La vie en rose

Sang Hoon Degeimbre

INGREDIENTS

For 4 people

1 breton lobster

cosmo flowers (in season)

4 young plants
pea plant tendrils
claytonia perfogliata (miner's lettuce)
mallow
dill

For the tuberous nasturtium
1 tuberous nasturtium root
50 g of sushi
50 g of water

For the beetroot water
200 g of red beetroots
100 g of water
3 g of salt
15 g of fine sugar

For the beetroot meringue
125 g of beetroot water
125 g of egg whites
7.5 g of dried egg whites
25 g of fine sugar

For the yuzu beetroot water jelly
200 g of beetroot water
15 g of white wine vinegar
5 g of yuzu powder
1.5 g of gold gelatine
 

 

METHOD

For the breton lobster
Steam the lobster at high pressure for 4 minutes and cool immediately, keeping it straight while it cools. Shell it and leave it to rest in a little beetroot juice with a tiny pinch of curry

For the tuberous nasturtium
Finely slice the nasturtium root and marinate overnight in the water and sushi.

For the beetroot water
Chop the beetroots in the Thermomix for a minute on setting 7. Pour into a container with water, salt and sugar. Generate an ultrasound wave with an amplitude of 100 for 10 minutes. Filter and collect the water.

For the beetroot meringue
Place everything in a pestle. Crush for 5 minutes at a medium speed. Leave to rest for 2 minutes. Crush for 10 minutes at a steady speed. Place on some baking paper on a baking sheet. Bake at 100°C for 90 minutes. Cut when cold.

For the yuzu beetroot water jelly
Soften the gelatine in cold water. Heat the beetroot water and vinegar to 35°C. Infuse the yuzu for 3 minutes and filter. Add and dissolve the gelatine. Leave to rest for 5 minutes and drain onto a round plate. Leave to cool at room temperature.

Presentation
Place two parts of lobster and three cubes of beetroot on the yuzu beetroot jelly. Arrange the various elements of the garnish and herbs