Tomato, red pepper and prawn aspic on blinis

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. BUCKWHEAT BLINIS

    Ingredients

    • Buckwheat flour - 150 g
    • Flour - 150 g
    • Salt - 5 g
    • Sugar - 15 g
    • Yeast - 15 g
    • Milk - 250 g
    • Oil - 15 g
    • Butter - 60 g
    • Egg yolk - 60 g
    • Egg white - 90 g

    Sieve the two types of flour with the salt and sugar. Mix in the eggs, yeast, milk, oil and melted butter. Leave to rise for 1 to 1 ½ hours. Before cooking, add the slightly beaten egg whites. Cook in a pan with clarified butter.

  2. TOMATO AND RED PEPPER JELLY

    Ingredients

    • Frozen vegetable purée 100% : Red pepper - 200 g
    • Gelatin - 24 g
    • Tarragon - QS
    • Tomato (puree) - 200 g

    Chop the tarragon; mix it into the purees with the gelatine. Season and pour into small silicone moulds, halfway up.

    In this step

  3. FILLINGS

    Ingredients

    • Tomato confit - 2 boîtes
    • Red pepper confit - 2 boîtes
    • Gambas - 20
    • Pastis - QS
    • Salt and pepper - QS
    • Chervil - QS

    Fry the prawns and flambé with pastis. Dice the vegetables and prawns. Add to the jelly before it sets and leave to set in the refrigerator for 2 to 3 hours. Turn out onto the blinis.

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