CHEF FRED BARROS
From the coast to the sertão, they are the inspiration!
For the celebration of the 29th anniversary of the Oficina do Sabor restaurant, in honor of all the healthcare professionals who have been on the front lines since the beginning of the pandemic, Chef Fred Barros ( @Chef_FredBarros ) created these desserts whose purpose is to offer a delicious journey through the different flavors and textures of the fruits found in the different regions of the state of Pernambuco, to provide a unique and surprising gastronomic experience.
The map of Pernambuco is made with white chocolate painted on a slate board, on which there are five desserts, each made with different fruits that explore the culinary basis of those used in the Oficina do Sabor restaurant, in its cold and hot dishes and desserts. .
The map of Pernambuco is made with white chocolate painted on a slate plate, on which five desserts are found, each one made with different fruits that explore the culinary basis of those used in the Oficina do Sabor restaurant, in its cold, hot and dessert dishes. .
Explore the flavors of each of the five desserts below...
Sphere of Caja
Soft cream of caja with vanilla, wrapped in a crispy white Belgian chocolate rind, and an almond biscuit at the base.
ALLERGIC:
Biscuit - gluten, eggs, lactose (butter), oilseeds (almonds)
Sweet - eggs, lactose (butter)
snatched coconut
Creamy coconut and basil mousse filled with homemade passion fruit and coconut jelly, scented with cumaru, a crunchy cashew nut praline with white Belgian chocolate, and an almond biscuit at the base.
ALLERGIC:
Biscuit - gluten, eggs, lactose (butter), oilseeds (almonds)
Sweet - lactose (butter and sour cream), oil seeds (cashew nuts)
Cheese and guava
Chef's reinterpretation of the traditional guava with cheese, which here is composed of a homemade jam of caramelized guavas with coumaru bean, a cream cheese mousse and a crunchy cashew nut praline, everything inside a crispy Belgian chocolate shell, and at the base an almond biscuit.
ALLERGIC:
Biscuit - gluten, eggs, lactose (butter), oilseeds (almonds)
Sweet - lactose (milk cream and cream cheese), oil seeds (cashews)
I want everything from the sleeve!
Creamy mango mousse filled with artisanal mango, coconut and passion fruit jam, scented with brown sugar, a crunchy cashew nut praline with white Belgian chocolate, and an almond biscuit at the base.
ALLERGIC:
Biscuit - gluten, eggs, lactose (butter), oilseeds (almonds)
Sweet - eggs, lactose (milk cream), oil seeds (cashews)
Simply Pitanga
Cherry mousseline cream filled with homemade cherry jelly and a crispy cashew nut praline with white Belgian chocolate, and an almond biscuit at the base.
ALLERGIC:
Biscuit - gluten, eggs, lactose (butter), oilseeds (almonds)
Sweet - egg yolks, lactose (butter, milk and cream), oil seeds (cashews)
© 2021 by Fred Barros