Decorative Mixing

Drip a fine circular line of cream on a pool of coulis, near the edge. Using a cocktail stick, feather the cream across the coulis at regular intervals around the circle, one stroke inwards, the next stroke outwards.

Make a pool of coulis on a plate and drip equidistant dots of cream in a neat circle towards the edge. Use a cocktail stick to draw a line through each circle to spread the cream in a heart shape.

Both sauces should be of the same, thick consistency. Spoon the sauces into the middle of their designated areas on the plate and allow them to spread into their joint shape. Using a cocktail stick, make a circular motion to feather one colour into the other.