CHEF FRED BARROS
From coast to drylands, they are the inspiration!
To celebrate 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 ) has specially created these desserts which aim 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 offer a unique and surprising culinary experience.
The Pernambuco's map menu was made with white chocolate sprayed on a slate board, on which are five desserts, all made from different fruits, and which are explored in the culinary bases of those used in the Oficina do Sabor restaurant in its cold and hot dishes and desserts.
Discover below the flavor of each dessert...
Sphere of Caja
Soft cream of caja with vanilla, coated with a crispy shell of Belgian white chocolate, and an almond cookie at the base.
Allergens:
Cookie - g luten, eggs, lactose (butter), nuts (almonds )
Dessert - eggs, lactose (butter )
snatched coconut
Creamy coconut and basil mousse with a garnish of passion fruit and homemade coconut jelly flavored with Tonka bean, a crunchy cashew nut praline with Belgian white chocolate, on an almond cookie.
Allergens:
Cookie - g luten, eggs, lactose (butter), nuts (almonds )
Dessert - lactose (butter, fresh milk cream), eggs, fish gelatin, nuts (almonds and cashew)
Cheese and guava
Reinterpretation by the chef of the traditional cheese with guava, which here consists of a homemade caramelized guava compote with tonka beans, a cream cheese mousse, and a crispy cashew praline coated by a Belgian chocolate shell, on an almond cookie.
Allergens:
Cookie - g luten, eggs, lactose (butter), nuts (almonds )
Dessert - lactose (cream cheese, fresh milk cream), fish gelatin, nuts (almonds and cashew)
I want everything from the sleeve!
Creamy mango mousse with an artisanal garnish of mango jelly, coconut, and passion fruit, flavored with brown sugar, a crunchy cashew praline with Belgian white chocolate, on an almond cookie.
Allergens:
Cookie - g luten, eggs, lactose (butter), nuts (almonds )
Dessert - lactose (fresh milk cream), eggs, fish gelatin, nuts (almonds and cashew)
Simply Pitanga
Cayenne cherry mousseline with a garnish of homemade cayenne cherry jam and a crunchy cashew nut praline with Belgian white chocolate, on an almond cookie.
Allergens:
Cookie - g luten, eggs, lactose (butter), nuts (almonds )
Dessert - lactose (butter, fresh milk cream), egg yolks, nuts (almonds and cashew)
© 2021 by Fred Barros