Soufflé with Tuna Mousse and Beet Juice, with Ginger-Lemon Cream

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Soufflé with Tuna Mousse and Beet Juice, with Ginger-Lemon Cream

Ingredients

Canned tuna in its own juice - 7.1 oz
Beetroot - 0 fl oz
10% cream - 1 fl oz
Salt - 0 oz
Raisins - 0.1 oz
Daikon - 0.5 oz
Celery salt - 0.2 oz
Meyer Lemon Juice - 1 fl oz
Citrus Zest Mix - 1.1 oz
Pickled Ginger Juice - 0 fl oz
Olive Oil - 0 fl oz
Thyme - 0 oz
Agar-Agar - 0 oz
Butter - 0.5 oz
Chocolate eggs - 3 pieces
Potato protein - 0.2 oz
Sugar - 0.1 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 113°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 248°F, baking for about 30-40 minutes. If the soufflé is slightly undercooked, dry it out at 122°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 104°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.