Peanut butter parfait, chocolate soil, salted caramel, bitter chocolate ice cream and chocolate tuille.
I am open to feedback/tips and advice as I am quite new to plating desserts and wanting to learn and grow as a chef.
Sorry about slightly melted ice cream kitchen is hot and ac is broken.
by Benjomania365
1 Comment
For the type of plated dessert you are making, it is too big. Start with a smaller portion of peanut butter parfait and use silicon molds so they release cleanly. Candy your peanuts. The chocolate tuile and the gold leaf do not do anything for you here, so I’d remove them.
Smaller plate, smaller portion, and obviously your kitchen needs to be cool enough to accommodate ice cream. Here is my half-assed construction drawing of what this could look like:
https://imgur.com/a/onrZUt2
Alternatively, I would drizzle the caramel over the molded parfait, and then put the ice cream quenelle on top. Try both, go with the one you think looks better. Also, your chocolate soil will look better and give you better contrast on a white plate.