|1 l||fresh chillies — 573|
Put all the ingredients into a pot and allow to infuse slowly at a moderate heat for 1 hour. Remove from the heat and allow the oil to cool completely.
Strain the oil and place into a dressing bottle.
Unmold the set jelly onto each plate. Slice the cooled langoustine into four slices and place over the jelly. Place a tablespoon of the blini-soise on the side of the plate and use the dried langoustine shell as a garnish. Dress the langoustine with the aromatic oil and lemon zest. Finish off the plate with licorice powder.
The other components of this dish include: