Prawn Consommé, Tomato Espuma

This recipe originally from: https://www.my-vb.com/us/recipes/savoury/starters/prawn-consomme-tomato-espuma

However, as of writing this, the website no longer shows this recipe. The day before writing this, I tried to archive two google caches of the recipe, http://web.archive.org/web/20210704005505/http://webcache.googleusercontent.com/search?q=cache:https://www.my-vb.com/us/recipes/savoury/starters/prawn-consomme-tomato-espuma and http://web.archive.org/web/20210704011922/https://webcache.googleusercontent.com/search?q=cache:E3XiJaj-E_MJ:https://www.my-vb.com/en/entityprint/pdf/node/30131+&cd=15&hl=en&ct=clnk&gl=us, however those aren't working either. The text on this page comes from a pdf of the download of the website

Prawn Consommé, Tomato Espuma

Savoury recipe / by Lionel Rigolet

1. Prawn infusion

Ingredients

Water - 3 l

Prawn heads - 600 g

Finely chopped ginger -50 g

Shallot - 100 g

Garlic - 25 g

In a saucepan, add the water, prawn heads, ginger, shallots and garlic. Bring to the boil and leave to simmer for 20 minutes then sieve finely, pressing well. Pour into a saucepan.

2. Prawn consommé (± 15 g per person)

Ingredients

Shrimp (infusion) - 2,5 l

Lemon (zest) - 10 g

Limeonblad - 8 g

Talauma spices - 2 g

Lemongrass - 50 g

Carrot (brunoise) - 130 g

Chopped white celery -125 g

Pale green parts of leeks -100 g

Tomato paste - 30 g

Egg white - 250g

Finely slice carrots, celery and pale part of the leeks using the food processor, pour into a bowl and add the egg whites, lemongrass sticks and tomato paste. Whisk well. In the meantime, bring to the boil the infusion, lemon peel, lemon leaf and talauma spice. Add the previous mixture, whisk together and bring to the boil again and simmer until a cap appears on the surface. Regularly sprinkle this cap. Leave to simmer for 20 minutes then cool and sieve. Season to taste. Add 2.5 g gelatine soaked in cold water for 250 g of consommé, leave it to cool then pass through a fine sieve.

3. Tomato espuma

Ingredients

Tomatoes (juice) - 100 g

Tomato paste - 15 g

Vodka - 10 g

Gelatine (sheet) - 1,5 g

Worcestershire sauce

Espuma stabilizer - 10 g

Heat the tomato puree, add the gelatine to melt in them. Remove from the heat, add the

tomato concentrate, tomato juice, vodka. Season with the worcestershire sauce, tabasco

and celery salts. Mix thoroughly and pass through a ne sieve. Add the proespuma powder and pour into a siphon.

4. Herb gel (a few drops)

Ingredients

Parsley - 10 g

Blanched basil - 15 g

Raw cress - 5 g

Cold cooked herbs - 100 g

xanthan - 1 g

Blend the blanched parsley, blanched basil, cress, cooking juice of the herbs (cold),

Gelespessa® (xantana gum) thickener as nely as possible. Season with salt and pepper .

Pour into a pipette.

5. Prawn mixture (± 5 g per person)

Ingredients

Prawns - 50 g

Green onions - 7 g

Shallot - 7 g

Finely sliced lemon zest - 1,5 g

Mix in a bowl: the prawns, spring onions, shallots and lemon peel. Season and share out

between small glasses.

6. Presentation

Ingredients

Red tomato caviar

Crutomat (dried tomato akes)

Salt and pepper

Pour the consommé over the lling, add 1 tomato caviar, herb gel, tomato espuma and

nish with the crutomat.

This is one of two recipes that feature: gioi pepper