|600 g||langoustine — head, cleaned|
|500 g||charcoal — hot|
|350 g||plum tomatoes|
|200 g||wine — dry reisling|
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: