Tapas and Cocktails

The previous week was too dynamic. I spend my birthday at university and it was a very emotional experience. That week Deni, Oleg and me had to organize our dinner which was on topic Tapas and cocktails. Actually, the preparation started the week before, when we thought about the menu and defined all its elements. We decided to have two starters – Gazpacho with bruschetta and a spring roll. The main courses were Spanish tortilla with sweet chilly jam, empanadas, tacos and three types of croquettes. The Spanish dinner finished with three desserts- churros with chocolate sauce, flan with crispy grapefruit and the Daiquiri dessert, which was my idea. We had to include three cocktails on the menu, so we offered the clients Michelada (beer with lemon) and Kapirinia (white rum and lime). The white rum in the second one made me look for another cocktail containing the same type of alcohol, so I found Daiquiri, traditionally made with lime juice. This cocktail became my inspiration for the dessert and I decided to include it in it. I wanted to create an attractive and at the same time delicious and fresh dessert, which I wanted to be in contrast with the Tapas simplicity. I spend enough time to decide what the elements of the dessert would be. The final version of the dessert was Daiquiri, mint and white chocolate. Its main components were White chocolate mousse, Mint and lime sauce, Meringue, White chocolate powder, Daiquiri spheres, Lime Espuma and Powder from white chocolate. I am happy that at the end of the service the people were satisfied by the food offered and that I heard very positive feedback for the Daiquiri dessert.