Bubble Food Christmas collection

18/12/2017 - 07:00
Innovative London event caterer, Bubble Food, has released its new Christmas collection.

The food design and event management company portfolio of clients include the British Museum, National Portrait Gallery, Somerset House and the Southbank Centre.

'Highlights' listed on the menu include

The Candle; a pineapple roasted with vanilla and rum, ginger cake, coconut mousse, wrapped in a white chocolate lit ‘candle’.

Bambicham: XO Cherry brandy champagne cocktail, black cherry glazed venison bonbons

Port Gummi Bears

Japanese inspired White truffle sponge, hon shemeji mushrooms with white truffle cream

Menu in full-

Meat, Game and Poultry collection

The meat, game and poultry collection features a delectable range of earthy delights including White rabbit bon bouche, tapioca, lovage; seasonal treat, Boxing Day wrap – glazed ham, chestnut stuffing; and fragrant White pine snow glazed venison doughnuts.

Fish & Seafood collection

Pescatarians can enjoy an array of exquisite canapes, such as highly nutritious White cobia tartare, pineapple, wasabi, tobiko, white tapioca wafer; nostalgic ‘Jellied eel’ – smoked Lancashire eel rolled in ice white pickled celery root with clear elderflower jelly; client branded Bubble fish and chips – micro fillet of seabass, aerated potatoes, tartare on customisable edible newspaper; and atmospheric Plankton cracker – scallop, turnip, sea purslane, oyster mayonnaise – served on dry ice-filled box.

Sweet collection

Guests with a sweet tooth will not be disappointed with the divine dessert canapes – naughty but nice Sauternes white wine gummi bears served with spritz; zesty White chocolate, sesame and yuzu cheesecake; futuristic Slaked apple and hibiscus ‘iced tea’; Christmas spiced coconut macaroons; charming Baked Alaska mini cones, lemon curd ice-cream; decadent Silvered chocolate and salted caramel bullion in chocolate earth; and arty Lemon posset cream in white paint tubes.

New party season additions

These delicious and stylish surprises will be the talk of the table. XO Calamari Burger: Squid and mackerel burger with XO sauce; Plankton Cracker: Scallop, turnip, sea purslane, oyster mayonnaise served on misted seashore; The Candle: Pineapple roasted with vanilla and rum, ginger cake, coconut mousse, wrapped in a white chocolate ‘candle’.

Drinks & Cocktails Collection

Showstopping cocktails with full-bodied flavours and elegant garnishes include:

Bambicham: XO Cherry brandy champagne cocktail, black cherry glazed venison bonbons; Brambletini Gin, St Germain, orange peel syrup, lemon, blackberry foam; Conquistador Applejack, dry vermouth, apple, lemon, honey; Wicked Classic Cognac, Angostura Bitters, golden sugar cube garnished with candied orange peel and gold sugar rim; Port Gummi Bears - Port gummi bears, Port spritz; Eclipse Bourbon, blackberry liqueur, raspberry, cranberry, basil; Espresso Martini Vodka, Caffé Lolita, espresso shot garnished with coffee beans and orange peel.

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