Bavarian Langoustine

PREPARATION

Make a carrot puree, add a little cumin and let cool.

Realization of an «express» sponge cake

1. Separate the yolks from the egg whites.
2. In a bowl beat your yolks, add the carrot puree and mix.
3. Incorporate the flour and yeast in a fine rain and continue to mix to obtain a homogeneous dough.
4. Beat the egg whites into snow with a pinch of salt and incorporate them gently into your dough.
5. 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

1. In a bowl of ice water place your gelatin leaves and let it swell 5 min.
2. Heat your soup and at the first boil add the gelatin leaves that you have previously drained. Mix well and let cool.
3. 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

1. Peel your langoustines and chop the flesh with the shallot.
2. Add a dash of olive oil, a little lemon zest, pepper and a little chopped coriander and mix.

The dressage of the Bavarian

1. Cut your sponge cake halfway up, you get 2 bases. Do the same with the jelly, then position the jelly on the sponge cake.
2. Lemon your tartare and place it on top of your bavarois, garnish with a little fleur de sel and serve fresh.

Happy tasting!