Dry-Kumato®, celeriac, lobster and G'Vine® gin crystals - Montse Estruch
Starters and salads

 

Ingredients (4 servings)

  • 800 g Kumato® tomato
  • 1 piece celeriac
  • 1 lobster from the Costa Brava
  • 50 cc of Gin G'Vine
  • 50 cc of water
  • 5 g vegetable gelling agent
  • 1/2 gram of gold dust
  • 2 flowers
  • Sal d’oro salt – freshly ground pepper
  • 100 cc olive oil

Elaboración de la receta

  1. Wash the tomatoes, remove the hard part, dry and crush in the Thermomix along with the olive oil, salt and pepper.
  2. Peel the celeriac, wash, dry and cut into pieces.
  3. Cook just covered with water until tender, season with salt and pepper.
  4. Blend in the Thermomix with the same water as the cooking juice, strain through a sieve.
  5. Keep refrigerated.
  6. Cook the lobster until it is just done.
  7. Cool quickly with ice and reserve all the juice.
  8. Pour the lobster juice into a saucepan, add olive oil and emulsify as if it were a mayonnaise.
  9. Strain through a chinois and set aside.
  10. Heat the gin with the water in a pan, bring to the boil, add the gelling agent with the gold powder, emulsify quickly and leave to cool on a tray.
  11. Cut the gin jelly into small cubes.

Stand out with  original serving ideas

Spoon the chilled celeriac-radish puree into a cocktail glass, add the Kumato® velvet, a slice of lobster, the juice emulsion, the gelatine cubes on the side, seasonal flowers and a sprig of pea sprouts.