Contemporary Food Installation
Three quenelles of home-made ice cream plated in a very modern way.
This is more of an architectural feat than anything else!
Tubular-shaped fresh tropical fruits provide harmony, height and color.
First, I brushed the plate with dark chocolate sauce.
Second, I cut the fruits using a narrow round cutter.
Third, three small sponge disks are placed alternately with the tubular fruits - keeps the ice cream from slipping.
Fourth, the ice creams are portioned and placed on each of the disks.
Fifth, the most exciting part, I put together the tempered chocolate squares by inserting a thin piece of lemongrass into the tiny holes and gingerly arrange on the plate.
Monday, February 25, 2008
Posted by Nouel C. Omamalin at 6:32 AM