Asparagus flan with langoustines

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Asparagus juice


    • Vegetable stock - 75g

    Mix the puree with the water. Blend and sieve.

  2. Asparagus flan


    • Asparagus (juice) - 100g
    • Fresh cream - 25g
    • Gelatin - 1,5g

    Mix the asparagus juice with the cream and heat to 40 ° C. Add the liquefied gelatine and dissolve. Pour into the desired glass. Let set.

  3. Langoustines


    • Langoustine tails - 2
    • Olive oil - QS
    • Salt - QS
    • Pepper - QS

    Clean the langoustine tails. Smoke them lightly. Cut them to the desired length. Drizzle with olive oil. Season to taste with some salt and pepper. Spread over the flan.

  4. Assembly


    • Orange - 1
    • green asparagus (spikes cooked) - QS
    • Ground coffee - QS

    Garnish the bowls with some orange and asparagus pieces. Finish with some ground coffee.

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