Pointillism Dot Matrix Art (Print Version)

A colorful blend of purees, sauces, and garnishes arranged with artistic precision and fresh textures.

# What to Use:

→ Vegetable Purees

01 - 2.8 oz beetroot, cooked and pureed
02 - 2.8 oz carrot, cooked and pureed
03 - 2.8 oz green pea, 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

# How to Prepare:

01 - Blend each cooked vegetable separately with a pinch of salt and a few drops of olive oil until smooth. Transfer each puree to a small piping bag or squeeze bottle.
02 - Place Greek yogurt and crème fraîche in separate piping bags. Transfer basil pesto, red pepper coulis, and balsamic reduction into individual squeeze bottles.
03 - On each serving plate, scatter dots and small mounds of each puree, sauce, and cream in a varied pattern, ensuring colors and sizes contrast for a pointillist visual effect.
04 - Sprinkle finely diced pickled onions, microgreens, toasted black sesame seeds, pomegranate seeds, and edible flower petals if using over and around the arranged dots to add texture and color.
05 - Finish with sea salt flakes and freshly ground black pepper to taste. Serve immediately to maintain the vibrant presentation.

# Expert Advice:

01 -
  • It turns simple roasted vegetables into an impressive centerpiece that makes you look like a trained pastry chef, even though it's surprisingly forgiving
  • Each spoonful is a completely different experience—you control the flavor journey with every bite
  • It's a conversation starter that guests will photograph before eating, guaranteed
02 -
  • Over-blending purees turns them into foam instead of silky perfection. Blend until just smooth, then stop. Feel the texture with your finger
  • Piping bags need to be completely dry, or your purees will slip and slide instead of holding their shape. A quick pat with a towel makes all the difference
  • Serve this immediately after plating. The purees dry out and the microgreens wilt within 10 minutes, so have your guests ready at the table
03 -
  • Make all your purees and sauces the night before. Let them chill separately so they're cold and firm when you plate. This makes them hold their shape and look more intentional
  • Use a small ice cream scoop or a measuring spoon to create uniform dots if you want precision, but the best versions are slightly irregular—that's what makes them human and beautiful
Go Back