POTD: Dessert

Pisco sour sorbet, poached melon and a jelly I don’t remember decorated with local nuts and flowers. By chef Pedro Miguel Schiaffino of Ristorante Malabar, Lima, Peru. Leica D-Lux 5 and two LED panels.*

*One of the reasons I switched to LED panels for food photography is the matter of dessert: there’s no way you can photograph ice cream with halogens or flashes without getting more than say three or four frames before visible melting sets in. And this obviously isn’t good, though a hint of melting actually helps the viewer know that it is in fact ice cream, and not say, mashed potatoes masquerading as ice cream.** One of the most refreshing, palate-cleansing deserts I’ve eaten – a perk of running a food photography workshop in conjunction with his culinary class…

**Food photography in-joke: mashed potato is actually quite frequently used to substitute for ice cream, for this very reason. MT