Minced langoustine tart covered in cappuccino cream, Grand Cru Exclusive Selection Nepal Lamjung

Icon - Inspiration - Chef Icon - Inspiration - Level
Icon - Time 30 min Icon - Level Medium

Here is what you need

Ingredients

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  • Langoustine 20/30: 3.75kg
  • Isigny cream: 40 cl
  • Langoustine jus: 20 cl
  • Egg whites: 15 cl
  • 2 sheets: (Bridor pure butter)
  • Langoustine claws: 1kg
  • Water: 40 cl
  • Single cream 30/100
  • Nepal Lampung Coffee: to taste

Materials


Let's make it!

  • 1. For the Mousseline of Langoustine, prepare a mousseline of langoustine. Trim the langoustines, mix in a food processor, pass through a strainer
and transfer to a round bottomed bowl sitting in ice. Add the cream and salt and stir thoroughly. Beat the
egg whites until stiff, then fold them into the mix using a rubber spatula. Season as necessary.
Cover the tart base with the mixture and smooth with a spatula. Bake for 7minutes at 160°C.
2. For the puff pastry, Cut with an 80mm pastry cutter, bake blind for approximately 15 to 17 minutes at 160°C.
3. For the langoustine jus, Cook for 2 hours in an oven at 83°C.
Pour through a strainer and refrigerate.
Peel and chop the shallots and place in a pan with the white vinegar and the white wine. Reduce until almost
dry. Beat in the butter and a drop of single cream. Pass through a fine sieve and season to taste.
Whip the cream and incorporate a short Nepal Lampung grand cru and a pinch of coarse salt. Pipe the
mixture over the langoustine.
Arrange in the centre of the plate and serve.

Recommended Nespresso coffees

Minced langoustine tart covered in cappuccino cream, Grand Cru Exclusive Selection Nepal Lamjung

  • Icon - Time 30 min
  • Icon - Level Medium

Materials


Recommended Nespresso coffees

Ingredients

  • Langoustine 20/30: 3.75kg
  • Isigny cream: 40 cl
  • Langoustine jus: 20 cl
  • Egg whites: 15 cl
  • 2 sheets: (Bridor pure butter)
  • Langoustine claws: 1kg
  • Water: 40 cl
  • Single cream 30/100
  • Nepal Lampung Coffee: to taste

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Level

Let's make it!

  • 1. For the Mousseline of Langoustine, prepare a mousseline of langoustine. Trim the langoustines, mix in a food processor, pass through a strainer
and transfer to a round bottomed bowl sitting in ice. Add the cream and salt and stir thoroughly. Beat the
egg whites until stiff, then fold them into the mix using a rubber spatula. Season as necessary.
Cover the tart base with the mixture and smooth with a spatula. Bake for 7minutes at 160°C.
2. For the puff pastry, Cut with an 80mm pastry cutter, bake blind for approximately 15 to 17 minutes at 160°C.
3. For the langoustine jus, Cook for 2 hours in an oven at 83°C.
Pour through a strainer and refrigerate.
Peel and chop the shallots and place in a pan with the white vinegar and the white wine. Reduce until almost
dry. Beat in the butter and a drop of single cream. Pass through a fine sieve and season to taste.
Whip the cream and incorporate a short Nepal Lampung grand cru and a pinch of coarse salt. Pipe the
mixture over the langoustine.
Arrange in the centre of the plate and serve.

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