r/CulinaryPlating • u/TranquilizedMattress • 22d ago
Citrus Cheesecake, Strawberry Yogurt Sorbet, Gingerbread, Caramelised White Chocolate, Tarragon
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u/EmergencyLavishness1 21d ago
Just an fyi, sorbet by definition has NO dairy. So you’ve just made strawberry froyo. Not a sorbet
The plate does look great and has a lot of flavours combining
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u/TranquilizedMattress 21d ago
whilst you are correct, I based this off the yogurt sorbet recipe of 11 madison park. At this point I think context matters more than semantics when it comes to a lot of cooking. A cauliflower steak, veggie meat are all oxymoronic but we understand what they’re supposed to be
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u/PositiveCoyote100 21d ago
In the case of a cauliflower steak, you're using a vegetable to imitate the form of a steak. Sorbet and frozen yogurt already have the same basic form, so I think calling this sorbet is a little confusing.
This is more in the category of people referring to mayo as aioli. They just prefer the sound of aioli, but they have the same form, so it's just confusing.
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u/No-Temperature4330 21d ago
People have been calling it yoghurt sorbet for years. Although it doesn't necessarily fit into the traditional parameters for sorbet it is a widely used and accepted term. Mostly I assume because it's not ice-cream and froyo sounds shit. And because it is made using the same process as a traditional sorbet. Milk sorbet is also a thing and you wouldn't call it 'fromil'
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u/EmergencyLavishness1 21d ago
Milk sorbet is just gelato under an incorrect name.
Words and terms have meanings. And no matter how many try to incorrectly change it, it’s still wrong.
Sorbet has no dairy. That’s what makes it sorbet. It’s a churned, typically fruit based frozen dessert.
I also don’t agree it’s a widely accepted term, calling it yoghurt sorbet. Again, by definition it isn’t sorbet. it might sound better than calling it frozen yoghurt, but that’s exactly what it is
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u/No-Temperature4330 21d ago
One man's incorrect is another's yoghurt sorbet.
You can put 'froyo' on your menu if you like, but I won't be.
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u/b_needs_a_cookie 21d ago
The correct description is Strawberry Yogurt Quenelle. Words do have meaning, and the correct ones are still bougie enough for fine dining.
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u/RossNReddit 21d ago
I think it looks fantastic to be honest.
I think the ratio of the sorbet is fine, quite generous where most other places would try to get away with a teaspoon of sorbet.
You've got height, colour and texture. The tarragon is fine too, but microtarragon looks more dainty, or microbasil is also nice with strawberries. Good dish though, chef!
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u/TranquilizedMattress 21d ago
I also like basil with this, micro tarragon is a pain to source where I live would be nice though
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u/bedroompurgatory 22d ago
How is yogurt sorbet different from frozen yoghurt?
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u/TranquilizedMattress 22d ago
frozen yogurt tends to make me think of a more soft serve consistency since this one is icier and harder it’s more like a sorbet to me
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u/dadbuttz 21d ago
sorbet is by definition dairy free, though, no?
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u/therealdxm 21d ago
100%. It’s a key characteristic. Sorbet should primarily be fruit by definition.
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u/RoteaP 22d ago
I found it too crowded. I'm not sure there's a need for 3 differents strawberry textures, specially with a citrus cheesecake under it. And too much stuff under the quenelle, it turns into a mountain of brown, you don't need that much. Just enough to stop the quenelle from moving. I'm gonna guess it's meringue in the middle ? Why ? Do they actually bring something that the rest doesn't ? Or is it just more sugar ?
I love the idea and it taste probably very good tho.
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u/Gayf 22d ago
getting flash back to nan's walls with that plate in particular lol. Anyone else Nans do that?
As for the dish it's self I think there's too much going on, look and flavour wise.
The frozen yog sorb sounds fire, cheese cake consitency looks lovely, nice idea to char it (is it baked to order?)
I'd fuck the gel off (specially in those dots) - maybe acordian over the sorbet before plating? Make sure you';re using the same base for toyur cheesecake as your crumb too, the shard is....not there, needs some work. but I wouldn;t bother with it, you don't need it. I;d also macerate ya strawbs or smmt, not jus plain.
honestly ';d say make a strawberry only desserts, you're not far off and clearly know how to get diff flavours and textures. Take the cheesecake and white choc to another dessert.
Less is more chef, but not a million miles off.
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u/Adventurous_Coffee69 21d ago
Lose the tarragon. Smaller sorbet and less crumb underneath. Very nice though, chef
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