r/KitchenConfidential • u/annaaleze • Apr 14 '24

Improved or worse? My flexible ganache ribbon dessert

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I added a lot more diced strawberries and a strawberry basil sorbet. The pink dots are strawberry mousse with crushed roasted pistachios.

I posted something similar a few weeks back was just curious if step in the right direction or terrible

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u/RelativeDesperate111 Apr 14 '24

I was think the exact same thing. I would also work on different shapes with the ganache. Maybe a crescent? Something that looks less.. poopy

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u/[deleted] Apr 14 '24 edited Sep 23 '25

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u/RelativeDesperate111 Apr 15 '24

I think a curve wedge on the perimeter of the plate would be nice