Using a special translucent glaze for a unique texture, the recessed area of the rectangular plate serves as the base, topped with a short cylindrical guava mousse made from Taiwanese red guava. The soft, enticing pink hue of the mousse perfectly complements the jelly-like glaze. Finally, it's garnished with edible rose petals organically grown in Puli, Nantou, creating an overall romantic ambiance filled with shades of rose.
Ingredients: gummy gel, guava cheesecake mousse, edible silver powder, etc.
Method: First, mix water, gummy gel, and edible silver powder to create a pink, shimmering glaze. Then, place the guava cheesecake mousse on top of the glaze, creating a delicate and tempting dessert.
Scene 1: The translucent gummy glaze flows with a romantic rosy hue.
Plating Method
①Pour the rose-tinted glaze into the recessed area of the plate, allowing it to fill and create a jelly-like, glossy surface. Since the gummy glaze sets quickly, it’s recommended to pour it while hot.
②Place the guava cheesecake mousse slightly to the left of the centerline of the plate.
③Break the orange chocolate into irregular pieces and insert them into the sides and front of the mousse.
④Finally, add edible rose petals and dab a bit of clear syrup to mimic dewdrops. The addition of rose petals not only completes the color scheme of the plating but also creates a romantic and beautiful narrative.
Plating Tip: If edible organic rose petals aren’t available, beginners can make chocolate spheres as a decorative substitute.
Scene 2: Drawing the boundaries of the plating with minimalism and focus
Through the use of plate design and decoration, emphasize the harmonious blending of pink and white. Chocolate sphere fragments dot the edges, showcasing the diversity of simple elements while embodying a minimalist spirit.
Plating Method
①Use a spoon to scoop a spoonful of raspberry sauce and draw a fine red line from the far left of the plate towards the two o'clock direction. Place a curved white chocolate shard horizontally above the raspberry sauce line.
②Position the guava cheesecake mousse at about one-third of the raspberry sauce line.
③Use chocolate sauce to attach two textured red and white chocolate balls above the guava cheesecake mousse.
④Finally, crumble a white chocolate ball and scatter the pieces on the empty space on the right side of the plate. Add a sprinkle of crushed green pistachios for a contrasting color effect.
Plating tip: When choosing a sauce for plating, it's best to select one with a moderate consistency. Avoid overly thick sauces that may hinder the desired line effect, affecting the final presentation.
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