Kaffir scampi, royale and cardoncelli mushroom

KAFFIR LIME SCAMPI, ROYALE SAUCE AND CARDONCELLI MUSHROOM CARPACCIO
FOR THE ROYALE SAUCE
Blend all the ingredients together.
Pour into the bottom of a dish.
Bake for 10 minutes at 100°C.
FOR THE LEMON TUILE
Blend all the ingredients together.
Pour into Gourmand PLUME mould.
Bake at 150°C for 7-8 minutes.
Remove carefully from the mould.
COMPOSITION OF THE DISH
Cook the scampi in butter.
Place the cardoncelli mushroom carpaccio on a plate.
Add the scampi.
Garnish with the lemon tuile, previously made with the Gourmand PLUME.
INGREDIENTS for 6 people
FOR THE ROYALE SAUCE
- 250 g cream
- 250 g scampi bisque concentrate
- 165 g egg whites
- 5 g salt
- pepper
FOR THE LEMON TUILE
- 100 g egg whites
- 50 g butter
- 80 g flour
- 10 g lemon zest
- 1 g green colour
FOR THE KAFFIR LIME SCAMPI
- scampi, 1st choice
- kaffir lime butter
- scampi royale sauce
- cardoncelli mushroom carpaccio
- lemon tuile
INGREDIENTS for 6 people
FOR THE ROYALE SAUCE
- 250 g cream
- 250 g scampi bisque concentrate
- 165 g egg whites
- 5 g salt
- pepper
FOR THE LEMON TUILE
- 100 g egg whites
- 50 g butter
- 80 g flour
- 10 g lemon zest
- 1 g green colour
FOR THE KAFFIR LIME SCAMPI
- scampi, 1st choice
- kaffir lime butter
- scampi royale sauce
- cardoncelli mushroom carpaccio
- lemon tuile
PRODUCTS USED FOR THIS RECIPE
PRODUCTS USED FOR THIS RECIPE