You’ll get plenty of »Wows« from your guests with this elegant appetizer. Because the horsd’oeuvre by Star Chef Rolf Straubinger is a true work of art, from both a culinary and visually point of view! A delicate langoustine meets fine exotic melons matched with wasabi purée and yogurt sauce. Below, we reveal what you’ll need to handle the cooking spoon like a pro and create the heavenly palate-pleaser.
Serves 4 people as a starter
4 large deep-sea langoustines (cracked and skewered from top to bottom)
8 cubes marinated SanLucar Watermelons
12 balls of marinated SanLucar Cavallion Melon
8 cubes of pea chiboust
60g of pea-wasabi-cream
50g of lime vinaigrette
60g of langoustine froth soup
40g yoghurt
20g dried yoghurt crisp
Peas Chiboust Basic Recipe
250ml of milk
20g Mondamin (mix until smooth with 20g milk)
6 sheets of gelatine (soaked)
80g egg yolk
250g pea puree (see recipe)
½ SanLucar Lemon (juice and peel)
Wasabi, ginger water
140g egg whites (with 10g sugar, whipped to a froth)
Sea salt, sugar
Bring the milk, the sea salt and the sugar to a boil, remove from the heat, stir in the egg yolk quickly, add gelatine and place in a bowl. Add the pea puree and allow to cool. Season with lemon, wasabi, ginger juice and sugar.
When cooled, fold in the whipped egg whites. Fill into moulds and freeze. Cut in a frozen state, let thaw and serve.
Marinated Watermelon
1 SanLucar Watermelon cut the into cubes
(Edge length 1.5 cm / remove all seeds)
2 limes (grated zest and juice)
40g brown sugar
50g grenadine
15g rose water
20 leaves of mint
Coarse sea salt
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