Last Friday I organised a private diner for four persons. My mother likes the idea so much, that she wants to be my personal test panel. Perfect, I can try whatever I want to practice. So I went all out in the colour white! A 3 course diner with an amuse, aperitif and digestive.
My guests were very curious about the white diner and even arrived in white clothes. So the food is in white? Everything is in white? What can I imagine with this concept? Well, it sure is all in white, you will see in a moment.
Aperitif and Amuse
White lady cocktail made of Gin, Cointreau, lemon and egg white. Together with old manchego goat cheese, which I marinated with oil, white wine vinegar, garlic and thyme for three days.
A very soft and silky parsnip soup topped with cream cheese shaved almonds, white pepper and germinate. Accompanied with awhite pinot grigio wine from Argentina.
A puree of celeriac and a puree of cauliflower with puffed garlic. Together with Jerusalem artichokes and fennel from the oven. And steamed scallops with a crème of Parmesan cheese. Topped with a little germinated, chicory and crème.
Dessert and Digestif
Vanilla pana cotta with chocolate sauce, shaved almond, coconut flakes and white little flowers. As a digestive a gave a white port, which made a very good combination.
It was an amazing experience and a very good practice. I don’t know yet what will be my next colour in the private diner, but I can’t wait! Meanwhile I will continue cooking in one colour.