New recipes with Sublime, Cream with Mascarpone
Sébastien Faré, Executive Cooking Chef from La Maison de la Crème Elle & Vire, imagined new reciped using Sublime, Cream with Mascarpone. Specially designed for catering, holidays and leisure centers (amusement parks, cruise professionals, holiday clubs…), these recipes give an answer to the specific needs of chefs: easy to achieve, mastered cost per portion, tricks for declination…
Discover 6 new recipes matching the different seasons.
The autumn/winter season will be gourmand with a cream of carrot soup with crab meat as a starter, a roast-beef and béarnaise-style Sublime sauce as main course, and a chocolate and whipped cream in a glass as a dessert. For the spring/summer season, sublimate your buffet with an avocado and prawn in a glass with cocktail sauce, a salmon with white butter-style Sublime sauce and a Piña Colada in a glass.
Collection of recipes for autumn/winter:
- cream of carrot soup with crab meat
- roast-beef and béarnaise-style Sublime sauce
- chocolate and whipped cream in a glass
Collection of recipes for spring/summer:
- avocado and prawn in a glass with cocktail sauce
- salmon with white butter-style Sublime sauce
Meeting with Yena Park
