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Presentation and plating skills

post #1 of 4
Thread Starter 

 

 

 

 

So my question is how do you cut a mousse cake like this so the layers stay so defined.  I know it's chilled but when I cut mine, the cream was pushed down way more than that little orange peel was by the knife. I also had to use a serrated knife to cut through all the layers making it look messy.

post #2 of 4

Run your knife under hot water for a moment....wipe dry and slice. Do this for each slice. Works like a charm.

post #3 of 4

Use a thin bladed hot knife

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 4

A no fail way: Use cheese wire or dental floss

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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