Pink Guava Amuse-Bouche

1 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

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.