Colorful Organic Platter
This delightful platter of prepared Hor’s de Oeuvres consists of aspic based vegetable mousse served with crème fraiche’ mascarpone, herb seasoned blue cheese crostinis, and a salad of mesclun mix-edible flowers with kiwi vinaigrette dressing.
The top layer of my Vegetable Mousse is made with “Champignon a la greque”, while pureed spinach with mascarpone cheese is the bottom layer. This wonderful combination is seasoned with herbs and species such as shallots, rosemary, thyme, sage and oregano. This creation is a sure charmer with an inlay of blanched carrot florets. The accompanying crème fraiche-mascarpone sauce is a rich treat yet not overpowering and cleverly hinted with lemon zest.
The Crostini was gently sprinkled with the Chefs’ favorite selection of herbs; topped with parmesan and crumbled blue cheese then lightly oven toasted to create a pleasing crunchy dimension to this delicate preparation.
An extraordinary assortment of fresh baby greens explodes into a colorful kaleidoscope with a mixture of carefully selected edible flowers which makes for a refreshing salad accompaniment that adorns the plate. Tease your palate with my invigorating vinaigrette made with blended Kiwi and coconut vinegar…a definite culinary ingenuity.
A vine created out of micro-julienne green onions, coriander leaves and carrot florets is a brilliant design that borders the edge of this platter layered with classical Chaud-froid and true aspic which serves as the canvas for this alluring and delicious creation.