Colorful dots and mounds of purees, sauces, and garnishes create a striking modern culinary presentation.
# Components:
→ Vegetable Purees
01 - 2.8 oz cooked beetroot, pureed
02 - 2.8 oz cooked carrot, pureed
03 - 2.8 oz cooked green peas, pureed
04 - 2.8 oz roasted yellow bell pepper, pureed
→ Sauces & Creams
05 - 2.1 oz Greek yogurt
06 - 1.4 oz crème fraîche
07 - 1 tbsp basil pesto
08 - 1 tbsp red pepper coulis
09 - 1 tbsp balsamic reduction
→ Garnishes & Accents
10 - 0.7 oz pickled red onions, finely diced
11 - 0.7 oz microgreens
12 - 1 tbsp toasted black sesame seeds
13 - 1 tbsp pomegranate seeds
14 - Edible flower petals, optional
15 - Sea salt flakes, to taste
16 - Freshly ground black pepper, to taste
# Method:
01 - Blend each vegetable separately with a pinch of salt and a few drops of olive oil until smooth. Transfer purees to small piping bags or squeeze bottles.
02 - Place Greek yogurt and crème fraîche into separate piping bags. Transfer basil pesto, red pepper coulis, and balsamic reduction into individual squeeze bottles.
03 - On each serving plate, scatter dots and small mounds of each puree, sauce, and cream in a non-touching pattern, varying size and color to create a pointillist effect.
04 - Sprinkle diced pickled onions, microgreens, toasted sesame seeds, pomegranate seeds, and optional edible flower petals over and around the arranged dots to enhance texture and visual appeal.
05 - Finish with sea salt flakes and freshly ground black pepper to taste. Serve immediately to preserve the dish’s artistic presentation.
