Maple, Pear, Pumpkin seeds, Douglas

[u/Weazle95]

Tried my best on a autumn inspired (vegan) dessert, but am not that happy with the plating and would love some criticism.

The components are:

Maple syrup cremeux

Pumpkin seed tuille

Pear gel

flamed pears

Pumpkin seed sponge cake

Black tea & Kubebe Sorbet

Douglas fir espuma & oil

The espuma wasn't as stable as I hoped, but apart from that I was pretty happy with the components. But when it comes to plating I am a bit clueless.

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[u/Judicium22]

Way too much stuff on the plate chef

[u/Weazle95 → u/Judicium22]

Yeah, the Sorbet and the espuma are kinda redundant. I was so hyped about the Douglas extract I made that I wanted to squeeze it in^{^}

[u/nisyox → u/Weazle95]

What was the 3 best things you could eat as a forkful combination? Reduce the dish to that, then off you go. Less is more sometimes and it’s even less about you liking one component enough to force it in 👍

[u/Weazle95 → u/nisyox]

Thank you for your feedback! Reducing it to just 3 things is incredible hard for me, but I thing I'd go with maple, pear and douglas.

[u/Charm534 → u/Weazle95]

Playing off the others suggestions, I think you got enough here for 2 different dessert concepts. I'd like the harmony and contrast of the pear gel and fresh pear with a crunchy tuille, though the flaming pear is a bit off putting to me? What about a wine poached pear for color and flavor contrast?

Then, perhaps play with the maple, pumpkin seed, sponge cake, sorbet concept dessert. Good Luck!

[u/Weazle95 → u/Charm534]

Yeah, you're right, thanks. Maple, pear, douglas would be enough for one, the pickled pear cubes give enough acidity. black tea and pumpkin could be another dish.

[u/Charm534 → u/Weazle95]

I do like your creativity, ambition and excitement to use all that you have developed. Share the wealth among a couple desserts and let your work shine.

[u/Cheerful-Mountains]

Patron here: not sure what the white blop on top of the brown thing, but it looks sad and droopy. Maybe some of that tuille crumbled on top. The main part of the plating looks fabulous.

[u/Weazle95 → u/Cheerful-Mountains]

Thanks for your feedback! The white thing is the Sorbet. Unfortunately it was a bit soft to place it nicely.

[u/WinifredZachery]

The flamed pear looks super unappetising, like it was left out overnight.

[u/Weazle95 → u/WinifredZachery]

True, I just omitted it and missed nothing. Thanks!

[u/The-Master-of-DeTox]

The color palate is brilliantly boring and uneventful. There is an overcrowding of elements. And while the flavors sound, nice, the overall is just under.

[u/Weazle95 → u/The-Master-of-DeTox]

Do you have an idea how to get a better color palette on this dish? Maybe if you take just the maple cremeux, sorbet and pear gel, the flavors are great, but it's just 3 shades of beige :D

[u/The-Master-of-DeTox → u/Weazle95]

Maybe if you combined a couple of your ideas to reduce components and ensure the flavor profiles you want are maintained. Pears scorched with kubebe powder? Molasses crémeux? Pumpkin maple sponge cake? All these would maintain flavors and alter overall color profiles. 🤷‍♀️

[u/Weazle95 → u/The-Master-of-DeTox]

Thanks for the ideas! (the sponge cake actually is pumpkin seed and looks in reality much greener than in the picture)

[u/The-Master-of-DeTox → u/Weazle95]

Brilliant. And if you added actual pumpkin you would turn it a lovely shade of autumn. 🤷‍♀️

[u/Gayf]

Less is more, and make sure you're refined enough to know where to dot. And wipe the residue off next time chef.

Have a play, and limit yourself more.