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

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 ⬇    • Types of Colorful Plating techniques | Par...   ⚫ Guys you can also buy the 6 pieces dinner set (plates) on the link given https://amzn.to/2u2BVxE ⚫If you want the best quality Agar agar , which I used ; then You shoud buy it from the link given bellow ⬇ https://www.amazon.in/gp/product/B07D... #Buy xantana gum which I use from the link given bellow https://www.amazon.in/gp/product/B07D... 🔴Follow me on Instagram! Username: monikatalwar94 https://www.instagram.com/monikatalwa... 🔴Follow me on Twitter (@TalwarMonika): https://twitter.com/TalwarMonika?s=09