Venus Brownshells with Cherries and Seaweed Sorbet

By corlear

Ingredients

• For the venus brownshell juices:
• 32 large venus brownshells (2 ozg/unit)
• For the venus brownshell gelatin:
• 1/2 cup venus brownshell juices (see previous step)
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the seaweed sorbet:
• 2 cups water
• 41/4 oz fresh dulse seaweed
• 13/4 oz fresh nori seaweed
• 2/3 oz dextrose
• 1.5 sheets gelatin (previously rehydrated in cold water)
• For the cherries:
• 51/4 oz cherries, very ripe.
• For the sesame vinaigrette:
• 1/2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1 tbsp soya sauce

Details

Servings 4

Preparation

Step 1

For the venus brownshell juices:
1. Open the venus brownshells with a knife. Extract the venus brownshells, separate the red part, the peduncles and drain off as much or the juices as possible from inside the shell. Throw away the rest.
2. Reserve the 12 largest red parts.
3. Open the rest of the red parts, horizontally flatten with a knife and finely chop.
4. Sieve the venus brownshell juices and keep on one side.

For the venus brownshell gelatin:
1. Heat a ¼ of the venus brownshell juices and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the juices.
3. Leave to set in the fridge for a minimum of 3 hours.

For the seaweed sorbet:
1. Shake the seaweed to get rid of the cooking salt.
2. Hydrate in a generous amount of water for 5 seconds. Drain.
3. Cut the seaweed into uneven pieces.
4. Put the seaweed and the water in a blender. Blend until you get a smooth mixture.
5. Strain and then sieve the mixture.
6. Place a ¼ of the mixture and the dextrose in a pan.
7. Stirring continuously, heat the mixture to 185ºF over a medium heat and dissolve the gelatin in it.
8. Remove from the heat and mix with the rest of the mixture. Season with salt.
9. Leave to rest in the fridge for at least 6 hours.
10. Process in the ice cream maker and keep in the fridge.

For the cherries:
1. Open the 6 firmest cherries in half and remove the stone.
2. Remove the stone from the rest of the cherries and liquefy. Strain.

For the sesame vinaigrette:
1. Mix all the ingredients together and emulsify.

Final Steps & Preparation:
1. Break up the venus brownshell gelatin and place 3 dessert spoons of gelatin in a large soup plate.
2. Put a venus brownshell peduncle beside each spoonful of gelatin.
3. Dress the venus brownshell julienne with a little sesame oil vinaigrette.
4. Place one of the whole red parts of the venus brownshell next to each peduncle and sprinkle the julienne over it.
5. Place 3 cherry halves on each plate without touching the venus brownshells and a little cherry juice on each cherry half.
6. Finish with a dessertspoon of seaweed sorbet on the side of each dish.