Summer shot glasses

Savoury recipe
Bruno Le Derf

Bruno Le Derf

Confectioner & chocolate maker
Meilleur Ouvrier de France in Chocolate and Confectionery in 2007, he won the Silver Medal and 1st Tasting Prize in the World’s Patisserie Cup in Tokyo in 2009. Based in Japan, Bruno Le Derf is a cons...
  1. TENDER JELLY GASPACHO

    Ingredients

    • Frozen vegetable purée 100% : Red pepper - 350g
    • Tomato (puree) - 350g
    • Cucumber - 350g
    • Garlic - 5 g
    • Onion - 25 g
    • Tabasco® - QS
    • Sherry vinegar - QS
    • Salt and pepper - QS
    • Gelatin mass - 10 g

    Blend the purees, garlic, onion, Tabasco®, vinegar, salt and pepper. For 1 l of this mixture, add 10 g of gelatine.

    Fill the shot glasses to 1/3 full.

    In this step

  2. CRISP VEGETABLES

    Ingredients

    • Red bell pepper - 100 g
    • Cucumber - 100 g
    • Diced turnip - 100 g

    Dice the peeled vegetables into 5mm cubes. Slightly cook the turnip in salted water, but it must stay crisp. Fry the red peppers in olive oil. Then mix these 3 vegetables and add them to the gaspacho just after pouring it into the shot glass. Leave to set for 2 to 3 hours in the refrigerator.

  3. SCALLOPS

    Ingredients

    • Scallops - 15

    Fry the scallops in olive oil and season. Slice them thinly and arrange over the gaspacho.

  4. AVOCADO CREAM

    Ingredients

    • Avocado - 5
    • Lemon - 2
    • Salt and pepper - QS
    • Crème fraîche - QS

    Blend the avocado and add olive oil, lemon juice and cream. Season. Make a rose of avocado cream over the scallops.

  5. DECORATION

    Ingredients

    • Tomato - 4

    Finely slice the tomatoes. Dry them on a Silpat® at 100°C for around 30 to 50 min. Spike a slice of dried tomato into each shot glass.

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