Pointillism Dot Matrix Art (Print Version)

A visually stunning plate of vibrant vegetable purees and creams arranged as colorful dots and accents.

# Components:

→ Vegetable Purees

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

→ Sauces & Creams

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

→ Garnishes & Accents

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

# Method:

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

# Expert Advice:

01 -
  • It transforms humble vegetables into a gallery-worthy centerpiece that tastes as extraordinary as it looks
  • Every bite is a surprise—you never know which flavor combination you'll discover next, keeping your palate delighted from start to finish
  • It's the kind of dish that makes people stop mid-conversation to photograph it, then actually want to eat it
02 -
  • Blend your purees longer than you think necessary—underseasoned purees are flat purees. Taste as you go and don't be shy with salt at the puree stage.
  • Chill your piping bags and squeeze bottles if your kitchen is warm. Cold equipment prevents melting and makes control infinitely easier. I learned this after ruining my first three attempts.
  • The dots need to not touch each other. When they do, they lose their individual identity and the whole pointillist effect falls apart. Leave breathing room between every element.
03 -
  • Make all your purees and prep your garnishes the morning of serving—the only element that needs to happen fresh is the plating itself
  • If you're serving more than four people, plate one perfect example first to show guests the vision, then let them watch you create theirs—it's part of the experience
  • Keep your hands close to the plate when garnishing to avoid drops and maintain control over your composition
Return