Soufflé with Tuna Mousse and Beet Juice, with Ginger-Lemon Cream
Appetizers • European
Description
Soufflé with Tuna Mousse and Beet Juice, with Ginger-Lemon Cream
Ingredients
- Canned tuna in its own juice 5 oz
- Beetroot 0 fl oz
- 10% cream 0 fl oz
- Salt 0 oz
- Raisins 0 oz
- Daikon 0 oz
- Celery salt 0 oz
- Meyer Lemon Juice 0 fl oz
- Citrus Zest Mix 0 oz
- Pickled Ginger Juice 0 fl oz
- Olive Oil 0 fl oz
- Thyme 0 oz
- Agar-Agar 0 oz
- Butter 0 oz
- Chocolate eggs 3 pieces
- Potato protein 0 oz
- Sugar 0 oz
Step-by-Step Guide
Step 1
Vacuum seal the fresh tuna with salt, thyme, and olive oil, and sous-vide for one and a half hours at a temperature of 115°F. Place the tuna fillet and the juice left in the vacuum bag (without thyme) into a blender cup, add beet juice, cream, and isomalt, and blend until smooth: it should resemble a liquid puree. Place in the freezer until completely firm.
Step 2
Dissolve agar-agar in 50 grams of water, add a little salt and sugar, lemon zest, butter, lemon juice, 3 egg yolks, and ginger juice. Blend until smooth and cool. Once cooled, blend the mixture with an immersion blender and strain. The cream is ready.
Step 3
For the soufflé, whip 3 egg whites with salt and sugar, gradually adding starch, until stiff peaks form (it should taste slightly saltier than a regular meringue). Evenly spread the meringue on a silicone mat and place in a convection oven preheated to 250°F, baking for about 30-40 minutes. If the soufflé is slightly undercooked, dry it out at 120°F; it should turn out to be a delicate, crispy soufflé.
Step 4
Slice the daikon thinly and roll it into tubes. Make vegetable powder: dry the vegetables at a temperature not exceeding 105°F, then place them in a blender cup and grind to a powder.
Step 5
Once the tuna mousse has set in the freezer, remove it and slightly thaw it to blend with an immersion blender until it reaches a very thick puree consistency.
Step 6
Serve by preparing the plate: place the powder at the bottom, add the tuna mousse on top, and garnish with the daikon soufflé, cream, and microgreens.
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