Sweet amuse-bouche glasses

Sweet Amuse-Bouche Glasses are always a favourite during cocktail party buffets.

These brightly coloured little glasses are filled with differently textured layers to give your guests a stunning range of flavours.

Classic chocolate, lemon meringue, raspberry and vanilla and tiramisu-inspired flavours have been carefully selected by the chefs at Traiteur de Paris so that everyone can find a variety they love.

These high-quality mini glasses are easy to enjoy and ready to serve with their own little spoons, making them a great way to diversify your buffets and save time.

The products are free of preservatives and flavour enhancers.

To meet all your cocktail needs, Traiteur de Paris also offerts Mini savoury glasses!

Send by emailContact usDownload presentationFind a distributor

To use

Remove the plastic film. Take out of casing. Defrost for 4 h at 4°C before serving.

Product code: 0120501

Packaging:
36 items (1.080 kg) + 36 teaspoons

Sweet Amuse-Bouche Glasses can be eaten cold at cocktail parties, with drinks, as canapés and so on.

9 Mini chocolate glasses (ganache, chocolate mousse and sauce, white chocolate shavings).
9 Mini lemon meringue glasses (crumble, lemon mousse, meringue, semi-confit lemon zests).
9 Mini tiramisu-style glasses (biscuit soaked in coffee, mascarpone mousse, Chantilly cream, cocoa powder).
9 Mini raspberry and vanilla glasses (raspberry soaked biscuit, vanilla sabayon, raspberry jelly, Meeker raspberry and chopped pistachio nuts).*

* This information is provided for guidance purposes only. Only the list of ingredients on the label of the product is deemed authentic.

Typical values (per 100g)
Caloric value (kcal)289 kcal
Energy value (kJ)1206 kJ
Protein5 g
Fat17.9 g
of which saturate fat12.2 g
Carbohydrate25.9 g
of which sugars19.3 g
Fibre2.3 g
Sodium35.9 mg
Salt0.09 g
Case dimensions in mm (WxDxH)390 x 296 x 62
Gross weight (kg)1.620 kg
Net weight (kg)1.080 kg

Storage instructions before defrosting
Store at -18°C.

Storage instructions after defrosting
Keep 24 hours maximum between 0 and 4°C after thawing. Do not refreeze products that have been thawed.