Ingredients
- 400 g of cream of shellfish soup (can be substituted with any purée or cream)
- 250 g of cream
- 150 g of pasteurised egg yolk
- 1 gelatine sheet for every 300 g of mixture
- 20 g of mayonnaise
Preparation
To prepare this recipe, start by vacuum packing the cream of shellfish soup, the cream and the yolk in a vacuum bag. Cook the mixture in the SmartVide sous-vide cooker at 85ºC for 45 minutes until the mixture has a creamy texture.
After 45 minutes, remove the mixture from the bag and add the gelatine sheets, after having previously soaked them in water. Blend the mixture with a hand blender.
Place the mixture on the plate that will be used to serve and leave to set. To serve, add some spots of mayonnaise and rosemary flowers.
In this recipe, the sous-vide technique helps to control the cooking process and concentrate and enhance the flavours and aromas of the products.
Notes from the chef
