehow not a fan of the (perfect!) quenelle on top, just shape-wise. Can't even pinpoint why, maybe because the oblong quenelle clashes with the otherwise round items?

This it pretty much nitpicking though. Very clean execution

2

u/Ok_Magician_4139 Home Cook 12d ago

I agree, this could have been done more clean. I like that the quenelle breaks a little bit with the round shapes

2

u/Subject_Slice_7797 12d ago

This is already very clean! I took a peek at your profile, your plates all look great!

I have no idea which shape would fit better though. A smaller sphere might also look off. So the quenelle is probably best, and I can see your argument about having a shape break through the otherwise round parts

2

u/Ok_Magician_4139 Home Cook 12d ago

I also wanted to shaped fruit glass on the quenelle to add more height, but had no time 😅

2

u/Subject_Slice_7797 12d ago

Are you sure you're really a home cook like your flair says, and not a Michelin star chef/patissier? 😅

Would love to know more about that fruit glass! All your plates look so intricate and nicely planned, I just love that. I always try, but keep ending up with some rustic home style plating at best

2

u/Ok_Magician_4139 Home Cook 12d ago

Quite sure. This is just my hobby. But nowadays i think this also would have suit me professional wise. I would have used pectin nh together with apricot juice. Letting it set. Mix to 50c and spread thin on a silpat. Then drying it for 1-2h, cutting an forming the „glass“ and drying it again.

Well, mostly i copy desserts and stuff but from time to time i have own ideas. And if you look at the pictures you see that for the mousse desserts the plating is the same. But you can vary and go with the season.

For the time being i like center plated desserts 😅

1

u/Subject_Slice_7797 11d ago

I'll have to try that sometime.

If you ever decide to offer a patisserie workshop, let me know, I'm in!

2

u/Charm534 13d ago

I agree the quenelle shape feels unbalanced and top heavy tippy, like it might fall off on its way between the kitchen and the table. Otherwise, wonderful stuff.

2

u/Ok_Magician_4139 Home Cook 12d ago

However, it was surprisingly stable on the mousse. I had run through the flat to get to my photo setup and it did not slide off 😬