Ingredients
- 20langoustines (40-50 g per person depending on your plate - mine has a diameter of 10 cm)
- 6 tbspcream
- 1yuzu or 1.5 tbsp yuzu juice
- 5grams dried hibiscus
- Shell the langoustines and remove the intestinal tract and any roe.
- Finely chop the meat and divide it into four equal portions.
- Place each portion between two sheets of baking parchment and flatten with a rolling pin.
- Transfer everything to the freezer. The meat needs to be frozen solid, so it is best to prepare the langoustines the day before.
- Squeeze all the juice from the yuzu. Strain and blend with the cream.
- Leave in a warm place for about an hour or until thickened.
- Grind the hibiscus in a blender or coffee grinder to a fine powder.
- Pass through a sieve and store in a dry container.
- Remove the baking parchment from the frozen langoustines and let them thaw on a cold plate.
- Add a little salt.
- Spoon the yuzu cream around the edge of the plate.
- Dust the dish with the hibiscus powder using a small fine sieve.
