- 400 g of cream of shellfish soup (can be substituted with any purée or cream)
- 250 g of cream
- 150 g of pasteurised egg yolk
- 1 gelatine sheet for every 300 g of mixture
- 20 g of mayonnaise
To prepare this recipe, start by vacuum packing the cream of shellfish soup, the cream and the yolk in a vacuum bag. Cook the mixture in the SmartVide sous-vide cooker at 85ºC for 45 minutes until the mixture has a creamy texture.
After 45 minutes, remove the mixture from the bag and add the gelatine sheets, after having previously soaked them in water. Blend the mixture with a hand blender.
Place the mixture on the plate that will be used to serve and leave to set. To serve, add some spots of mayonnaise and rosemary flowers.