Grand Hotel Villa Serbelloni Luxury Magazine
30
AGO
2017

Published in:

Food And Wine

30 AGO 2017 Published in:
Food And Wine

GUACAMOLE ICE CREAM WITH COCONUT SOUP, RED SHRIMPS AND BLACK CUTTLEFISH WALNUTS

Grand Hotel recipes by Ettore Bocchia

Ingredients for 1 person

5 Sanremo red shrimps
3 g of chives
1/2 ripe avocado
1/2 lime
2 cl of water
10g of red onion
10g of extra virgin olive oil
chili pepper
30 g of coconut stock
vegetable salted pods
salt
liquid nitrogen

Preparation

Blend the avocado with lime juice, water, onion, salt, half of the oil and chili pepper.
Pour into the bowl and prepare an ice cream by cooling with liquid nitrogen.
Peel the shrimp, cut them into mussels and season with the remaining oil and chives.
Place the coconut broth, guacamole ice cream and prawns in the dish.
Finish with extra virgin olive oil and crispy waffle.

Ingredients for the coconut soup

1 liter light broth
15 g of rice
30 g shallots
40 g of coconut milk or puree
300 g fresh coconut
salt

Preparation

Combine all the ingredients and boil on slow fire for about two hours.
Blend with the cutter and pass to the colander.
Must be white and with intense coconut flavor.

 

Black sepia Waffles

Ingredients

100 g of maize
100 g of rice starch
50 g of black sepia
150 g of fish cartoon
5 g garlic centrifugal
salt

Preparation

Mix all the ingredients in cold and create the gel by heating and mixing. Once the gel is obtained, let it rest, wrapped in a transparent film sheet, until it becomes lukewarm.
With sterile gel make balls of diameter about 1/3 of that of the waffle plate, heated to the maximum temperature.
Lay each ball at the center of the plate and press the top, first gently and then with more force, to achieve full water evaporation and consistency.

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