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Amuse~bouche
Amuse~bouche

Verrines ?

message posted 02-Mar-07 10:08:44
I know we have been putting desserts in glasses for years but Verrines consist of a number of components layered in a glass.

Apparently they are the rage in Paris and New York. Have I missed something here? Has anyone seen these or are using the technique in their kitchen.

This is how I have seen them described. "They're a study in textures, flavours, colours and temperatures. A glass might be filled with a layer of mushroom flan, sauteed wild mushrooms, a julienne of prosciutto, parsley gelee, wild mushroom emulsion and topped with a potatoe and prosciutto galette"

Would anyone recommend these, how do I do it (hints ,tips). Have I missed the boat?

SUGGESTIONS PLEASE !
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