GOURMET MANSION

About us
We are a Restaurant located in the city of Caracas, In charge of offering our customers,
the variety of gastronomic delicacies in all international and national food, with innovative
dishes, adorned with the most modern creativity and good taste, our drinks make the
difference by design, decoration and mixing, we have entertainment areas for adults and
children, in which you can have fun and spend pleasant and pleasant moments.

Mission

Gourmet Mansion offers all its clients a wide range of national and international food and
drinks, willing to meet the needs of all customers, offering high quality products and
services.

Vision

Expander our franchise, be recognized nationally as one of the best restaurant chains,
with high standards of quality and service, that serves different sectors and strata of the
community. Being original, Professionals with human quality, which offer services and
products of excellence.

Chilli and Pernod-spiked tomatoes with feta and griddled prawns

Ingredients

3 cloves garlic, crushed

200g raw king prawns
pinch of dried oregano
3tbsp olive oil
1 small onion, diced
600g cherry tomatoes, quartered
4-5tbsp Pernod
1tsp thyme leaves
pinch chilli flakes
small bunch fennel
100g feta
juice of lime

Method

Put 1 clove of the crushed garlic into a bowl with the prawns, oregano and 1tbsp oil and
leave to marinate.

Put the remaining oil in a frying pan and add the remaining cloves of garlic and the onion.

Cook the tomatoes for 4-5 minutes over a medium heat until softened but not coloured.
Add the tomatoes to the onions and garlic. Cook for 5 minutes or so, until they are starting
to soften and collapse. Add all but 1tbsp of the Pernod, the thyme and the chilli flakes.
Chop a couple of sprigs of fennel and add it to the pan. Cook for a further 5 minutes, until
the tomatoes have thickened but still have some texture.

Crumble all but a small chunk of the feta and stir it gently into the tomato mixture. Keep
warm.

Heat a griddle pan until very hot and griddle the marinated prawns for a minute or so on
each side, until bright pink and cooked through. Squeeze over the lime juice and season
with sea salt.

Divide the tomato mixture between the glasses and top with the prawns. Crumble the
remaining feta and scatter it over the prawns. Garnish each verrine with a sprig of fennel
and serve.
DESSERT

APPEL CRUMBLE

MEASURE BODY ESPECIFICATION

5 medium (900g) medium granny smith (green) apples peeled, cored and cut into 2cm dice
cup (110g) caster sugar (superfine)
2 tablespoons lemon juice
teaspoon ground cinnamon
1 pot vanilla ice-cream store-bought

Crumble topping

1 cups (225g) plain (all-purpose) flour

cup (165g) caster sugar (superfine)
1 teaspoon ground cinnamon
1 cup (90g) rolled oats
225g unsalted butter melted

SMALL WARE

It is believed that crumble was born due to food rationing existing in England during World War II
Is a dessert consisting of baked apples topped with a crispy crust
Apples can be substituted for many different types of fruit, such as peaches, forest fruits, pears, etc

PROCEDURE

1.- Preheat oven to 180C (350F). Place the apple, sugar, lemon juice and cinnamon in a large bowl
and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish

2.- To make the crumble topping, place the flour, sugar, cinnamon, oats and butter in a large bowl
and mix until just combined

3.- Spoon the crumble mixture over the apple and place the dish on a large baking tray. Bake for 4045 minutes,
or until the crumble is golden and the apples are soft. Serve with vanilla ice-cream. Serves 6
 CHOCOLATE FUDGE

MEASURE BODY ESPECIFICATION

1 can Sweetened condensed milk

1 cup chocolat pepites
1 Teaspoon vanilla
1 1/4 cup powdered sugar
1 pinch salt

SMALL WARE

Chocolate fudge is a delicious dessert, Fudge is a sweet from the United States
of more than one hundred years ago.It is difficult to specify who or where it was invented.
But it is said that the first time it was made was the result of an error in making candy
Fudge translates as 'chapuza'

PROCEDURE

1.- Heat condensed milk and chocolate in a saucepan over low heat
Simply place the chocolate pepites in the pan and pour the condensed milk over them,
heat the ingredients over low heat to allow them to combine without becoming too thick
Stir the ingredients using a wooden spoon

2 .- You should introduce a thermometer for sweets in the mix

It will be ready when the temperature reaches 115 C (240 F)

3.- Add powdered sugar, salt and vanilla

Add the remaining ingredients to the melted mixture and stir until all ingredients are well combined

4.- Pour the ingredients into a 20 cm (8 inch) pan lined with lard, Refrigerate for at least 2 to 3 hours.

5.- Cut fudge into 1-inch squares and serve.

 Avocado Lime Cheesecake

MEASURE BODY ESPECIFICATION

1 1/2 cups heavy whipping cream

3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust

SMALL WARE

This recipe has real Mexican flavor with avocados and lime

PROCEDURE

1.- Heat cream in a small saucepan until small bubbles appear around edges.
Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.

2.- Combine avocado and cream cheese in a food processor and blend until smooth.
Add lime juice and process until smooth; whisk into the cooled cream mixture.

3.- Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions
for making ice cream.

4.- Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula.
Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm
enough to slice before serving, 10 to 15 minutes.