Jellied Crayfish with Chive Espuma

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Ingredients for 10 portions
  • For the Jellied Crayfish
  • 6 Gelatine sheets à 3 g, soaked
  • 320 ml Crayfish fond
  • 320 g Vegetables, diced
  • Fresh dill, chopped
  • 1 pinch(es) Chilli powder
  • 280 g Crayfish , diced
  • Salt
  • For the Chive Espuma
  • 180 g QimiQ Whip Pastry Cream, chilled
  • 160 g QimiQ Cream Base
  • 120 g Shallot(s)
  • 2 tbsp Olive oil
  • 140 ml White wine
  • 400 ml Chicken stock
  • 200 g Chives, chopped
  • 40 g Flat-leaf parsley, chopped
  • 2 tbsp Lemon oil
  • Salt and pepper
Method
1.

For the jellied crayfish: dissolve the soaked gelatine in the crayfish fond.

2.

Mix the remaining ingredients together and fill into small silicone moulds. Fill the moulds up with the fond.

3.

For the chive espuma: sauté the shallots in hot olive oil. Add the white wine and reduce to 1/3. Add the chicken stock and again reduce to 1/3.

4.

Add the chives and parsley and bring to the boil. Whisk in the chilled QimiQ Whip, QimiQ Sauce Base and lemon oil. Season to taste with salt and black pepper.

5.

Fill into a Pacojet beaker and deep freeze to -18 °C. Pacotise and fill into an iSi Gourmet Whip. Screw in one charger and shake well. Serve with the jellied crayfish.

6.

Tip: Garnish with cress.