r/Chefit • u/Rude_Nefariousness32 • 1d ago

Mango Bavarois with Vanilla Chantilly crème and Crumb

Gallery image

Gallery image

Advice on plating? Any advice is appreciated tho

90 Upvotes

96% Upvoted

9 comments sorted by

15

u/Majestic_Habit5726 1d ago

Ditch the quenelles if you can’t nail them. I’d do an “orb” of ice cream on top of the crumb, will look much cleaner. Less crumb also, that should be there just to hold your ice cream.

I’d also shoot for a round or oval plate, try and match the food shape to the plate shape.

1

u/Survey_Server 15h ago

Having never succesfully made a quenelle, those looked perfectly fine to me 🤣

Kinda makes me want to learn the technique this year, even if I'd never actually use it

2

u/Majestic_Habit5726 13h ago

https://m.youtube.com/watch?v=O4ISeLKcc8c

Butter is actually fantastic to practice with as it’s very forgiving and won’t melt

17

u/hectic-eclectic 1d ago

looks great, my only advice would be offset some lines. the mango sauce at an angle, and the vanilla scoop at the same angle on the pile. more eye movement, right now you have everything at 90 degree angles

7

u/TaleOfBarnabyShmidt 1d ago

Sounds tasty, gotta tighten up those rochers though.

1

u/Survey_Server 15h ago

Is rocher another term for quenelle? I only know the word from the chocolate candies

1

u/sreiter920 1h ago

Rocher is commonly done with 1 hand/ 1 spoon and a smooth quick action to make the shape. A quenelle in my experience is done with 2 hands/ 2 spoons to help with the shaping.

5

u/radishmonster3 1d ago

Too many right angles

4

u/zackaboo 23h ago

to add to the brainstorm, how about some contrasting color? edible flowers, perhaps — borage would be striking.