This is by far the most popular catering item I have on my list of passed hors d’oeuvres and snacks for cocktail receptions. It is crispy, rich, creamy and soft all at the same time. If you love truffles and mushrooms… you’ll absolutely LOVE this!
The Brie element on this dish is showcasing a modern technique called reverse spherefication. We incorporate Calcium Lactate into the Thyme infused, Milk and melted Brie mixture. We freeze this mixture in hemispheric molds, then drop the frozen Brie domes into a warm water bath of Sodium Alginate, an Algae derivative. The result after if …
Liquid Brie Sphere on a Cardamom Quince Preserve Read More »
