Patter with the brush

Hi guys, lately I was really amazed by the way this dish has been done, looking at the picture I guess that the texture of the " sauce " is the secret, but seems like that when I try I can't get the right consistency with the brush. I also guess that not every ingredient is suitable for this kind of thing, any suggestion on how to do it? Thanks

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Brandon_Byrd_40557

Are you putting the plate on a turntable/cake decorator?

torridice_498271

Sounds like the best approach to me. Maybe something at least a mayo or mustard viscosity.

pd3ski_278514

It almost looks like an application and removal process. Think put product on then remove using a custom made tool resembling a mastic blade for tile work but finer... cause I see remnants in between and skipping.

Probably done at 33 1/3 on a Technics turntable ;-)

wolfiegirl

I was thinking more in terms of a Capri Wilson portable model....

Andrea_405672

I was wondering how to get that texture with butternut squash or beetroot puree