Langoustine tartare, Carrot bavarois and Campari espuma

Ingredients

For 4 Persons

 

4 carottes with different colours

300gr carrot juice

1 pink grapefruit

 

Method

• Peel and cut the carrot the desired shape and cook in the carrot juice.

• Peel the grapefruit and dice the supremes.

 

Tartare

8 langoustines 

Chive

1 shallot (chopped)

2 tbsp olive oil

1 tbsp lemon juice

Salt and pepper

Achillea leaves or borage (decor)

 

Method

• Peel the langoustines, clean them and dice in very small brunoise. 

• Mix all the ingredients together and keep in the fridge

 

Carrot bavarois

200gr carrot

200gr cream

3 gelatine leaves  (200 blooms) soaked and squeezed (6 g)

200gr whipped cream

50gr Black sesame seeds

 

Method

• Peel and dice the carrots

• Cook them in the cream and purée them

• Add the gelatine and let cool

• Add the whipped cream and sesame seeds

• Taste for seasoning

 

Campari espuma

100gr pink grapefruit juice

100gr carrot juice

50gr Campari

1 gelatine leaf(200 blooms) soaked and squeezed (2 g)

 

Method

• Bring to the boil the grapefruit juice, carrot juice and Campari, add the gelatine and pour into a half liter siphon, gaz once, keep in the fridge

 

Carrot jelly

300gr carrot juice

1,5gr agar-agar

 

Method

• Reduce the carrot juice to half, add the agar-agar, boil for 2mn and pour on a tray to have 2mm thickness

• Let set in the fridge 

• Use a pastry cutter to have a circle

 

Carrot reduction

500gr carrot juice

150gr olive oil

 

Method

• Reduce the carrot juice to obtain 100gr

• Whisk in the olive oil and season