Mini tartelette with prawn bavarois and ras el hanout

Name: Mini tartelette with prawn bavarois and ras el hanout
Ingredients: Mayonnaise; 250 g Cream 35%; 250 g QimiQ; 100 g Cooked prawns; Ras el hanout; 3 Gelatine sheets; Mini tartelette; Spring onion; Jorda mix grains and seeds; Chive oil; Fivola blossom

A crispy mini tartelette filled with smooth prawn bavarois with ras el hanout, finished with spring onion mayonnaise, grains & seeds mix, and fivola blossom.

Ingredients

Mayonnaise

250gCream 35%

250gQimiQ

100gCooked prawns

Ras el hanout

3Gelatine sheets

Mini tartelette

Spring onion

Jorda mix grains and seeds

Chive oil

Fivola blossom

Preparation

Soak the gelatin in cold water.
Blend the cooked prawns in a food processor.
Heat the cream and dissolve the soaked gelatin in it.
Add the QimiQ and blended prawns, and season with pepper, salt, and ras el hanout.
Pour the bavarois into a mold suitable for the mini tartelette and let it set.
For the spring onion mayonnaise, blend the green part of the spring onion with mayonnaise. Strain until smooth and add a few drops of chive oil.
Fill the mini tartelette with the prawn bavarois.
Garnish with spring onion mayonnaise, spring onion, and a sprig of fivola blossom.
Finally, sprinkle with the grains & seeds mix.