Practical information
- Total time: 30 min
- Preparation time: 30 min
- Number of people: 4
- Difficulty: Medium
- Cost: Reasonable
- Type: Flat
- Category: Beverage
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Low calories, Detox, Rich in fiber, Rich in omega 3, Egg free,
Preperation
- To start, roughly cut the cauliflower then cook it in a steam oven or in a pressure cooker and then mix it.
- Heat the chicken stock and stir in the gelatin sheet. Then mix the cauliflower puree, the chicken stock, the vegetable cream and the Espelette pepper. Put in a mold and let it set in
- freezer a few hours.
- Elaboration of Espuma de chorizo
- Confine the shallots and add the chorizo, sweat well then add the cream, pass through a strainer, stick the mixture to the gelatin and incorporate it into the siphon.
- Tile elaboration with squid ink
- In a blender add the water, the flour, the oil in a trickle (to emulsify) then the squid ink.
- Once the mixture is complete, cook the tile in a pan.
- To finish roast the langoustines and prepare the plate.
Recipe by David HAMON chef of the Thalasso Serge Blanco in Hendaye – Nourish your health festival-Brides-les-Bains
