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Cucumber jelly
140 g cucumber juice (made with a juicer)
6 g gelatine leaves
20 g red pepper, brunoise-cut
40 g cucumber, brunoise-cut
60 g poached oysters, brunoise-cut
60 g scampi, brunoise-cut (steamed)
Salt, pepper
Peel the cucumber, scoop out the seeds and put it in the juicer. Sieve the juice through a conical strainer and measure out 140 g of it. Heat to lukewarm and then add the gelatine (softened), followed by the diced vegetables, oyster and scampi. Pour 25 grams of the jelly and its garnish into each Flexipan® oval savarins indent. Let it set in the refrigerator at +3°C for approximately 30 minutes.
Mascarpone and horseradish cream
200 g cream
160 g mascarpone
10 g gelatine leaves
6 g choped dill
14 g horseradish cream
Salt, pepper
100 gr smoked salmon, brunoise-cut
Beat the cream and the mascarpone together to obtain a smooth mixture. Soften the gelatine in cold water and melt it with a little mascarpone cream. Gently add the melted gelatine to the rest of the mascarpone cream. Add the choped dill, the horseradish cream and the chopped smoked salmon and season. Take the Flexipan® tray out of the refrigerator and pipe the mascarpone cream over the jelly. Place the tray in the deep-freezer so that it is easier to unmould but not actually frozen. Unmould when ready to serve.
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Mascarpone and caviar sauce
90 g mascarpone
100 g whole milk
60 g caviar
Salt and pepper
Soften the mascarpone with the milk and season. Then, either add the caviar to the sauce or else, wait until service to spoon the sauce onto the plate with the caviar placed on top.
Gourmet salt and ginger crackers
65 g milk
20 g butter
60 g flour
80 g eggs
Ground Ginger
Gourmet salt
Boil the milk and the butter together. Take it off the flame and add the flour to obtain a thick mixture. Slowly add the eggs. Season with the ground ginger and use a pastry bag to pipe the mixture onto the Silpat® mat. Sprinkle the gourmet salt over it and bake in a convection oven at 150°C for 15 minutes. Keep in a dry place after baking.
Assembly
Dill, lamb's lettuce, chervil, red Treviso lettuce, edible flowers if possible (according to availability), chicory, etc ...
Just before serving, unmould the fondant onto the place, spoon a little sauce around it, sprinkle caviar on top of it, garnish the center of the jelly with a little herb salad and place the crackers as desired. The fondant should not be served chilled, but at room temperature.
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