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rlcooper ha publicado una actualización
hace al año (editado)
#platingchallenge
Soy un cocinero aficionado y estoy empezando a trabajar en la fotografía de alimentos. Esto es muy simple en comparación con las otras creaciones gloriosas que veo aquí, pero este fue mi intento de un ratón de chocolate blanco con bayas frescas, cuajada de limón y un tuile de miel.
#platingchallenge – participating as an amateur.
Purely an amateur cook and just starting to work on food photography. This is very simple compared to the other glorious creations I see on here, but this was my attempt at a white chocolate mouse with fresh berries, lemon curd and a honey tuile.
The mousse was made with a white chocolate ganache plus gelatine, egg, cream, and sugar, served with blueberries, raspberries, lemon curd (eggs, sugar, butter and lemon) with fresh mint and a honey tuile. I froze the mousse once set to enable it to be turned cleanly out of the mould.
Traducido del inglés
Mercedes Delgado de Miguel, Sussan Estela Olaya y4 más9 Comentarios-
¡Precioso!
Precioso!
hace al añoTraducido del inglés
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Scoolinary Team
La forma de la mousse de chocolate blanco ha quedado muy limpia y bonita, y la combinación de colores con las bayas frescas y la menta hace que todo destaque de una forma muy agradable.
La idea de incluir un tuile en forma de nido de abeja es brillante, aporta un toque visual impactante y combina a la perfección con la miel.
Un detalle que me ha parecido muy acertado es cómo has colocado la fruta alrededor del postre, casi como si lo abrazara. Me parece muy intencionado y bien pensado. ¿Probaste diferentes diseños antes de decidirte por éste? Tengo curiosidad por saber cómo llegó a este emplatado.
Si te interesa seguir explorando la fotografía, puedes probar a utilizar una iluminación lateral suave o difusa, que ayuda a resaltar las texturas sin crear sombras duras. Y si alguna vez quieres jugar más con el contraste, colocar el postre en un plato más oscuro puede hacer que la mousse blanca y los colores brillantes de la fruta resalten aún más.
Gracias por participar en el Reto del emplatado
Sólo un pequeño recordatorio, puedes editar tu post si quieres incluir algunos detalles importantes para el reto, como los ingredientes principales que has utilizado y si participas como aficionado o como profesional. Eso ayuda mucho a los demás a aprender de tu creación y hace que fluya la inspiración.¡Sigue compartiendo! Lo estás haciendo muy bien, y está claro que pones mucho corazón en tu trabajo.,❤️
Level:
Scoolinary Team
The shape of the white chocolate mousse turned out really clean and pretty, and the color combination with the fresh berries and mint makes everything stand out in such a pleasant way.
The idea of including a honeycomb-shaped tuile is brilliant,it adds a striking visual touch and ties in perfectly with the honey.
One detail that I thought was really well done is how you placed the fruit around the dessert, almost like it’s hugging it. It feels very intentional and thoughtful. Did you try different layouts before deciding on this one? I’m curious to know how you arrived at this plating.
If you’re interested in exploring photography further, you could try using soft or diffused side lighting, which helps bring out textures without creating harsh shadows. And if you ever want to play more with contrast, placing the dessert on a darker plate could make the white mousse and the bright fruit colors pop even more.
Thanks for joining the Plating Challenge!
Just a quick reminder,you can edit your post if you’d like to include some important details for the challenge, like the main ingredients you used and whether you’re participating as an amateur or a professional. That really helps others learn from your creation and keeps the inspiration flowing.
Keep sharing! You’re doing great, and it’s clear you put a lot of heart into your work.,❤️
1hace al añoTraducido del inglés
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@sussan_scoolinaryteam thank you so much. This is just the second time I made this dessert, and the first time I had the fruit much more scattered on the plate. It all seemed too disconnected, so this time I tried to keep them closer. Very much inspired by David Rickett.
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Level:
Scoolinary Team
@rlcooper Great to hear that, Juan! The improvement and attention to detail in your presentation really show. You achieved a much more harmonious composition this time, and the inspiration from Chef Rickett definitely comes through. Great job!🙌🏻
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Level:
Scoolinary Team
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Level:
Sous Chef
Tu mousse de chocolate blanco con bayas frescas y ese tuile de miel es un equilibrio perfecto de dulzura y elegancia. Tienes un gran comienzo tanto en la cocina como en la fotografía de alimentos, ¡no puedo esperar a ver cómo se desarrolla tu viaje! ✨📸
Level:
Sous Chef
No such thing as ‘simple’ here when it looks this delicious! 🍓🍯 Your white chocolate mousse with fresh berries and that honey tuile is a perfect balance of sweetness and elegance. You’re off to a great start in both cooking and food photography—can’t wait to see your journey unfold! ✨📸
1hace al añoTraducido del inglés
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Level:
Scoolinary Team
First of all — WELCOME to the Scoolinary Community and thank you for diving right into the #PlatingChallenge with such elegance and intention! 🍯✨
Let’s talk pro-level eye: your honey tuile is genius — it not only adds texture, but echoes the white chocolate mousse’s soft round shape with geometric contrast. A very intentional and clever design move. The glossy finish on the mousse and the fresh berries tucked into the lemon curd create a lovely play of freshness and creaminess on the plate.
You’re not just “an amateur” — you’re someone with a sharp aesthetic sense and an instinct for balance.
👀 Did you try tempering the chocolate before mixing, or is the smoothness purely from the ganache technique? Asking because your mousse has a beautiful sheen!
Keep experimenting, and keep sharing. And hey — don’t forget to post your plate on social media and tag us: @scoolinary_en & @davidjrickett 📸👏Earn some valuable Scoolipoints for sharing your pics, winning Challenges, completing lessons and commenting on other Scoolinars’ posts.
Here you’ll see everything you need to know about our Masters Game:
https://www.scoolinary.com/masters-game
Have a lovely day and we hope to see you around often!
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@soldamiani thank you so very much for your kind comments.That is so very encouraging to this newbie. I really appreciate it.
No, I didn’t temper the chocolate, just mixed the gelatine, hot cream and chocolate until it was completely emulsified. Beginners’ luck, maybe!!
And thanks for the hints about posting – I am still finding my way around the site!-
Level:
Scoolinary Team
@rlcooper My pleasure! 😊 You’re doing an amazing job already—keep going, chef! And absolutely, feel free to DM me anytime you need support or feedback.
If you ever have questions related to cooking, don’t hesitate to post them in our forum—we’re all here to learn and grow together 👉 https://www.scoolinary.com/forums/forum/askaquestion💬👩🍳💛
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