Types of colorful Plating techniques| Part 2 | Art on the plate| By MONIKA TALWAR

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In this plating I have used
CARROT PUREE
BEETROOT GEL
BASIL CREAM
OLIVE OIL

FOR CARROT PUREE =
Make cubes of peeled carrot and boil till cook;
Then put the carrot in the ice water to stop the cooking of it;
And then blend it with olive oil and little salt;
and strain

FOR BEETROOT GEL=
450ml — Beetroot juice
5gms- agar agar
5gms- salt
(Bring it to boil to activate the agar agar to form a jelly texture ; set the boiled juice on ice)
》when it will become a jelly add..
0.5 gms — xantana and blend
(Xantana will help your gel to give a proper dropping consistancy)

FOR BASIL CREAM
Blanch the basil and put in the ice water to stop the cooking precess;
aftr blend the blanched basil leaves with olive oil, salt, little potato mash (to give tye body to basil cream) and a cube of Ice; according to the quantity of the basil you can put more ice cubes
[ we use Ice cubes instead of water in the green blends as it helps to prevent the blend to become discolor or black with heat of machine/ friction ]

#Guys do watch the 1st part of this video on link given bellow ⬇

⚫ Guys you can also buy the 6 pieces dinner set (plates) on the link given

⚫If you want the best quality Agar agar , which I used ; then You shoud buy it from the link given bellow ⬇

#Buy xantana gum which I use from the link given bellow

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🔴Follow me on Twitter (@TalwarMonika): Источник видео youtube.com/watch?v=fGq-1AltTko