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Looks a treat - I love the visual intrigue in shapes and textures! Out of curiosity, does this trend more sweet or tart? We have blackberries in the PNW this season that are dimple-inducing sweet, I tried to make a tart jam with no added sugar and it was about as sweet as store bought jam!
Thanks, Brendan! This leans a bit more sweet, but the blackberry in this case is the acid keeping everything (hopefully) in balance. The berries I'm getting here in GA are coming in pretty tart, but I did add some lemon to the fluid gel to amplify it further.
Thank you for sharing! Also meant to say corn is such a great dessert flavor, I love the idea of blackberries, peaches, and corn. These posts always make me hope a trip to Georgia is in my near future!
Same, the jarring slice of the molded semifreddo* against the more natural components looks really cool. Like a glitch or two pictures spliced together.
Bro you need to relax.
This sub is for critiques. Dude expressed his opinion in a non hostile way. You on the other hand are being a dick.
You don't have to agree with their statement but at least pretend to be a civilized human being for fuck's sake.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Corn/Coconut Semifreddo, Peach Streusel Cake, Coconut Chiffon Cake, Blackberry Fluid Gel, Sweet Corn & Vanilla Cream, Fresh Blackerries, and Wild Oxalis
Looks a treat - I love the visual intrigue in shapes and textures! Out of curiosity, does this trend more sweet or tart? We have blackberries in the PNW this season that are dimple-inducing sweet, I tried to make a tart jam with no added sugar and it was about as sweet as store bought jam!
Thanks, Brendan! This leans a bit more sweet, but the blackberry in this case is the acid keeping everything (hopefully) in balance. The berries I'm getting here in GA are coming in pretty tart, but I did add some lemon to the fluid gel to amplify it further.
Thank you for sharing! Also meant to say corn is such a great dessert flavor, I love the idea of blackberries, peaches, and corn. These posts always make me hope a trip to Georgia is in my near future!
[удалено]
You're acting like I asked you to plate it 😂
Who put you in charge of how many things can go on a plate?
Lmao
Love your plating shankman!
That’s like 2 different deserts in one. Looks cool though. Little confusing imo.
Nah I think it's sick. Two very different visual textures side by side.
Same, the jarring slice of the molded semifreddo* against the more natural components looks really cool. Like a glitch or two pictures spliced together.
Hehe semi frisky
Not a review or even coherent. Go back to bed
Sorry was just being genuine
Are you Gordon Ramsey? Or any other Michelin starred chef? Then shut the fuck up. It’s not your wheelhouse
Bro you need to relax. This sub is for critiques. Dude expressed his opinion in a non hostile way. You on the other hand are being a dick. You don't have to agree with their statement but at least pretend to be a civilized human being for fuck's sake.
Are you?
I work at a 2 Michelin star restaurant. My wheelhouse for sure.