A lot of people have been asking me about moody photography, maybe this might be a good time to talk about it. It’s uncommon to see an ice-cream shot this way. It’s usually high-key. like this one. Am talking about the over head shot, the first image in this post. First, I was a bit tired of doing high key and we had heavy sheet of dark clouds in the morning (when I shot this). So for me this could be a rainy sultry day, exactly how it was. So I switched from a white background (with white plate) to a deep blue background and a dark charcoal gray plate. It’s minimum styling. I blocked the light and the only source is upper left. A little light did trickle from the left. When I took the shot, it had a better exposure than this one, as I usually watch the histogram before I click the shutter. As I want to gather maximum information. I darkened it in post processing ( using levels). Since it was over head I used f/4 and shutter 1/50sec. It was not a bright morning and I shot it hand held, so I had to pick a shutter that would not show a visible shake. Hope this helps, if you need any more details, let me know. I did take more shots with different, colors and props, just to show how the mood changes.
Now back to the ice-cream….
2 bananas frozen
few pineapple pieces frozen ( to add a bit of water content)
1/2 cup half n half or cream
2-3 tbsp milk powder
1 cup mango pulp (ready or from fresh)
If you used ready you will not need sugar.
few saffron strands
1 tsp cardamom powder
Sugar ( to taste) if u added fresh mango pulp
Blend all the above in a blender in high speed till smooth, pour it ( it will be really thick) into a plastic airtight container, freeze for couple of hours, remove and whip till smooth - repeat, freeze over night, scoop out and enjoy.
I also served it on a bed of mango sauce.
1/4 cup mango pulp
2 tbsp maple syrup
1 tsp red chili powder.
Mix and chill.