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|
|175 g||Cream 40%|
Decorate the tartelette with the ingredients.
|Fennel leaves dried and reduced to powder|
|Granny Smith/Green apple Slices|
|Gross grain caviar|
|Fennel leaves and golden flower leaves|