Serviette/Napkin, Make in Advance Raised Variation

Submitted by kiwidutch

"Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one is almost identical to Recipe #240981 but is made in a raised position instead of flat so that decorative food items can be positioned inside. a small bunch of grapes or a handful of strawberries or a small handful of bon bons would go well in this... let your imagination loose and see what you can come up with !"

 

• Ready In: 2mins
• Ingredients: 2
• Serves: 2

ingredients

• 1 paper, serviette (large)
• 1 cloth, serviette (large)

directions

1. Lay your serviette square out flat before you. Fold it in half horizontally.
2. Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the original square.
3. Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
4. Take the uppermost of the loose points at the South position and fold it up to meet the North point.
5. Take the next loose point at South position and also fold it towards the north point but stop short of it so that you have a triangle within a triangle.
6. Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time, press these with an iron so that you have crisp sharp creases.
7. Now carefully turn your serviette over so that the point of the triangle is in the North position.
8. Take the right corner at the bottom and bring it up towards the top point at North, but instead of flattening it, make it into a soft curl. Repeat with the left corner so that you have before you a diamond shape with two rolled in sides meeting in the middle.
9. Turn the serviette over carefully so that the curled ends are underneath, and making sure that it stays raised, place into a plate. Either leave plain for dramatic effect or full the inside hollow with grapes, flowers, bon bons -- .

Reviews

[Foggy Kitchen]

Excellent potential to sustain an artful tradition. "Cook" has excellent knowledge and is willing to share. Pix are important and helpful. I look fwd to refinement of presentation.