Menu express Exotique pour les fêtes ! | L'atelier de Kristel

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

mango puree

🥗Healthier: apricot puree

💰Cheaper: canned peaches

Apricot puree maintains sweetness and flavor profile.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Prepare the oysters by shucking them and placing them on a serving platter.

In a bowl, mix the chopped coriander, sliced scallions, pink berries, soy sauce, olive oil, grated ginger, combava zest, and lemon juice to create a tartare sauce.

Drizzle the tartare sauce over the oysters before serving.

For the mini tournedos, slice the duck breasts into small medallions.

Marinate the duck medallions with Yakitori sauce, soy sauce, and olive oil, then sprinkle with thyme before cooking.

Cook the duck medallions to your desired doneness.

For the taro puree, boil the taros until tender, then mash them with milk, butter, and salt until smooth.

For the pink berry sauce, combine pink berries, bouillon cube, rum, Maïzena, cream, and salt in a saucepan and cook until thickened.

For the kulfi, whip the cream and mix with sweetened condensed milk, cardamom, rose essence, pistachio paste, and almond puree, then freeze until set.

Serve the kulfi with a mango coulis and garnish with pistachios, sliced almonds, and dried roses.

Cooking Techniques

Spice Level:

Dietary

Allergens