Tartelette with langoustine, caviar, fennel and green apple
Indulge in a gourmet delight crafted by our JRE-Belgium member, Stefaan de Proft from restaurant Pacht 26. This tartelette with langoustine, caviar, fennel, and green apple promises a symphony of flavors that will elevate your culinary experience to new heights!
For the tartlets
Stick 2 sheets of brick dough together using some melted butter.
Cut it out with a round cookie cutter, place it between 2 tartelette molds and bake in an oven at 180° for 8 minutes.
| Sheets of brick dough |
For the flan
Heat 250g of vigorously boiled langoustine bisque, melt 16g of soaked gelatin leaves in it.
Mix in the mascarpone and cream until smooth.
Pour this into a silicone mold and let it set in the fridge.
| 250 g | Steamed langoustine bisque |
| 75 g | Mascarpone |
| 175 g | Cream 40% |
| 6 g | Gelatin |
Finishing
Decorate the tartelette with the ingredients.
| Fennel leaves dried and reduced to powder | |
| Granny Smith/Green apple Slices | |
| Saffron mayonnaise | |
| Gross grain caviar | |
| Fennel leaves and golden flower leaves |
