Langoustine Tuille

Blend all of the ingredients together.

Spread into a shape on guided tuille mat.

Bake at 135 celsius for 12 minutes.

Place onto a tray and spray with red and then gold aerosol.

Dust with prawn cocktail powder.

Langoustine cream

Soak the gelatine and set aside.

Warm the remaining ingredients (except the creme fraiche) together until simmering, whilst blending with a small stick blender.

Blend in the gelatine.

Blend in the creme fraiche.
Season with Minus8 veget8 and cayenne pepper (to taste / eye)

Put into piping bags and chill

Yoghurt wasabi gel

Set the whey with agar

Blend the rest of the ingredients in and make as a normal gel.

Keep refrigerated until service.

Buttermilk sheet

Dissolve agar, titanium and salt in the dashi and heat to above 85C until the agar is activated.

Add the soaked gelatine and stir to dissolve.

Add buttermilk and pass through a sieve onto a nonstick gastro tray.
Refrigerate for 20 minutes until set.

Cut the sheets with a 6 cm round cutter and carefully lift onto baking paper.

Tartare

Season the tartare with the reduced bisque.

Take 20g the of seasoned tartare and quenelle onto one half of a buttermilk sheet.

Fold the buttermilk sheet in half to make a half-moon and place it on the right-hand side of the plate.
Arrange individual beads of caviar on top of the buttermilk sheet

Pipe small beads of dashi vinegar gel in the spaces between the caviar.

Next to the buttermilk sheet, spoon a small rocher of the wasabi yoghurt gel.
Sauce the dish with the chilled green juice.

Bisque

Take 2 langoustine tuilles and make a sandwich with the langoustine cream.

Place on a stand.

Serve the “bisque-it” and tartare together as a two-part dish.