By Sophie Claudet
& Robert Hackwill
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Soy is one of the great Japanese staples, and Theirry Voisin uses it to great effect in this latest recipe for "Taste".
Ingredients:
400g poultry
20cl poultry stock
4 egg yolks
5cl water
30g soy milk cream
30g whipped cream
Salt
1 gelatine sheet
1 lobster
20cl lobster consommé
2 gelatine sheets
3 drops of olive oil
Chives
Flowers
Celery
Step by step :
- Whisk the egg yolks till creamy
- Add the gelatine
- Add the poultry, cooked and puréed, then the soy milk cream, followed by the whipped cream
- Pour into a ramekin, verrine, or similar small bowl
- Place the carved lobster on top , and the celery for that extra crunchiness
Presentation :
- Top off the plate with the lobster aspic, flower petals, and the chives
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