 | Pink Guava Amuse-Bouche1 Serving Christian Mailloux, Chef & Owner, Red Fire Grille in Palestine, TX |
| • | 1/2 cup Campari |
| • | 1 cup The Perfect Purée Pink Guava Puree, thawed |
| • | 1 Cara Cara orange |
| • | 1 packet of powdered or granulated unflavored gelatin (about 2 1/2 tsp.) |
| • | 4 oz. whipped goat cheese |
| • | Green onions |
Method: | |
| 1. | Cut Cara Cara orange into supremes. Immerse sections in Campari to cover and soak overnight. |
| 2. | Bloom gelatin into puree by sprinkling it gently over the liquid and whisk over low heat until completely dissolved. Pour into a 1/4 inch sheet pan and chill until set. |
| 3. | Whip goat cheese until smooth and creamy. Spoon into a pastry bag or a small plastic bag with a small corner cut. |
| 4. | Diagonally slice green onions until very thin. |
| 5. | To assemble, line up several tasting spoons. |
| 6. | Cut gelee into diamond shapes with a small knife. |
| 7. | Using a straight spatula, remove a diamond of gelee. Place one supreme on a tasting spoon, top it with one gelee diamond, one dot of goat cheese and a sprig of onion. Eat in one bite. |