Pumpkin crémeux with langoustine and charred mustard

Name: Pumpkin crémeux with langoustine and charred mustard
Ingredients: 1 Egg yolk; 100 g Butter; 1 Cream 35%; 270 g pumpkin purée; 20 g Creamy gel; Salt and pepper; 100 g pumpkin purée; 1 Egg; 1 units.eetlepel green mustard; 6 g Creamy gel; 20 g Sugar; langoustine; vegetable sheet carrot; Coarse mustard; Olive oil; Carrot

This dish consists of: Pumpkin crémeux, green mustard cream, seared mustard, pumpkin jelly with langoustine, vegetable sheet of carrot and chantenay carrot.

Ingredients

1Egg yolk

100gButter

270gpumpkin purée

20gCreamy gel

1Egg

1Cream 35%

Salt and pepper

1units.eetlepelgreen mustard

100gpumpkin purée

6gCreamy gel

20gSugar

Coarse mustard

Olive oil

langoustine

vegetable sheet carrot

Carrot

Preparation

Mix all ingredients well, except the butter.
Heat to 82°C, stirring constantly.
Let cool to 40°C and then stir in the butter.
Fill the desired mold and freeze.

Bring the cream to a boil and add the green mustard.
Season with salt and pepper.

Heat a generous splash of olive oil.
Scoop the coarse mustard into the olive oil and continue heating and stirring until only the toasted mustard seeds remain.

Mix all ingredients using a hand blender or blender.

Place the pumpkin crémeux in a ring shape on the plate.
Clean the langoustine and roast the tail.
Place the langoustine tail in the ring of pumpkin crémeux.
Spoon a little green mustard cream next to it.
Fry the carrot vegetable sheet until crispy, break it, and stick it into the ring.
Spoon a little charred mustard next to the carrot sheet.
Halve the baby carrot lengthwise, brush with olive oil, and roast with a blowtorch.
Place the baby carrot next to the langoustine tail.
Pipe the pumpkin jelly above and below the crémeux on the plate.