3 italian mouli
80g parmesan cheese
120g fresh goat’s cheese
60g grated coconut
45g squid ink
200g (nyons) olives
200g beetroot juice
1 500g lobster
Cut the italian mouli into 18 cylinders, each with a 3cm diameter. Afterwards cook the mouli in boiling water for 6 minutes until it is well cooked then slice lengthways into 2. Slice through one side to get a brush effect.
Bring the cream to the boil and add the parmesan cheese. Cook for
And for the rest
Put the squid ink in a saucepan and add 45g water. Bring to the boil and add 3g of cornflour. Bring the beetroot juice to the boil. Add 2g cornflour and cook for 2 minutes until it is of a thick consistency. Make 6 20g balls using the fresh goat cheese and the honey, then roll them in the grated coconut. Cook the lobster in boiling water for 6 minutes then cool it down in icy water. Remove the shell, chop the claws and slice the tail. Put the olives in a pot and add 200g water. Crush the olives, bring to the boil and let them infuse for 1 hour. Pass them through a sieve, melt the gelatine and cool the mixture down in the fridge. When it is cold, cut into 2cm cubes.
Dip each mouli in the beetroot sauce and place on the plate. Add the three garnishes; olive jelly, goat cheese balls and chopped lobster claws seasoned with the beetroot sauce and mayonnaise, and top with the sliced lobster tail. Add some baby coriander for your own visual pleasure.
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