Red juice, pepper foam and crisp celery

Bar recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Red Pepper foam

    Ingredients

    • Frozen fruit purée 100% : Lemon - 30 g
    • Frozen vegetable purée 100% : Red pepper - 300 g
    • Gelatine leave - 3
    • Water - 100 g
    • Salt and pepper - QS
    • Egg white - 200 g

    Soften the gelatine in cold water until it has increased to five times its volume. Drain.

    Dissolve in the water and lemon puree. Add the red pepper puree, salt, pepper and Tabasco® followed by the egg whites. Lightly mix, then strain through a conical sieve. Pour into a soda siphon and charge with two cartridges. Keep in a cool place.

    In this step

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    Frozen fruit purées
  2. Leguminous cocktail

    Ingredients

    • Frozen fruit purée 100% : Lemon - 30 g
    • Celery salt - QS
    • Pepper - QS
    • Tabasco® - 2 filets
    • Worcestershire sauce - 1 CS
    • Vodka - 40 g
    • Celery branch - QS

    In a blender, blend together the tomato puree, lemon puree, celery salt, pepper, Tabasco® and Worcestershire sauce. Add the vodka. Fill the shot glasses 2/3 full.

    Place a spoonful of red pepper foam on top.

    Decorate with cubes of very finely diced raw celery. Serve immediately.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées

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