Pumpkin crémeux with langoustine and charred mustard

Name: Pumpkin crémeux with langoustine and charred mustard
Ingredients: 1 Egg yolk; 100 g Butter; 1 Cream; 270 g pumpkin purée; 20 g Creamy gel; Salt and pepper; 100 g pumpkin purée; 1 Egg; 1 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

Salt and pepper

1green 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.