-
Fabrizio Vindigni posted an update
Second attempt at a new plated dessert.
Compared to the first this looks quite more elegant and tidy to me, even tho it has imperfections due to the fact that i wasnt home and i had to carry the preps and plate without my instruments.
That doesnt change the fact that im still ugly with desserts 😆😆🥲
Plate or bowl?
Whiskey genoise, white chocolate cheesecake, elderflowers consomme, pop caramel foam, figs sorbet as insert in the cake.
Denise Mangion, Ahmed Sapra and 7 others10 Comments-
Level:
Stagier
Uyy, acabo de ver ahora tu segunda propuesta. Para mÃ, definitivamente mejor el plato que el bol. Me gusta mucho tu presentación… qué va muy en la lÃnea de lo que yo te sugerÃa en el post anterior. Ahora imagina ese mismo tuille, quizá un poco más grande, colocado horizontalmente sobre la esfera, de tal forma que puedas colocar alguna decoración encima, quizá alguna de las que ahora tienes abajo.
¡Ojo! Mi sugerencia es solo por darte alguna idea más, porque tal y como está, me parece precioso
2-
@beatriztorijagmail-com the most precious thing here is your kind contribution. When I’ll plate the third version I will try your idea. Thank you!
1
-
-
Level:
Scoolinary Team
I totally agree with Bea—plate over bowl, hands down! 👏
This second version looks much more refined: the height, balance and negative space really elevate the composition. Compared to the first attempt (yesterday’s post), there’s more elegance and intention in how each element is placed. The garnish feels lighter and more integrated, too.
Have you considered experimenting with a smaller plate to tighten the frame even more? Could work beautifully with your style.
1 -
Level:
Stagier
This second version feels much more refined and elegant 👏 The lines are cleaner, and the plating really highlights the white chocolate cheesecake. The bowl works nicely because it frames the consommé and gives more intimacy to the dessert, while the plate feels more open and airy. Both could work, but I also feel the plate works better than the bowl. It keeps the composition more open and airy, while still letting the dessert stand out. Maybe a slightly smaller plate, like Sol suggested, could frame it even more and give the consommé a subtle but elegant presence without it getting lost.
I really like how the fig elements now echo the sorbet insert, that’s a beautiful detail. Honestly, this version feels very balanced.
1-
@lanamihajlovic thank you very much, I’m glad the evolution looks better than the first try
-
-
Level:
Executive Chef
Oh! Ahora veo esta nueva presentación y el cambio es bastante significativo. Me quedo con la presentación del plato. Se luce más el conjunto. Qué bonito se ve ese corazón de consomé de flores. A eso me referÃa en mi comentario de la primera propuesta 😍
Muchas posibilidades más por probar si te apetece o deja la que más te enamore😉.
-
@loles-mhotmail-com thank you chef for all the suggestions even in the other post. I’ve gathered a lot of favourable insights and, hopefully next week, I will attempt at the third round. Thank you so much
1-
Level:
Executive Chef
@fabrizio-vindigni Seguro que esa tercera ronda será genial 😉 La esperamos con ganas ❤️
-
-
-
Level:
Scoolinary Team
🎉 Congratulations Fabrizio!
Your first photo has just earned you the Scoolistar Badge and 100 Scoolipoints for being absolutely amazing!
It truly deserves the spotlight, so we’ll be sharing it in our Instagram Stories.
Please remind me your Instagram handle (@username) so we can tag you and celebrate your work with the whole community 😉.
Thanks for the inspiration—and well done! 👏-
@soldamiani wait what? 2 of them? I need to open a good wine tonight! It should be @blackbird_it
-
-
