Langoustines caramel

Gives cold starters a tremendous flavour boost and a crispy texture.
Trisol ensures that the caramel becomes extra cripsy.

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

Makes 600g.

Langoustines caramel

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langoustine stock






xanthan gum

Preparation method

  • In a thermo blender, heat the isomalt and the langoustine stock to 90°C.
  • Add the trisol and xanthan gum and continue to blend at 90°C for 3 minutes.
  • Vacuum seal the mass and let rest for 24 hours.
  • Thinly spread the langoustine mixture on a silicone sheet and let dry at 68°C for 8 hours.
  • Dry and store in a sealed container, preferably with silicone granules.

Serving suggestions

  • As a garnish for a variety of amuse-bouches, or in an adaptation of the classic bouillabaisse.
  • Can also be incorporated into a crispy cannelloni (e.g. stuffed with a langoustine foam).
  • Use in a dish with components of celeriac, black garlic, and fennel.
  • Use in a dish with components of pumpkin, leek, and lentils.

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