Pemberton Premier Catering
Available in different styles such as individual plates as a trio or traditional single serving. For banqueting we also operate a Mardi Gras service where a selection is provided for each banqueting table. A Viennese Table is another option so that guests can go to a buffet table and choose from a wide selection of desserts themselves.
|
|
|
Assiette of tarte au citron; genoese sponge & marscarpone mousse layer with candied kumquat; soft seasonal fruits marinated in a delicious mix of bubbly and vanilla pod sugar. Assiettes are hugely popular for banqueting with many combinations available |
|
|
|
Tropical fruit explosion is a superb medley of marinated fruits chosen for their freshness & full flavour. Poppy seeds, crushed macadamia nuts,and toasted coconut provide vital colour and texture.There is also a roasted fruit adaptation of this particular dessert. |
|
|
|
Shotglass Sorbet - Gin & Tonic or Champagne Sorbets have been extremely well received this season. Use as light dessert or a palatte cleansing course earlier in the meal |
|
|
|
Assiette of champagne & balsamic vinegar poached fig;white & dark chocolate terrine mascarpone mousse pithivier made from the finest madagascan vanilla beans |
|
|
| Assiette sized bilberry tart -perfect tasty morsel for a trio dessert plate D005 |
|
|
| Assiette sized kiwi & strawberry tart - very refreshing - used as part of a plate of miniature desserts D006 |
|
|
| Caraque Chocolate Terrine. Not for the calorific faint hearted. Pecan and fine chocolate caraque add the finishing touch to this combination of mousses & deliciously gooey surprises - very much for the chocolate lover D007 |
Photos for illustration purposes only
Copyright © 2008 Pemberton Catering Ltd - Reproduction in whole or part is strictly forbidden without written permission.
Pemberton Catering Ltd | Foxhall Lodge | Foxhall Road | Nottingham | NG7 6LH