Tuesday, June 9, 2009

Asparagus ~ Emmaflam and Miniman

Asparagus Charlotte: This miniature asparagus "charlotte" shares its name with the famous dessert due to the way the asparagus is arranged in a circular fashion around a mousse center. This savory interpretation of the charlotte has a delicious center of goat's cheese and herb mousse, and is served with lemon slices on a porcelain plate.


Oeuf Cocotte with Asparagus Tips: A miniature "oeuf cocotte" or egg cooked in a cocotte ramekin. The real recipe is made from eggs oven baked in cream ~ so you know it's going to be delicious! Served with asparagus tips (yes, for dunking!) on a hand-painted ceramic service.

3 comments:

Cindy Lietz, Polymer Clay Tutor said...

Man, I always get so hungry when I come to your site! The asparagus are amazing!

Laura said...

QUE PRECIOSIDAD, ES INCREIBLE LA PRECISION PARA HACER ALGO TAN PEQUEÑO Y TAN BIEN HECHO.
BESOS DESDE CEUTA ESPAÑA

unicornio said...

My congratulations;the asparagus are authentic.Hug, Matilde.