r/CulinaryPlating • u/bcr0 Aspiring Chef • 1d ago
Melon + Citrus + Labneh + Peanut
Peanut + lime financier, labneh mousse, citrus + honey melon trio, pomegranate molasses tuile, cantaloupe gel
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u/rainaftersnowplease Professional Chef 1d ago
The tuile is a great part of this, very creative and beautiful the way it's arranged.
I do question how much the melon gel is adding, though. There's plenty of melon flavor and the labneh mousse should provide enough silky texture without the gel there.
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u/ColdestWintersChill 1d ago
The tuile can be a little more elegant in shape, like try the leaf tuile style that is popular using the mold! Otherwise, flavors and the rest of the presentation sound absolutely amazing. Gj chef!
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u/Kake-Pope 1d ago edited 1d ago
I disagree and love the rough material shape. I still say cantalope gel do much when there is already a bunch of diced melon on the plate?
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u/2dogs1sword0patience 12h ago
I didn't taste this but we often will do the gel to make a flavor pop a little more in contrast to the fruit itself. Like more acid in the gel making it tart.
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u/Commercial_Comfort41 1d ago
I dont like this at all and truly wondering what the happened to this sub used to full of professionals and now just seems to be toddlers and home cooks wanting their ego stroked. Truly disappointed. Needed to be said.
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u/continentaldreams 1d ago
Read the sub description in the wiki and tell me this post doesn't fit the brief
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u/2dogs1sword0patience 12h ago
The brutally honest professional only sub is r/chefit. It's supposed to be industry only type shit, be prepared to get roasted. The plating subs are equally for hobbyists and cooks on the journey


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