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.