Pointillism Dot Matrix Dish (Printable)

Vibrant vegetable purees and sauces artfully arranged to create a colorful, textured plate with fresh accents and spices.

# 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 peas, 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

# Steps:

01 - Blend each vegetable individually with a pinch of salt and several drops of olive oil until smooth. Transfer each puree to separate piping bags or squeeze bottles.
02 - Place Greek yogurt and crème fraîche in individual piping bags. Transfer basil pesto, red pepper coulis, and balsamic reduction into separate squeeze bottles.
03 - On each serving plate, artistically place dots and small mounds of the purees, sauces, and creams in a scattered, non-touching arrangement. Vary size and color to create a pointillist visual effect.
04 - Delicately sprinkle diced pickled red onions, microgreens, toasted black sesame seeds, pomegranate seeds, and edible flower petals over and around the dots for texture and color.
05 - Finish with sea salt flakes and freshly ground black pepper to taste. Serve immediately to maintain visual appeal.

# Expert Advice:

01 -
  • It's a showstopper that looks like it came from a Michelin-starred kitchen, but you're making it at home
  • Every bite is completely different—you control the flavor and texture combination with each fork
  • It's naturally vegetarian and feels sophisticated enough for impressing guests
  • The entire process is surprisingly meditative, turning cooking into a form of creative expression
02 -
  • Temperature matters more than you'd think—all your purees and creams should be cool or at room temperature when plating. Warm purees spread and blur instead of holding their shape.
  • The secret that changed everything for me was making my purees slightly thicker than I thought necessary. A little extra cooking time evaporates moisture and gives you denser, more controlable elements that hold their shape on the plate.
  • Piping bags and squeeze bottles are non-negotiable. Trying to spoon these elements onto the plate will frustrate you and ruin your composition.
03 -
  • Invest in a small offset spatula or purchase inexpensive piping bags in bulk—they transform this from frustrating to enjoyable
  • Practice your puree consistency on a piece of paper first. You want them to hold their shape as dots, not spread like soup. Add a teaspoon of cornstarch or a touch more cooking time if they're too loose
  • The contrast between cold creams and room-temperature purees creates a subtle textural surprise that elevates the entire experience
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