Amuse Bouche ideas/suggestions?

I am hosting a seven course dinner for 12 people next week. I am trying to brainstorm ideas for a bright and refreshing amuse , since the meal is relatively heavy.

Only idea I have so far is: compressed pineapple with honey, lime and mint.

All suggestions and ideas are welcome!
Thanks in advance.

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jeffreybkim

I've done something like a lemon granita with tarragon gel and strawberry powder. One spoonful, light, refreshing, and cleanses the palate. Plus it's super easy and you can prep everything in advance.

Gabriele_Di_Cerbo_40805

sometimes ago I made carbonated cherry tomatoes (a couple of CO2 cartridges in isi siphon) served with balsamic vinegar and basil. they are fresh and a lot of fun, since people don't expect them for be fizzy.

cbiel12

Recipe? Thanks

cbiel12

Awesome idea!

Afonso_Tito_de_Morais_164825

With those ingredients I would compress the pineapple in small cubes, grill it and brush with honey and finish with a bubbly lime foam in a tasting spoon. Very bright and acidic but mellowed by the honey and the smokey flavour from the grill. I would use it more as a mid-meal type of dish though, to clear the palate as you go.

Martin_411586

What's the first course?

cbiel12

Butternut squash bisque. Pepitas. Brown butter emulsion

jeffreybkim

It was from a testing menu I did a couple years ago. I can't remember exactly what I did, but you should be able to find everything in here in ChefSteps. They have granita recipes, and for the gelee, you can modify their pomegranate gelee recipe. The strawberry powder requires a dehydrator, but alternatively you can purchase dehydrated strawberries (or other fruit/vegetables) and simply blend them. Just be careful of ambient humidity bc it can destroy your product. Sorry I'm not much help here but I'm sure you got this!