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Prawns, potato mousseline and beurre noisette

Prawns, potato mousseline and beurre noisette under a 'hit me' crisp.

Halloween is the perfect opportunity to show your creativity. We are happy to inspire you for this. Our chefs went into the kitchen to create accessible, but also certainly surprising creations. Adding a touch of Halloween to your menu is a piece of cake this way!

Ingredients

150gIsomalt
300gFondant
10gcarrot powder
150gGlucose syrup

250gUnsalted butter
3gFleur de sel
60gPanko

Potato mousseline
Gambero Rosso

Preparation

  1. Boil the fondant, glucose syrup, and isomalt to 165°C.
  2. Pour onto parchment paper and let harden well.
  3. Break into pieces and blend into powder in a blender.
  4. Add the carrot powder.
  5. Sift a layer of powder onto a baking mat and briefly bake at 190°C until the sugar has melted again.
  6. Let harden again and store in a well-sealed container.

  1. Slowly brown the unsalted butter together with the panko and salt over low heat.

  1. Spoon the potato mousseline onto the plate.
  2. Sauté the prawns in olive oil with a bit of garlic and season with salt.
  3. Peel the prawns.
  4. Place them on the potato mousseline.
  5. Spoon the beurre noisette around the dish.
  6. Place the 'hit me crisp' on top.