Langoustine with structures of pumpkin, pumpkin spice espuma and kalamansi, Salt-conscious three-course menu 2024

[Yield: 10 pieces | 1 per person]

• 10 pieces of langoustine
• 30 grams unsalted butter
• 2 grams Verstegen World Spice Blends pumpkin spice
• 200 grams of kataifi

Ingredientspumpkin toffee

[Yield: 1350 grams | 35 grams per person]

• 3 kg. bottle pumpkin, diced
• 500 ml. whipped cream
• 10 g rosemary
• 2 bay leaves
• extra virgin olive oil as required

Pumpkin sponge cake ingredients

[Yield: 150 grams | 10 grams per person]

• 150 grams of pumpkin puree
• 160 grams of egg white
• 80 grams of ground pumpkin seeds
• 30 grams of flour
• 60 grams of egg yolk

Ingredients pumpkin spice espuma

[Yield: 500 grams | 15 grams per person]

• 700 grams of bottle pumpkin
• 4.5 grams of gelatine leaf
• 1 lime, juice
• 2 grams Verstegen World Spice Blends Pumpkin Spice
• 100 grams whipped cream

Ingredients puffed spelt

[Yield: 200 grams | 5 grams per person]

• 200 grams of spelt
• 5 grams Verstegen World Spice Blends Pumpkin Spice

Ingredientskalamansi dressing

[Yield: 205 grams | 15 grams per person]

• 45 grams palm sugar
• 50 grams of water
• 110 grams of kalamansi sauce

Other ingredients

• 100 ml chive-parsley oil
• Zorri Cress, Koppert Cress

Methodlangoustine

1. Clean the langoustine and place on a tray in the refrigerator to dry slightly on the surface.
2. Meanwhile, heat the butter and pumpkin spice to 80°C.
3. Brush the langoustines with the pumpkin spice butter and leave to solidify in the refrigerator.
4. Make nice long strips of the kataifi, and roll them tightly around the langoustines. Let rest again in the refrigerator.
5. Fry the langoustines a la minute in clarified butter over medium-high heat. The kataifi should be golden brown and super crispy, the langoustine perfectly glazed.

Method pumpkin toffee

1. Drizzle the diced pumpkin with olive oil.
2. Place on baking paper in the oven preheated to 140°C.
3. Cook the pumpkin for about 1 hour. The cubes should be thoroughly soft, and lightly coloured.
4. Meanwhile, boil the cream together with the rosemary and bay leaf as far as possible for 25-30 minutes.
5. Strain the reduced cream.
6. Place the pumpkin cubes in the (thermo) blender and add a good splash of extra virgin olive oil and pepper.
7. Whirl with the cream to a super-smooth cream by adding just enough water to keep the blender running well.
8. Pass through a fine sieve and season to taste.

Method pumpkin spice espuma

1. Peel the pumpkin with a peeler and cut into pieces.
2. Remove the seeds and push the pumpkin pieces through a juicer.
3. You now have about 500 millilitres of juice. Place the gelatine leaves in ice-cold water for 10 minutes.
4. In the meantime, boil the juice of the pumpkin together with the pumpkin spice on low heat to 300 millilitres.
5. Squeeze the gelatine sheets and stir them into the warm reduced pumpkin juice.
6. Remove from the heat and season with lime juice.
7. Rub through a sieve. Add the whipping cream and mix well.
8. Put this mixture into a siphon, aerate with 1 cartridge and store in the refrigerator until use.

Method of kalamansi dressing

1. Bring the palm sugar and water to a boil together and roll until the sugar dissolves.
2. Cook until caramelised and deglaze with the kalamansi sauce.
3. Bring to the boil one more time and pour into a bowl to cool completely.

Method puffed spelt

1. Soak the spelt overnight in enough cold water; the spelt should be completely submerged.
2. Pour off the water and put on with 500 grams of fresh water and boil until the spelt is fully cooked, about 15 minutes.
3. Drain the spelt again and steam well.
4. Lay out on baking paper and place in the dehydrator at 60°C.
5. Dry overnight until the spelt is thoroughly dry.
6. In a pan, heat the sunflower oil to 220°C.
7. At once, add the spelt to the hot oil and let it puff for 10-20 seconds.
8. Sprinkle lightly with pumpkin spice.

Method pumpkin toffee

1. Sprinkle the pumpkin cubes with some olive oil.
2. Place on baking paper in the oven preheated to 140°C.
3. Cook the pumpkin for about 1 hour. The cubes should be thoroughly soft, and lightly coloured.
4. Meanwhile, boil the cream together with the rosemary and bay leaf as far as possible for 25-30 minutes.
5. Strain the reduced cream.
6. Place the pumpkin cubes in the (thermo) blender and add a good splash of extra virgin olive oil and pepper.
7. Whirl with the cream to a super-smooth cream by adding just enough water to keep the blender running well.
8. Pass through a fine sieve and season to taste.

Method pumpkin sponge cake

1. Whirl all ingredients in the blender until smooth.
2. Sieve the mixture and then pour into a half-litre siphon.
3. Aerate the siphon with 2 whipping cream cartridges.
4. Pipe the mass into cardboard coffee cups where a hole has been poked in the bottom with a knife. Fill the cups to a maximum of half.
5. Place them in the microwave at full power for 50 to 60 seconds. Note: every microwave oven is slightly different, so you should carefully test how long this recipe needs in your microwave.
6. Let the cups cool upside down.
7. Cut open the cups to remove the sponge cake.

Total amount of salt: 0.44 grams per person

Link the dish

Recipe: Gastronomixs