Kaffir lime scampi, royale sauce and cardoncelli mushroom carpaccio

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