-
rlcooper posted an update
6 days ago (edited)
Level:
Scoolinar
#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.
Mercedes Delgado de Miguel, Sussan Estela Olaya and 4 others9 Comments-
Level:
Scoolinar
Precioso!
-
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.,❤️
1-
Level:
Scoolinar
@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.
-
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!🙌🏻
1 -
Level:
Scoolinary Team
@rlcooper 🙌
-
-
-
Level:
Scoolinar
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! ✨📸
1 -
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!
-
Level:
Scoolinar
@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💬👩🍳💛
-
-
-
