-
Massimo Orlando posted an update
a year ago (edited)
Inspired by the Course from Joanna Artieda,
Creative Fruit Desserts .
Terrine of Berries , but I also added others elements like a Rose Gelato, Fresh Berries and Dried Freezed Berries for different textures.
Sol Damiani, Mercedes Delgado de Miguel and 12 others10 Comments-
how nice! 👏🏼
¡Qué bonito! 👏🏼
1a year agoTranslated from Spanish
-
@Carolina Alvarez Santín thank you
-
-
Level:
Executive Chef
But how beautiful Massimo!!! I love how you’ve put together that spring landscape 😍.
I think I started that course but there are so many that I go from one to another…. Thanks for reminding me 😉
Level:
Executive Chef
Pero qué bonito Massimo!! Me encanta como has armado ese paisaje primaveral 😍
Creo haber empezado ese curso pero son tantos que me voy de uno a otro.. Gracias por recordarme 😉
1a year agoTranslated from Spanish
-
Level:
Executive Chef
What a marvel
Level:
Executive Chef
Que maravilla
1a year agoTranslated from Spanish
-
Level:
Scoolinary Team
What a great idea to play with different textures! This dessert looks like it has a bit of everything creamy, crunchy, juicy, and even a light, airy touch from the gelato. And the vibrant mix of berries and flowers makes it look like a garden on a plate. Which texture surprised you the most when combined?.
Thanks for sharing your creation inspired by Chef Artieda’s course! ❤️
Level:
Scoolinary Team
What a great idea to play with different textures! This dessert looks like it has a bit of everything creamy, crunchy, juicy, and even a light, airy touch from the gelato. And the vibrant mix of berries and flowers makes it look like a garden on a plate. Which texture surprised you the most when combined?.
Thanks for sharing your creation inspired by Chef Artieda’s course! ❤️
1a year agoTranslated from Spanish
-
@Sussan Estela Olaya thank you.
The texture and flavor combination that surprised me the most was Rose gelato with the dried freezed Raspberry.
-
Level:
Scoolinary Team
@massimo-orlando That sounds amazing, Massimo! The creaminess of the rose ice cream combined with the crunch of the freeze-dried raspberry must have been an awesome pairing. I bet every bite had that contrast between smooth and crispy, making the experience even more exciting. Thanks again for sharing it with the community! ❤️
-
-
-
Level:
Executive Chef
⁸very neat aesthetics, I love it
Level:
Executive Chef
⁸muy cuidada la estética, me encanta
1a year agoTranslated from Spanish
-
Level:
Sous Chef
Massimo, your dessert is very pretty and colorful and a spectacle for the senses.
Level:
Sous Chef
Massimo, your dessert is very pretty and colorful and a spectacle for the senses.
1a year agoTranslated from Spanish
-
Level:
Scoolinary Team
Wow, this is a MASTERPIECE! The vibrant colors, the balance of textures, and the creative plating show an incredible level of skill and attention to detail. The combination of the terrine with the rose gelato adds an elegant twist-how did you approach balancing the floral notes with the tartness of the berries? 🍓🌹
Don’t forget to share it on social media as well, tagging us at @scoolinary_en and Chef Joana @joannartieda!Level:
Scoolinary Team
Wow, this is a MASTERPIECE! The vibrant colors, the balance of textures, and the creative plating show an incredible level of skill and attention to detail. The combination of the terrine with the rose gelato adds an elegant twist—how did you approach balancing the floral notes with the tartness of the berries? 🍓🌹
Don’t forget to share it on social media as well, tagging us at @scoolinary_en and Chef Joana @joannartieda!a year agoTranslated from Spanish
-
