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This is a trio of japanese pumpkin. From left to right:
Sage infused puree of pumpkin with warn brown butter sauce
Sauteed pecan crusted pumpkin on ginger braised red cherry
Pumpkin filled with maple almond custard
garnished with prosciutto crisp, sunflower and sage, and a pomegranate sage reduction
It looks quite delicious.
I very rarely get to comment on anything I actually have some expertise in, so excuse me if I get a tad over excited.
The far left looks fairly well portioned, though when you put the pumpkin on the butter sauce it doesn't look like it was done in one scoop. But rather you had a tad extra on the spoon and tried to put it on the end. It looks sloppy on the very edge, though everything else looks grand.
The middle looks quite nice, good presentation. I have a problem with the garnished used, though there is nothing wrong with it. Though the garnish popping out on the bottom there is a little out of place.
The drips on the lined garnish appears a tad bit accidental. The later looks quite nice, but the very first has drips that looks unappealing.
That last looks quite delicious, though the cut marks on the edges leave frays, and bring down the all around appeal.
Overall, good colour, outstanding presentation, and lovely use of garnish. The prosciutto adds a lovely flair. In preference, the sunflower doesn't fit. That's my opinion.
I would love to try these dishes, they look quite appetizing.
For the first one, it was done in one scoop, but there was a little too much on the scoop, so it came off a bit frayed. The drips on the lined garnish were indeed accidental, and the last one should have been cut pre-cooking like the middle one was, since it became too soft after the sous vide did its magic. Thanks for the review!
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