Pointillism Dot Matrix Art (Print version)

An artful arrangement of vibrant vegetable purees and garnishes creating a colorful, textured experience.

# What You Need:

→ Vegetable Purees

01 - 2.8 oz beetroot, cooked and pureed
02 - 2.8 oz carrot, cooked and pureed
03 - 2.8 oz green pea, cooked and pureed
04 - 2.8 oz yellow bell pepper, roasted and pureed

→ Sauces & Creams

05 - 2.1 oz Greek yogurt
06 - 1.4 oz crème fraîche
07 - 1 tbsp basil pesto
08 - 1 tbsp red pepper coulis
09 - 1 tbsp balsamic reduction

→ Garnishes & Accents

10 - 0.7 oz pickled red onions, finely diced
11 - 0.7 oz microgreens
12 - 1 tbsp toasted black sesame seeds
13 - 1 tbsp pomegranate seeds
14 - Edible flower petals (optional)
15 - Sea salt flakes, to taste
16 - Freshly ground black pepper, to taste

# How to Make:

01 - Blend each vegetable separately with a pinch of salt and a few drops of olive oil until smooth. Transfer each puree to individual piping bags or squeeze bottles.
02 - Place Greek yogurt and crème fraîche into separate piping bags. Fill basil pesto, red pepper coulis, and balsamic reduction into squeeze bottles.
03 - Arrange dots and small mounds of each puree, sauce, and cream in a scattered pattern on each serving plate, varying size and color to emulate a pointillist artwork.
04 - Sprinkle finely diced pickled red onions, microgreens, toasted black sesame seeds, pomegranate seeds, and edible flower petals if desired over and around the dots to enhance texture and visual appeal.
05 - Finish with sea salt flakes and freshly ground black pepper to taste. Serve immediately to preserve the visual presentation.

# Expert tips:

01 -
  • It looks like edible art on the plate—your guests will actually pause before eating just to admire it
  • Every single bite tastes completely different because you're mixing flavors and textures as you explore the plate
  • It's secretly simple once you understand the technique, making you feel like a professional chef in your own kitchen
02 -
  • The purees need to be thick enough to hold their shape when piped, but if they're too thick they won't pipe smoothly—add olive oil drop by drop until they flow like paint
  • Do not arrange anything more than 15 minutes before serving, or your dots will start to blur and lose their definition
03 -
  • Invest in good piping bags and keep them chilled—this prevents the purees from warming and becoming runny
  • If you're serving multiple plates, prep all your purees and sauces the night before in sealed containers. The morning of, you just thaw, re-pipe, and plate. That's how restaurants do it
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