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Carpaccio of scallops with a Pumpkin and Horseradish Bavarian cake

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Rate this recipe 4.3/5 (87 Votes)

Details

servings 4
Level of difficulty Easy
Preparation time 60mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Set up the workstation and weigh all the ingredients.
Cut the pumpkin into small cubes, cook in salted water.
Apart, soak the gellatine in a bowl of cold water.
Mix the pumpkin with the sheets of gelatine, squeezed drained, add the horseradish, reserve.
Make whipped cream, season it (salt, pepper, Espelette pepper). Fold in the pumpkin puree and then pour into sillicone moulds. Leave to set for 40 mins (chilled).

Step 2

Heat the court bouillon to a boil.
Place the crayfish (or prawns) in for 1 minute to cook, then remove them and set aside.
Reduce the balsamic vinegar until you get a syrup, reserve.

Make the vinaigrette. Mix the olive oil, balsamic syrup, the lime juice and wasabi.
Chop the fresh nuts into thin strips.
Remove the Bavarian cakes from their moulds and place one on each plate. Then place the carpaccio of fresh scallops on the plates.
Season with sea salt and some red berries and the nuts.
Arrange the lime zest on the Bavarian. Place a crayfish (or large prawn) and a sprig of dill on each plate.
At the last minute, pour the vinaigrette over the dish and serve cold.

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