Minced langoustine tart covered in cappuccino cream, Grand Cru Exclusive Selection Nepal Lamjung
30 min
Medium
Here is what you need
Ingredients
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- Langoustine 20/30: 3.75kg
- Isigny cream: 40 cl
- Langoustine jus: 20 cl
- Egg whites: 15 cl
- 2 sheets: (Bridor pure butter)
- Langoustine claws: 1kg
- Water: 40 cl
- Single cream 30/100
- Nepal Lampung Coffee: to taste
Materials
How to make !
- 1. For the Mousseline of Langoustine, prepare a mousseline of langoustine. Trim the langoustines, mix in a food processor, pass through a strainer
egg whites until stiff, then fold them into the mix using a rubber spatula. Season as necessary.
Cover the tart base with the mixture and smooth with a spatula. Bake for 7minutes at 160°C.
2. For the puff pastry, Cut with an 80mm pastry cutter, bake blind for approximately 15 to 17 minutes at 160°C.
3. For the langoustine jus, Cook for 2 hours in an oven at 83°C.
Pour through a strainer and refrigerate.
Peel and chop the shallots and place in a pan with the white vinegar and the white wine. Reduce until almost
dry. Beat in the butter and a drop of single cream. Pass through a fine sieve and season to taste.
Whip the cream and incorporate a short Nepal Lampung grand cru and a pinch of coarse salt. Pipe the
mixture over the langoustine.
Arrange in the centre of the plate and serve.
Recommended Nespresso coffees
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Minced langoustine tart covered in cappuccino cream, Grand Cru Exclusive Selection Nepal Lamjung
- 30 min
- Medium
Materials
Recommended Nespresso coffees
Ingredients
- Langoustine 20/30: 3.75kg
- Isigny cream: 40 cl
- Langoustine jus: 20 cl
- Egg whites: 15 cl
- 2 sheets: (Bridor pure butter)
- Langoustine claws: 1kg
- Water: 40 cl
- Single cream 30/100
- Nepal Lampung Coffee: to taste
Inspirations
How to make !
- 1. For the Mousseline of Langoustine, prepare a mousseline of langoustine. Trim the langoustines, mix in a food processor, pass through a strainer
egg whites until stiff, then fold them into the mix using a rubber spatula. Season as necessary.
Cover the tart base with the mixture and smooth with a spatula. Bake for 7minutes at 160°C.
2. For the puff pastry, Cut with an 80mm pastry cutter, bake blind for approximately 15 to 17 minutes at 160°C.
3. For the langoustine jus, Cook for 2 hours in an oven at 83°C.
Pour through a strainer and refrigerate.
Peel and chop the shallots and place in a pan with the white vinegar and the white wine. Reduce until almost
dry. Beat in the butter and a drop of single cream. Pass through a fine sieve and season to taste.
Whip the cream and incorporate a short Nepal Lampung grand cru and a pinch of coarse salt. Pipe the
mixture over the langoustine.
Arrange in the centre of the plate and serve.