Asparagus flan with langoustinesSavoury recipe
- Vegetable stock - 75g
Mix the puree with the water. Blend and sieve.
- 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.
- 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.
- Orange - 1
- green asparagus (spikes cooked) - QS
- Ground coffee - QS
Garnish the bowls with some orange and asparagus pieces. Finish with some ground coffee.