Gastronomixs

Langoustine jelly

Creation by Luke Dale-Roberts, The Test Kitchen, Cape Town, South Africa.

Langoustine jelly

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Ingredients

600

g

langoustine head, clean

500

g

hot charcoal

10

 

star anise

350

g

fresh plum tomatoes

200

g

dry Riesling

1

l

water

 

 

gelatin leaves

Preparation method

  • Cook the langoustine shells gently over coals with burning star anise.
  • Place the smoked langoustines and tomatoes into the pressure cooker and cook on brown for 5 minutes.
  • Add the wine and cook out the alcohol.
  • Bring the water to a boil. Add the boiling water to the pressure cooker and close the lid.
  • Cook on high pressure for fifteen minutes.
  • Taste the seasoning and adjust if necessary.
  • Measure off the liquid and set the jelly. 1½ leaves gelatin to 100ml liquid.
  • Soak the gelatin in iced water and melt into the langoustine base.
  • Set the jelly in separate moulds, 100 ml per portion.

Serving suggestions

  • As part of a composition, e.g. with buckwheat pancakes foam, aromatic ginger and lemongrass oil, langoustine tataki, lemon zest and licorice powder.

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