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easy &quick

Jellied Crayfish with Chive Espuma

QimiQ Benefits

  • Emulsifies with oil

  • Longer presentation times without loss of quality

  • Deep freeze stable

Minutes

40

Difficulty

medium

Jellied Crayfish with Chive Espuma
Jellied Crayfish with Chive Espuma

Ingredients

For 10 portions

  • For the Jellied Crayfish

  • 6

    Gelatine sheets à 3 g, soaked

  • 320ml

    Crayfish fond

  • 320g

    Vegetables, diced

  • Fresh dill, chopped

  • 1pinch(es)

    Chilli powder

  • 280g

    Crayfish , diced

  • Salt

  • For the Chive Espuma

  • 180g

    QimiQ Whip Pastry Cream, chilled

  • 160g

    QimiQ Cream Base

  • 120g

    Shallot(s)

  • 2tbsp

    Olive oil

  • 140ml

    White wine

  • 400ml

    Chicken stock

  • 200g

    Chives, chopped

  • 40g

    Flat-leaf parsley, chopped

  • 2tbsp

    Lemon oil

  • Salt and pepper

Preparation

  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.

Some doughy looking food

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