I've found that I enjoy creating the one or two bite course that is the amuse bouche. Dessert is still my number one favorite dish to create, but the amuse bouche is definitely my second favorite.
Thursday I prepared a Gorgonzola Stuffed Fig with Prosciutto. The recipe called for wrapping the fig with the prosciutto and roasting it, but I chose to create a rose out of it instead. I cut circles out of the prosciutto and made the rose in the same way you make a rose out of gum paste. I secured the bottom of the rose with wooden skewers and deep fried it. The petals fell open a bit as it fried, and I love how it turned out. I placed the rose in the center of the fig, which I cut partially into three segments to be the "leaves." I love the presentation, but wasn't too fond of the flavor. Gorgonzola is just not my favorite cheese. Combine that with the Balsamic Vinegar Reduction and it's just a combination that made my tastebuds go, "Blech!"
Friday, however, I prepared a Chile Chocolate Sorbet. I took an orange and removed all the insides of it, cut a decorative edge, and then simmered the shell in the chiles and simple syrup before I added the cocoa powder to the mixture. I froze the shell, then, so the container would keep the sorbet nice and chilled. We didn't have Chile Chocolate, so we added some cayenne to the mixture to give it that kick. I also chose to add cinnamon and ground cloves to mine which gave it an added depth of flavor. I had no idea a sorbet, which doesn't include a single drop of cream or butter, could come out so incredibly rich and decadent.
As a garnich, I made my "famous" sugar cookies in several shapes so I could choose what I liked the best and decided to go with the leaves. I LOVE how this presentation came out!!
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