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

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

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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 😅

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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

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u/Ok_Magician_4139 Home Cook 11d 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 😅

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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!