![Bavarian Langoustine](/modules/prestablog/views/img/grid-for-1-7/up-img/81.jpg?a093294fa0b36ea9b286d9315dccde8b)
Pour
6 personnes
Préparation
40 minutes
Cuisson
40 minutes
INGREDIENTS
- 2 cans of Groix & Nature Langoustine Soup
- 600 g of fresh langoustines
- 200 g of carrots
- 3 eggs
- 50 g of flour
- 1 small shallot
- 1 lemon cobawa or green
- 1 teaspoon baking powder (about 3 g)
- 5 sheets gold gelatin
- A few leaves of coriander
- Olive oil
- Cumin
- Salt, Pepper
PREPARATION
Make a carrot puree, add a little cumin and let cool.
Realization of an «express» sponge cake
- Separate the yolks from the egg whites.
- In a bowl beat your yolks, add the carrot puree and mix.
- Incorporate the flour and yeast in a fine rain and continue to mix to obtain a homogeneous dough.
- Beat the egg whites into snow with a pinch of salt and incorporate them gently into your dough.
- In circles or small buttered mussels pour the mixture and cook 12 min at 180°C, turn off your oven, open the door and let cool your sponge cakes.
Making the jelly of langoustine soup
- In a bowl of ice water place your gelatin leaves and let it swell 5 min.
- Heat your soup and at the first boil add the gelatin leaves that you have previously drained. Mix well and let cool.
- When the mixture is very cold, mix again and pour it into your molds that you have filmed and place in the fridge 30 min.
Creation of the Langoustine Tartare
- Peel your langoustines and chop the flesh with the shallot.
- Add a dash of olive oil, a little lemon zest, pepper and a little chopped coriander and mix.
The dressage of the Bavarian
- Cut your sponge cake halfway up, you get 2 bases. Do the same with the jelly, then position the jelly on the sponge cake.
- Lemon your tartare and place it on top of your bavarois, garnish with a little fleur de sel and serve fresh.
Happy tasting!