Enjoy it with your lover…!
Please note that a siphon is necessary for this recipe.
A tip : the espuma can also be enjoyed cold, with a salmon carpaccio for example…
In this case, prepare it in advance, let cool down, and set aside in the fridge.
For 2 people
- 6 fresh scallops
- 6 green asparagus
- Olive oil
- 1 handful of baby spinach leaves
- 220ml (1 cup) of coconut milk
- 1 bergamot leaf
- 1 lemongrass stalk
- 2 passion fruits
- 1/2 tsp of fish stock
- 1 pinch of salt
- 1 pinch of sugar
- 2 tsp of nem sauce
- 1 gelatin sheet
Place the gelatin sheet in cold water.
In a pan, pour the coconut milk with the passion fruit juice, the bergamot leaf, the lemongrass cut in pieces, le fish stock, the nem sauce, the sugar and the salt. Bring to a boil and leave a few minutes on low heat to infuse.
In the meantime, sauté the asparagus in a frying pan with a drizzle of olive oil. Then add a little bit of water to end the cooking. The asparagus must stay crispy.
Pour the coconut milk preparation in a blender with a handful of spinach baby leaves (save a few ones for decoration) and mix finely. Sieve carefully.
Heat again the preparation and bring to a boil, then remove from fire and add the gelatin sheet. Mix and pour in the siphon (be careful because it’s going to be hot). Close, add the gas capsule and shake a dozen time.
In a pan, sauté the scallops with a drizzle of olive oil, one minute on each side.
Place the scallops and the asparagus in the plates, and coat with the espuma. Place a few spinach baby leaves on top and serve immediately.
Plates: Venise, Au Roi Or @ Bernardaud