Aragosta, Crema di Av­o­cado al Wasabi & Mousse di Peper­oni

Steamed Bos­ton lob­ster served with av­o­cado & wasabi cream red cap­sicum mousse & mar­i­nated vine cherry toma­toes

Exquisite Taste - - Gourmet | Singapore -

AV­O­CADO & WASABI CREAM IN­GRE­DI­ENTS:

• 300g av­o­cado puree

• 4g Mal­don sea salt

• 10g wasabi cream

• 2g tabasco

• 2g lemon juice

• 10g spring onion (the white part) • 5g sugar syrup

• 100g Ja­panese may­on­naise

METHOD:

Blend av­o­cado with other in­gre­di­ents un­til smooth, if nec­es­sary pass through a sieve. Ad­just sea­son­ing and keep in a metal con­tainer cov­ered in alu­minium foil to pre­vent cream turn­ing dark.

RED CAP­SICUM MOUSSE IN­GRE­DI­ENTS:

• 200g roasted cap­sicum • 200g whip­ping cream

• 6g (3 pieces) gela­tine sheets

METHOD:

1. Roast cap­sicum in oven un­til soft; re­move skin and seeds.

2. Blend cap­sicum un­til smooth and add soft­ened gela­tine, al­low to cool whilst stir­ring oc­ca­sion­ally.

3. Be­fore it sets add whipped cream grad­u­ally and ad­just sea­son­ing as re­quired. Re­serve for plat­ing.

STEAMED LOB­STER IN­GRE­DI­ENTS:

• 2 lob­sters

• 50g leeks

• 50g pars­ley

• 100g onion

• 2 heads of gar­lic cut in half • 1 lemon cut in half

• 100ml white wine

• I spoon black pep­per­corn • 2 bay leaves

• Boil­ing wa­ter

METHOD:

1. Put wa­ter in large pot with all in­gre­di­ents, bring to boil and let sim­mer for 10-15 min­utes.

2. Place lob­ster in pot, cook­ing for 5 min­utes

3. Re­move from hot wa­ter, sep­a­rate claws from body

4. Place body in an ice bath to cool down while re­turn­ing claws to boil­ing wa­ter for an ad­di­tional 3 min­utes. Once cooked chill in ice bath.

5. Re­move meat from shell and re­serve for

plat­ing.

GARNISHING:

• Bal­samic vine­gar pearls • Tomato heart

• Baby salad

• Ex­tra vir­gin olive oil • Mal­don Sea Salt

• Pep­per

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