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ninagluck

Looking for a pre-dessert

13 posts in this topic

main will be a saddle of moose, porcini-gnocchi, safron pear

dessert: chocolat tart, curry-ice cream, caramelized pineapple, coconut tuile, pineapple air

I am seeking for somethig in between, any ideas?

maybe somethig with cheese in various textures?

thnx!

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I once did a creme fraiche mousse (fitting to go after the moose) dusted with matcha tea powder sitting on a lemon tea cake base that was a nice transition. Also, I don't know your location, but if you can get decent strawberries, you can do strawberries drizzled with a traditional balsamic (the thick syrupy stuff) in a caramel lace bowl. The bowl always impresses people, and is simple to make - make a dark caramel, then with a whisk, drizzle either onto an inflated balloon, or a small bowl (slightly oiled). either slowly deflate the balloon (with a pin near the knot where the rubber is thickest) or just slide the caramel bowl out of the oiled bowl when cool.

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I did a cranberry ice at Xmas last year that worked. Unfortunately I don't recall the recipe, but I just googled it anyway.

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How about a salad? As I recall, that's a traditional Italian way to do courses and seems to me it would fit well with your menu.

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I like that salad idea, too. And then maybe offer 3 or 4 cheeses. A bit of simple before the complex dessert.

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I third the idea of the salad. Nice transition between the rich and complex flavors. If you want to incorporate cheese, you could garnish with a cheese crostini.


"Only dull people are brilliant at breakfast" - Oscar Wilde

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thnx for your suggestions, but salad will be a part of the cold starter (which i did not mention) I am doing a 7 course dinner.

being in vienna, we don' really have strawberry season ;-) but I like the idea of the creme fraiche mousse with matcha powder, maybe with some dried fruits and a savory shortbread?

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Well, I for one would "fourth" the idea of a salad course before your dessert, even if you say you have planned for a salad in the cold-starters stage. Perhaps a different salad combination - a light greens one, with a light (very light) dressing, or a fruit-based one - a raspberry-type, maybe?. I for one would be for more vegetables in one's meal. The creme fraiche mousse, to me, is simply another dessert - so it becomes a dessert before dessert. (Full acknowledgement - I do not particularly care for desserts anyway, personally, and seldom - nay, RARELY - have dessert or any sweet thing in my meals whether dining out or at home. (You did ask for feedback)) (I hope that dessert you described is *one* dessert, on one plate, and not multiple desserts - if I were one of your diners, that is what I would hope, anyway. :-) )

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I've never tried this, but I've always thought it might be a good idea... I savory gratina...

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How about a bit of remoulade? And maybe a small baked ricotta? That would give you the salad and the transition. The mustard in the remoulade would be a nice echo for the mousse, and a light cheese course would anticipate the composed dessert.

Or, how about remoulade with cheesy gougeres? Or a pear-Roquefort Madeleine?

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How much time do you anticipate allowing between the end of the main and the beginning of the dessert? I ask because both courses look very "serious" and on the filling side. If I were to put anything at all between the two courses, it would have to be small, simple, and very light--even ethereal. To riff on your post, I'm thinking of a small (~15 g) piece of cheese, perhaps a cave-aged Gruyere; a couple of neutral crackers; a few small pieces of tart dried fruit; and some green tea syrup.


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I'd be tempted to go with small cups (if you have stemmed shot glasses, they're perfect for this) of zabaglione, perhaps with a hint of amaretto. Just enough to tease the palate and clean it from dinner.

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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

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