Christmas menu | CASO Design Onlineshop

December 2025 | Festive Christmas menu with CASO Design

A colourful start that captivates with its complexity: aromatic beetroot tartare, creamy parsnip purée and a crispy coral wafer.

Peel and dice the beetroot.
Vacuum seal 1½ portions of the beetroot with 2 tablespoons of sugar and raspberry vinegar, then cook sous vide at 85°C for 60 minutes.
Fry the remaining beetroot with the finely diced shallot.
After cooking, divide the cooking liquid and boil part of it with agar, then chill and purée.
Peel the parsnip (approx. 200 g), dice it coarsely and cook it in 150 ml milk or milk alternative until soft. Purée, stir in 2 tablespoons of olive oil and season with salt and pepper.
For the coral crisp, mix the oil, water, flour and beetroot juice and fry lightly in a pan.
Now arrange the starter nicely and serve.

Hearty, aromatic and festive: the vegan roulade is the highlight of the evening.

Peel and dice the sweet potato, vacuum seal with butter and ginger, and cook sous vide at 85°C for 60 minutes.
Finely chop the oyster mushrooms and king oyster mushrooms, fry together with the remaining mushrooms, ginger and garlic, then deglaze with soy sauce.
Cut the pointed cabbage into fine strips, fry briefly and season with pepper, salt and roast seasoning.
Soak 2 rice sheets in water per roulade, place on a damp tea towel, brush with a little sauce, spread the mushrooms and pointed cabbage on top and roll up.
Remove the sweet potato from the vacuum bag, season with lime juice and raz el hanout, and purée. Lightly fry the roulades in oil, then heat in the oven at 180°C for approx. 5 minutes.
Arrange the sweet potato purée on a plate, add the roulades, mushrooms and pointed cabbage, and serve with the sauce.

A sweet finale that tempts all the senses: light sponge cake, creamy sorbet and aromatic plums.

Mix all ingredients except the couverture and bring to the boil, then stir in the couverture.
Once cooled, churn in an ice cream maker to make sorbet.

Bring the sugar, water and mulled wine to the boil. Stone and halve the plums.
Place the plums with the sugar and spices in a vacuum bag, vacuum seal and then cook sous vide at 70°C for 40 minutes.

Heat the couverture for 3 x 30 seconds at 900 watts. Stir after each cycle until the couverture has melted.
Separate the eggs and beat the egg whites with 50 grams of sugar until stiff.
Beat the egg yolks with 50 grams of sugar, 3 tablespoons of water and gingerbread spice until fluffy. Sift the flour and baking powder, add to the egg yolk mixture and mix well. Fold in the melted couverture.
Gently fold the egg whites into the batter.
Use a knife to make a hole in the bottom of the drinking cup and spray with baking spray (or coat with butter). Fill the cups 3 cm high with batter and bake in the microwave for 1 minute at 900 watts.
To serve, roughly tear the sponge cake and arrange on a plate. Arrange the plums with the sauce and serve with sorbet.