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Orsolya Csernák ha publicado una actualización
Level:
Scoolinar
I’ve been experimenting with plating ice cream.
I made vanilla and strawberry ice cream at home.
Honestly, plating ice cream is a real challenge—it melts so quickly, even if you chill the plate or cup beforehand!
I prepared caramel sauce, a caramel spiral, and strawberry sauce, and combined them with fresh berries and mint leaves from our garden.
Which do you prefer: plated or served in a copa?
Rocio Brignolo Esmoris, Lana Mihajlović y5 más9 Comentarios-
Level:
Scoolinar
Qué bonitos emplatados!!
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Level:
Scoolinary Team
Orsolya, what a wonderful dessert you’ve put together! I love how everything looks so colorful and fresh, and what a great idea to pair the berries with mint leaves from your garden , it gives it such a natural and beautiful touch. I totally agree with you, plating ice cream is such a challenge… it melts in seconds!
One of the tips I learned back when I worked in a hotel pastry kitchen was to freeze a metal tray, freeze the ice cream scooper, make the scoops in advance and freeze them again. When the plate was fully decorated and ready to go, the last thing we’d add was the ice cream scoop. That way, we could plate 400, 600, even a thousand dessert plates at once and the scoops would barely melt by the time they were served. Hope that little trick is helpful!
Both of your dessert versions look amazing ,which one did you like best?
Cheers!🙌🏻
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Level:
Scoolinar
Pues te quedó genial,de las 2 formas se ve fantástico.
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Level:
Sous Chef
Te han quedado muy bonitos los dos!
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Level:
Scoolinar
Your ice cream plating looks stunning! 🍦 The caramel spiral and fresh berries make it so visually appealing. I totally get the challenge of plating, but it seems like you’ve mastered it beautifully. As for the serving style, I’m torn! Plated feels more like a work of art, while a copa is cozy and nostalgic. If I had to choose, I’d go with plated. It makes the whole experience feel special! 😍🍓
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Level:
Scoolinary Team
Orsolya, this is a stunning display of freshness, finesse and creative control — even in the face of every ice cream lover’s nemesis: melting! 🍦💧
Your vanilla and strawberry scoops look luscious and creamy, and both presentations show great attention to texture and color balance. The plated version (my favourite as @lanamihajlovic ‘s choice) has a beautiful sense of negative space and movement, and the spiral caramel adds a sophisticated vertical element — a real wow factor. Meanwhile, the copa version has a joyful, more rustic vibe that invites indulgence. It’s vibrant and abundant, ideal for a summer service or brunch-style dessert. Both work beautifully, depending on the storytelling you’re aiming for.
Feedback & Suggestions:
* The caramel spiral is a great touch — consider adding a second visual anchor (like a tuile or meringue shard) to the plated version to enhance structure.
* Try chilling the spoon for the quenelle right before serving — it can help delay the melt just long enough for a cleaner photo or service.
* A matte plate could reduce glare and help highlight the dessert’s color even more on the plated version.
Thanks for bringing garden-to-glass beauty to the table! 🍓🌿✨
Any thoughts on these wonderful platings by Orsi @Edgar_81 @ksenia-vadaturskaia @bahar-gh127 @massimo-orlando @emilyscoolinarycom ?-
Level:
Scoolinary Team
A collegue of mine suggests to plate with the plate really cold
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Level:
Scoolinary Team
wow!!! just wow!!!
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Level:
Scoolinary Team
One more thing, dear Orsi: Very soon, we’ll be launching two more courses (in English) focused on plating techniques.😉
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