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Langoustine foam

For this recipe, be sure to use a strong langoustine fond. The foam can also be used cold, but is best used when warm.

Makes 550ml.

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Celery
  • Egg
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

300
ml
langoustine fond
100
ml
single cream
150
ml
egg white, pasteurised

Scale recipe

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