Hot Version of Joël Robuchon’s “Gelée de Caviar a la Crème de Chou-Fleur”

By corlear

Ingredients

• For the lobster consommé:
• 2 cups lobster carapaces and heads
• 1 3/4 oz onion, diced
• 1 3/4 oz carrot, diced
• 1 tbsp tomato purée
• 1 1/4 cup water 0.4º olive oil
• For clarifying the lobster consommé:
• 3/4 oz carrot
• 2/3 oz leeks
• 1 3/4 oz tomato, grated
• 1/2 cup egg whites
• 1/2 oz pilé ice
• 2 cups lobster consommé (see previous instruction)
• For the hot lobster gelatin:
• 1 1/4 cup clarified lobster consommé (see previous step)
• 3/4 oz powdered agar-agar
• For the cauliflower purée:
• 7 oz cauliflower
• 1 1/2 tbsp single cream (35% fat)
• salt
• For the caviar:
• 4 oz osietra caviar

Details

Servings 4

Preparation

Step 1

For the lobster consommé:
1. Lightly brown the lobster carapaces and heads with a little oil over a medium heat.
2. Add the vegetables, stir gently and add the concentrated tomato purée. Stir. Leave to cook for a few minutes and add the stock from cooking the lobster.
3. Cook for 20 min over a low heat so that the stock does not become cloudy.
4. Remove from the heat and leave to rest for 20 min. Strain and sieve. Reduce until you get a tasty stock. Season with salt.

To clarify the lobster consommé:
1. Heat the stock to boiling point and then lower to simmering point, so it does not boil away.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks (“brunoise”).
4. Mix the diced vegetables with the tomato.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process).
9. Remove from the heat and leave to rest for 5 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.

For the hot lobster gelatin:
1. Season the lobster consommé and mix it with the powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and foam.
3. Leave to cool, but do not allow it to set and place it on the cauliflower purée to fill another third of the bowl. Leave to set in the fridge for at least 3 hours.

For the cauliflower purée:
1. Remove the stem from the cauliflower and only leave the head. Cover with cold water and bring to the oil.
2. Change the water, return to the heat and cook until tender.
3. Drain and blend the cauliflower with the cream while still hot until you get a smooth purée. Season with salt and strain.
4. Fill a third of a glass bowl with cauliflower purée, pressing lightly down.

Finishing Touches & Presentation:
1. Cover with cling film and heat in a steamer.
2. Cover the hot gelatin with the caviar and serve.