Piccalilli mousse with crispy kataifi, gherkin and tangy mayonnaise

This amuse-bouche was created by Tom Lamers, chef of Het Koetshuis and member of the Culinary Team The Netherlands.

This dish consists of:

Kataifi nests
Piccalilly sphere
Piccalilly dip
Sour mayonnaise

Ingredients

Kataifi

Olive oil

Salt

150gwhipped cream

300gminced piccalilli

4units.itemsGelatin sheets

200gminced piccalilli

25gvegetal

300gWater

basic mayonnaise

Lemon juice

Lemon zest

Preparation

Mix the kataifi with olive oil and season with salt.
Make small nests and bake under pressure in a mold at 150°C for 10 minutes.

Heat 150 grams of the minced piccalilli and dissolve the soaked gelatin in it.
Mix again with the other 150 grams of piccalilli.
Combine with the cream and piccalilli and pipe into small marble molds.

Bring all ingredients to a boil while stirring.

Mix everything to taste.