Presentation on theme: "Amuse-Bouche. Amuse-bouche Little bites of delight before the meal begins Amuse-bouche are different from appetizers in that they are not ordered from."— Presentation transcript:
Amuse-bouche Little bites of delight before the meal begins Amuse-bouche are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. These, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's unique approach.
Carat Carat is like a jewel on a pedestal. Verrines are real gems for your table. Carats curve shows off layered culinary creations to best advantage. Grilled vegetable millefeuille with pistachio pesto Ingredients For the pistachio pesto 50g shelled, unsalted pistachio nuts 1 small bunch fresh mint 1 small bunch flat parsley 1 clove of garlic 1 tablespoon grated parmesan 1 tablespoon lemon juice - Olive oil For grilled vegetables 1 medium courgette - 2 red peppers Parmesan shavings to decorate Salt - Ground black pepper Pistachio pesto Grind the pistachios, mint, parsley and garlic. Add parmesan, lemon juice and soften with the olive oil. Season and mix well. Grilled vegetables Grill the red peppers until they darken all over. Remove from the grill and wrap in aluminium foil. Leave to cool before removing the stalk, skin and seeds. Wash and chop the ends off the courgettes. Cut into slices. Heat up a lightly oiled griddle pan and grill the courgettes. Put to one side. To service Create the millefeuille in the verrines, layering the grilled courgettes, peppers and pesto. Top with a bit of pesto and the parmesan shavings.
Atoll Atoll, an ideal verrine or dessert glass, with the trademark Durobor bubble in the base. Elegant, balanced and sturdy. The Atoll is ideal for the simple and sophisticated creation. Fried scallops, spinach and lemongrass espuma Ingredients For the spinach and lemongrass espuma 20cl fish stock 1 stem lemongrass 1cm ginger 4 white pepper seeds 50g spinach leaves 20cl whipping cream (30%) For the fried scallops 8 scallops with the coral removed Slightly-salted butter Olive oil - Fleur de sel salt - Pepper Spinach and lemongrass espuma Remove the outer part of the lemongrass, and cut the rest into 4 chucks. Heat the fish stock in a pan, with the lemongrass, peeled and finely sliced ginger and the white pepper. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to rest for a good half hour for the flavours to infuse. Take out the lemongrass, ginger and pepper. Fried scallops Quickly rinse the scallops. Put them on some kitchen roll. Heat a knob of butter and a drizzle of olive oil in a non-stick pan. Add pepper to both sides of the scallops. Fry them on a high heat for 1 minute on each side, cut them into three chunks and put them in the verrines, on top of the espuma. Sprinkle with salt. Bring to the boil, and immerse the spinach leaves in the liquid. Turn off the heat. Pour into a food processor and blend. Sieve twice to get a smooth puree. Pour into a bowl and leave to cool before putting in the fridge for at least an hour. This can be prepared the day before serving. Stir together the cream and the spinach mixture. Taste and season accordingly. Run the siphon under cold water, dry and pour the cream mix into the siphon. Remove the gas cartridge and lie the siphon horizontally in the fridge for at least 2 hours. Remove the siphon from the fridge, shake vigorously, and with the head facing down, decorate the verrines.
Disco Disco has a heavy base and an elegant shape, embellished with Durobors trademark bubble in the base. Up-to-date and sylph-like perfect to show off culinary creations with inviting ingredients. Carrot, cumin and flat parsley cappuccino with a cumin froth Ingredients For the carrot cappuccino 4 medium carrots 1 small white leek Powdered cumin 1 tablespoon olive oil 30 cl chicken stock 10 cl single cream For the flat leaf parsley salad 1 bunch flat parsley 1 tablespoon blanched almonds For the froth 25cl whole milk Olive oil - Salt - Ground black pepper Carrot cappuccino Chop the leek into thin discs. Peel the carrots, and cut into thick discs. Heat the oil in a pan, cook the leek and carrot but without browning them. Season with a pinch of cumin. Cover. Leave on a low heat for 15 minutes, stirring occasionally. Cover with the chicken stock, bring to the boil. Add salt and pepper. Mix in a blender. Add the cream. Leave the velouté to cool. Flat leaf parsley salad Toast the almonds in a non-stick frying pan, stirring all the time, until brown. Finely chop the flat leaf parsley and the almonds. Pour this into a bowl, add a tablespoonful of olive oil. Season to taste. To serve Pour the milk into a high bowl and blend for 5 minutes. Leave for 5 minutes and repeat. This should produce a thick froth. Divide the carrot velouté between the verrines. Add some of the flat leaf parsley salad to each one, and carefully pour on a spoonful of the milk froth. Sprinkle a pinch of cumin powder over the milk froth. Serve.
Helsinki Helsinki is a modern glass with a thick base and straight, flared lines. The hammered finish shows off light and colour in an original way. Cucumber, dill and lime granite, caviar Ingredients 250g cucumber Juice of 2 limes 3 sprigs of dill for the granita + a few sprigs to garnish Caviar Salt Ground black pepper Cucumber granita Remove the ends of the cucumber, peel, and cut in two lengthways. Remove the seeds, cut into large chunks and mix in a food processor with 3 sprigs of dill. Add the lime juice, salt and pepper. Pour this into a large dish. Put in the freezer, and leave there, stirring with a fork every half hour until it becomes a granita. To serve Remove the granita from the freezer. Crush with a fork again until its the consistency of granita. Divide some of the granita between the verrines, add some caviar, garnish with a sprig of dill. Serve immediately.
Duke Dukes heavy base means it is sturdy and a joy to hold. Duke is ideal for a bold presentation of both simple but sophisticated creations.
Ellipse Fresh cucumber and seaweed salad Ingredients Half a cucumber Juice of 2 limes Japanese seaweed Arame, hizikis, dulse and nori Coriander Spring onions Parsley Rocket Sesame seed oil Tamari Lime Salt Peel 1/2 a cucumber, split it into 4 lengthways, remove the seeds and dice it finely (1/2 cm cubes), lightly salt and drain it and put it to one side. Rehydrate 50g of dehydrated Japanese seaweed (arame, hizikis, dulse, nori as you prefer or a mixture of these) in spring water for 5 minutes. Wipe them and put on kitchen roll. Chop the seaweed, some fresh coriander (1 tablespoon), spring onions (1 tablespoon), flat leaf parsley or rocket (1 tablespoon) and mix it all together with the juice of a lime, 2 tablespoons of sesame oil and 1 tablespoon of tamari. Rinse the cucumber dice quickly, mix them with 1 tablespoon of olive oil and pour into the ellipse. Put it on top of the seaweed salad and decorate with sprouted seeds Ellipse has a unique shape and profile, whose curves show off complex culinary creations.
Quartz The moulded appearance of Quartz is reminiscent of a Pastry Chefs creation. Its transparency makes it an ideal showcase.
Cancun Cancun, with its heavy base containing the Durobor trademark bubble, and its trumpet shape is the ideal glass to present the original and unique with a fanfare. Poached peach halves, white wine. Vanilla and black cubeb pepper ice cream. Sesame crunch Ingredients For the Poached peaches 2 peaches 50cl sweet white wine 100g sugar Rind of 1/4 orange 2 bay leaves - 1 star anise For the vanilla and cubeb Pepper ice cream 1 vanilla pod - 30cl whole milk 20cl single cream 5 egg yolks - 100g castor sugar 1 teaspoon cubeb pepper For the sesame crunch 2 tablespoons castor sugar 2 tablespoons blond sesame seeds Juice of 1 lemon Poached peaches Pour the white wine into a pan, add the peaches, whole and unpeeled, and cover in the liquid, adding cold water if necessary. Add the sugar, orange rind, bay leaves and star anise. Bring to the boil, remove from the heat, cover and leave for at least an hour. Then remove the peaches from the syrup, peel them, cut in half and remove the stone. Reduce the syrup by half. Filter and keep to one side. Vanilla and cubeb pepper ice cream Split the vanilla pod in half lengthways. Scape off the seeds with the back of a knife. Heat the milk and the vanilla seeds. Whisk the egg yolks with the sugar until clear and frothy. Slowly whisk the egg yolks with the sugar until clear and frothy. Slowly whisk in the hot milk and cream mixture. Pour this mixture into a pan on a low heat, stirring until it coats a spoon. Remove from the heat, pour into a bowl, cover with clingfilm leave to cool completely before transferring to an ice-cream maker. When the mixing is complete, add the crushed pepper corns. Keep in the freezer once the ice cream is ready. Sesame crunch Dissolve the castor sugar in the lemon juice in a pan on a low heat. Add the sesames seeds. Increase the heat and let it colour to a pale caramel. Pour this onto a baking tray lined with greaseproof paper. Spread with a long spatula and let it cool before breaking into pieces.
Embassy Sorbet Strawberry salsa, yoghurt and rosewater mousse Ingredients For the strawberry salsa 250g strawberries (keep 4 small ones aside to garnish) 40g castor sugar - 1/2 lemon For the yoghurt and rosewater mousse 200g strained Greek yoghurt 1 teaspoon rosewater 2 egg whites 2 tablespoons icing sugar Wash the strawberries and remove stalks. Cut into pieces. Mix the strawberries with the sugar and a dash of lemon juice in a bowl. Leave in a cool place for 2 hours. Embassy Sorbet is an attractive and generous shape, ideal for recipes using mousses and jellies as a base, topped off with garnishes. To serve Divide the strawberry salsa between the glasses. Mix together the rosewater and yoghurt. Whisk the egg whites until they form stiff peaks and gradually add the icing sugar. When stiff, gently mix in with the yoghurt. Spread the mixture over the strawberries and decorate with fine slices of strawberry.
Sampler Plate The Glass Sampler Plate complete with spoon rest is perfect for the display of Amuse Bouche or dessert melodies created in glasses featured in this brochure.. The ultimate way to present and display the talent of the Chefs of the house.
Tasting Spoons Tasting Spoons are an ideal and alternative way to serve your culinary creations. Ideal in a buffet service environment.