Langoustine stones

Soft crème of langoustine cream with a refined texture. Here, silicone moulds are used to shape the cream into stones that can then be used to create a landscape on the plate.

Creation by Onno Kokmeijer, Ciel Bleu** restaurant, Amsterdam, the Netherlands.

Langoustine stones

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langoustine stock






gellan gum



salt and pepper

Preparation method

  • Reduce the langoustine stock by half.
  • Add the cream and continue to cook briefly.
  • Next, add the gellan gum and bring to the boil.
  • Season to taste with salt and pepper.
  • Pour the hot mixture onto a silicone sheet with stone-shaped moulds. You can make these moulds by yourself.
  • First cool and then freeze the mould so that the cream will be easy to turn out.

Serving suggestions

  • As part of a cold fish dish. The stones can be used to create landscapes on a plate.
  • As part of an amuse-bouche, e.g. with citrus gel and salmon caviar.

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