Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France
Yields 10
Carrot Jelly
600ml Carrot juice
50g Ginger
40g Soya
400ml Orange juice
Scallop farce
750ml Cream
600g Scallop
100g Carrot
100g Celery
250g Whitting
100 Passion fruit
Parmesan Sable
4 nos Egg
200g Butter
100g Hazelnut powder
50g Parmesan
40g Flour
100ml Squid ink
Salt to taste
Marinated scallop
100g Scallop
10g Passion fruit
1g Combawa Zest
10ml Orange juice
Salt o taste
Crème Monté Citrus fruit
150ml Cream
25ml Orange juice
Salt/pepper to taste
Method
Orange – carrot jelly
Make a carrot and orange juice. Boil to extract only the juice.
Mix this with the soy paste.
Farce fine Muslin :
Process the scallop in a food processor.
Add the egg whites. Beat until frothy and strain.
Add in the previously cut and sautéed carrots and celery.
Bake at 70 ° C for 6 minutes.
Scallop Carpaccio:
Finely chop the scallop.
Marinate the scallop with the passion fruit , citrus zest , lemon juice .
Reduce the marinating juices.
Sable squid ink :
Mix the butter and salt
Add the squid ink.
Add the eggs one at a time. Finish by adding flour.
- Bake for 16min at 150 ° C.
Whipped cream :
Whip the cream till soft peaks form.
Add salt, lemon juice and passion fruit.
Finish with a splash of marinating reduction.
