Plating Techniques: Braided Dot Pattern
Tips from Chefs to Chefs
- Adjust consistency with cream.
- Thicker vegetable purées such as mashed potatoes can also be filled into a piping bag to create the dots.
- Add butter for richness.
Step by Step
01
Have two types of vegetable puree ready in sauce/squeeze bottles.
02
On a preheated plate, pipe small dots of one sort of creamy soft vegetable purée from the top to the bottom at even intervals.
03
Pipe alternating coloured dots.
04
Drag a skewer through them.
05
Garnish as preferred.
