Langoustine jelly

8 servings
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This forms a component of the exclusive "Langoustine and Blini – Soisse"

By Food24 March 18 2015
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Ingredients (6)

600 g langoustine — head, cleaned
500 g charcoal — hot
10 star anise
350 g plum tomatoes
200 g wine — dry reisling
1 l water
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Cook langoustine shells, gently over coals with burning star anise.
Place the smoked langoustine and tomatoes in to the pressure cooker and cook on brown for 5 minutes.
Add the wine and cook out the raw alcohol.
Bring the water to the boil separately. Add the boiling water to the pressure cooker and close the lid. Cook on high pressure for 15 minutes.
Taste the seasoning and adjust accordingly.
Measure off the liquid and set the jelly 1 ½ leaves gelatin to 100 ml liquid.
Jelly: sponge the gelatin in iced water and melt into the langoustine base. Set the jelly in separate molds, 100ml per portion.

The other components of this dish include:

Langoustine tataki

Blini soise foam

Buckwheat pancakes

Aromatic oil 

Recipe reprinted with permission of Luke Dale Roberts of The Test Kitchen.

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