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Red prawn with confit pork belly, butternut and Ristretto Origin India
20 min.
Difficult
Here is what you need
Ingredients
4
Butternut
- 1 butternut, seeds removed, cut in two
- 50 g butter + 1 knob of butter
- olive oil with coffee
- 1 pinch Piment d’Espelette
- 1 tbsp flour
- salt, pepper
- 20 cl Ristretto Origin India coffee
- 200 ml double cream (40%)
- 2 gelatine leaves, soaked in cold water
- 8 red prawns
- 1 cube (1,5 cm by 1,5 cm) of confit pork belly
- olive oil with coffee
- purslane leaves
Materials
How to make !
- Butternut
- Braise the flesh of ½ a butternut with butter. Season to taste.
- Mix the flesh and add a knob of butter. Check the seasoning. Pour into a squeeze bottle.
- Prepare a brunoise with the other half, which will be served raw. Season with the coffee oil, salt, pepper and Piment d’Espelette.
- Butternut crunch
- Mix 4 tbsp of butternut puree with flour. Spread out on a baking sheet covered with parchment paper. - - Let dry for 6 hours at 80°C. Form tuiles. (This stage is optional, for decorative purposes only).
- Coffee siphon
- Siphon with Ristretto Origin India coffee: add the coffee to the cream. Season.
- Add the gelatine.
- Place in the siphon and charge it.*
- Gambero rosso
- Cook the red prawns a la plancha for 1 minute and season with a dash of coffee olive oil.
- Garnish
- Place the butternut brunoise in a cookie cutter, on top of the pork belly and one red prawn. Dot with the butternut puree. Finish off with the coffee siphon. Decorate with a butternut tuile and purslane leaves.
- *charge: Insert the cartridge in the cartridge holder and screw onto the siphon until you hear the gas filling the chamber.
Recommended Nespresso coffees
Original
Master Origin India
11
Ristretto
10
Master Origin India
11
Ristretto
10
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Red prawn with confit pork belly, butternut and Ristretto Origin India
- 20 min.
- Difficult
Materials
Recommended Nespresso coffees
Ingredients
Butternut- 1 butternut, seeds removed, cut in two
- 50 g butter + 1 knob of butter
- olive oil with coffee
- 1 pinch Piment d’Espelette
- 1 tbsp flour
- salt, pepper
- 20 cl Ristretto Origin India coffee
- 200 ml double cream (40%)
- 2 gelatine leaves, soaked in cold water
- 8 red prawns
- 1 cube (1,5 cm by 1,5 cm) of confit pork belly
- olive oil with coffee
- purslane leaves
Inspirations
How to make !
- Butternut
- Braise the flesh of ½ a butternut with butter. Season to taste.
- Mix the flesh and add a knob of butter. Check the seasoning. Pour into a squeeze bottle.
- Prepare a brunoise with the other half, which will be served raw. Season with the coffee oil, salt, pepper and Piment d’Espelette.
- Butternut crunch
- Mix 4 tbsp of butternut puree with flour. Spread out on a baking sheet covered with parchment paper. - - Let dry for 6 hours at 80°C. Form tuiles. (This stage is optional, for decorative purposes only).
- Coffee siphon
- Siphon with Ristretto Origin India coffee: add the coffee to the cream. Season.
- Add the gelatine.
- Place in the siphon and charge it.*
- Gambero rosso
- Cook the red prawns a la plancha for 1 minute and season with a dash of coffee olive oil.
- Garnish
- Place the butternut brunoise in a cookie cutter, on top of the pork belly and one red prawn. Dot with the butternut puree. Finish off with the coffee siphon. Decorate with a butternut tuile and purslane leaves.
- *charge: Insert the cartridge in the cartridge holder and screw onto the siphon until you hear the gas filling the chamber.