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Marine expression

Paul Liebrandt

Écume de mer
200 ml water
150 ml white beer
150 ml clam juice
150 ml lemon juice
0,5 g Xanthan
3,5 g lecithin

Carrot Purée
500 g carrots, peeled and small diced
300 g carrot juice
100 g white beer
1 bunch of thyme
10 cardamom grain
peel of 1 orange
extra virgin olive oil
1 g xanthan

Black Konbu Gelée
15 g Kombu
2 ea lemongrass (bruised and sliced)
4 ea Kaffir lime leaves
¼ tsp coriander
¼ tsp szechuan peppercorns
1 ea meyer lemon (zest peeled and blanched)
1 ea orange (zest peeled and blanched)
1 tsp squid ink
350 g water
4 g bonito
2% gelatin

Shellfish Consommé

4500 g langoustine bones
2 sliced shallots
2 garlic cloves
1 stalk of lemongrass (chopped)
1 scallion (sliced)
8 kaffir lime leaves
1 small piece of galangal root (chopped and peeled)
4 saffron threads
water to cover
5% gelatin

Goat Milk Chantilly
600 g goat milk
0,5 g malic acid
1% Gellan F

Green Apple Wakame
400 g apple juice
9 g calcium lactate
1,5 g Xanthan
20 g cilantro purée
85 g brunoise apple
4 g seabens powder
1 g wakame powder
filtered water
7 g alginate
Salt/Water Mix
100 g water
2 g salt

Cippolini Onion Meringues
250 g egg white
100 g dextrose
7 g Versa Whip
28 g powdered egg white
50 g cippollini onion purée
80 g powdered sugar
10 g lemon juice
1 g Xanthan


Écume de Mer
Add clam juice, lemon, water, beer to gelatin mix strain. Strain.
Chill over ice to 35° C. Emulsify with hand blender before plating.
For light foam: blend Xanthan, Lecithin & Liquids.

Carrot purée
Sweat the sliced carrots in the olive oil, no color to soften. Add bouquet garni (orange/thyme/cardamom), add liquids and cook covered until liquid is reduced by half. Only put carrots in the blender, add xanthan. Let blender run for very thick purée and pass, adjust seasoning.

Black Konbu Gelée
Combine water, konbu, lemongrass, kaffir, coriander & peppercorns. Bring to 85° C. Steep for 15 minutes. Take off heat & add soaked gelatin, zest & bonito. Let sit for 10 minutes. Strain through chinois. Cool to room temp. Add squid ink though chinois – hand blend. Soy to taste. Vaccum in a ½ hotel pan to remove air. Cool over ice bath to 3.5° C to set plate.

Shellfish Consommé
Heat peanut oil to smoke point, add shellfish bone and cook over high heat for 10 min – no smoke/do not burn!. Lightly caramelize shallots and garlic, lemongrass and galangal in separate pan. Add contents of two pans together then add saffron. Cover with water and add dried shrimp, lime leaves. 40 minutes of cooking very slowly. Skim off any impurities, strain

Add soaked gelatin to broth, dissolve and freeze flat in a hotel pan
When frozen take out and line hotel pan with cheesecloth, let frozen broth defrost overnight in fridge.
Reserve clear broth that has dripped.

Goat Milk Chantilly
Bring goat milk up to 90°C, add in Gellan. Hand blend, add malic acid. Pour over ice to form solid block. Blend (over ice) to form fluid gel. Strain and vacuum out air. Keep cold.

Green Apple Wakame
Mix Apple Juice with Calcium and Xantana. Add Cilantro Purée. Strain through chinoise. Add brunoise apple, seabeans powder. Put in ½ sphere mold and freeze. When it is frozen, drop into solution for 2 minutes. Rinse in mineral water and conserve in salt/water mix.

Cippolini Onion Meringues
Blend all ingredients in a blender. Whisk egg whites, egg white powder, sugar, versa whip until triple in size. Spread thinly over acetate and dry overnight at 200°F. Take off acetate, store in airtight box.