Monochrome- ‘Pretty in Pink’


Not my favourite colour in the very least, but definitely featured in my top 10 movie list. A cult classic in which a typical high school teen who lives a life enrobed in art and fashion is dissatisfied with her non-existent love life. She discovers herself through her cutting edge prom dress design and love finds her at the dance (the jock douchebag who ends up being kind of okay). As suggested by the title, the outfit finale features predominantly the colour pink. I wasn’t a fan of the dress, nor am I of pink, but somehow, both seemed to work well together. It made me want to incorporate pink in my life somehow – definitely not wear it, but include it in some way or another!


Eating food is almost everyone’s favourite everyday activity – of course in addition to it being a necessity otherwise you would simply just die. But, merely observing it is also one of mine. Evidently, taste is the major influence over what one will eat and the choices that they make in consuming, but  if the superficial aspect is just as important to you as it is to me, then surely that will also have an impact on whether you choose to take it or leave it.


Just to clarify, choosing food based on appearance is not actually so shallow. It comes from a deep-rooted need for survival in which your sense of sight is required to separate food that is safe from food that is dangerous. Back when there was no such thing as food safety, in-depth knowledge of microbes, research and development or lab testing, the basic senses were the only means in which to make informed choices regarding food. So if the stuff looked unattractive, smelled a bit funky, tasted like shite and so forth, then you had every right to stick it. So if others accuse you of being one of those only-cares-about-the-surface kind of person, you can throw this back at them!


Admittedly, my choices, when based on appearance, may be slightly far-fetched, but I could argue that food is also a medium for art. Art is based on aesthetics, expression, feelings – just like it is with food, so if I don’t like the art then why should I buy it.


Monochrome refers to art pieces, such as paintings and drawings, that come from a variation of just one single colour. I’ve created a series of monochromes, but this is my favourite so that’s what I’m exhibiting here. The recipe for the entire plate is also included, but I’m sure it could look great in a whole spectrum of colours, so give me a shout if you create a piece in a different colour, I’d love to view it!


Rose petal raindrop cake; Dragonfruit and lime coulis; Pickled ginger and strawberry cheesecake; Pink dragonfruit foam; Coconut ice candy; Vanilla ice cream; Purple sweet potato crisps; Chocolate coated berries


Serving size:

Serves 10-12

Ingredients for rose petal raindrop cake:

  • 1tsp rose water
  • ½ tsp agar
  • 1tsp sugar
  • 400ml water
  • Rose petals to decorate

Ingredients for dragonfruit and lime coulis

  • 1 dragon fruit
  • Juice of 1 lime

Ingredients for pickled ginger and strawberry cheesecake:

  • 90g butter
  • 200g crushed digestive biscuits
  • 100g sugar
  • 4 fresh ginger slices
  • 500gcmascarpone cheese
  • 90g icing sugar
  • 250ml double cream
  • 250g strawberries
  • 2tbsp pickled ginger

Ingredients for coconut ice candy:

  • 200g condensed milk
  • 200g icing sugar
  • 175g dessicated coconut
  • Food colouring (I used dragon fruit juice)

Ingredients for vanilla ice cream:

  • 250ml milk
  • 250ml double cream
  • Vanilla extract
  • 75g sugar
  • 3 egg yolks

Ingredients for purple sweet potato crisps:

  • 1 sweet potato
  • 3tbsp rapeseed oil

Ingredients for chocolate coated berries:

  • 40g white chocolate
  • Mixture of berries

Ingredients for pink dragonfruit foam:

  • Remaining foam from the vanilla ice cream
  • Few drops of dragon fruit juice



  1. For the coulis, cube half the dragon fruit and keep aside and the other half in a blender with the juice of 1 lime and and 1 tbsp sugar.
  2. Bring to a boil and then remove.
  3. When cooled slightly, add the other half of the dragon fruit and blend in with a fork.
  4. Refrigerate until required.
  5. For the coconut ice candy, mix the condensed milk with  icing sugar.
  6. Once stiff, fold in the dessicated coconut and add food colouring of your choice.
  7. Roll out and cut into various shapes then leave to refrigerate for at least 3 hours.
  8. For the ice cream, bring to the boil the milk and cream with some vanilla extract and set aside.
  9. In a separate bowl, whisk together the sugar andegg yolks and slowly pour in the cream mixture whilst whisking constantly.
  10. Place the entire mixture back on the heat whilst continuing to stir until thickened.
  11. Strain the custard into a bowl (retain the foam for later) and allow to cool, but continue to mix every so often to prevent the custard from setting at room temperature.
  12. Place in the freezer and whisk every hour to achieve a creamy ice cream.
  13. To make the cheesecake first prepare the biscuit base by melting the butter with the digestive biscuits.
  14. Press the gooey crumb mixture into some small moulds or tins and leave to set in the refrigerator.
  15. In the mean time, make a ginger syrup by heating the sugar in water with the ginger slices, bring to the boil and then allow to simmer and reduce to half the amount.
  16. Once cooled to room temperature, marinate the strawberries in the syrup and leave for at least an hour.
  17. In a large bowl, whisk together the mascarpone cheese, icing sugar and double cream. Fold in the ginger-infused strawberries and spoon on top of the firm biscuit base.
  18. Allow to set in the refrigerator for 2-4 hours and decorate with the pickled ginger before serving.
  19. For the crisps, thinly slice or julienne the sweet potato and brush each slice with rapeseed oil
  20. Lay on a baking tray and bake in the oven at 120C for 1 hour.
  21. For the berries, melt the white chocolate and dip in the berries.
  22. Remove with a cocktail stick and leave to cool on greaseproof paper in the refrigerator until the chocolate solidifies.
  23. Using the remaining foam from the vanilla ice cream, slowly mix in a few drops of dragon fruit juice for a more vibrant colour (ranging from the pink to purple spectrum) and set aside in the refrigerator until the plating stage.

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