Cockle amuse with saffron & lemongrass

Hey guys, in this video I make a delicious cockle amuse. The cockles we first cook in a saffron broth and then we use this liquid to create a clear savory glass tartalette. After that we serve it with a beautiful lemongrass gel. Really a great amuse!

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Enjoy making this recipe!

Oven: 110 degrees Celsius for 70 minutes

For the cockles:
1 kg cockles
1 shallot
3 springs of thyme
300 grams of white wine
15 stems of saffron

For the tartelette:
170 grams of saffron broth
10 grams of glucose
50 grams of isomalt sugar
15 grams of potato starch
2 grams of salt

For the gel:
100 grams of ginger
100 grams of laos
2 limes
5 pieces of lemongrass
200 grams of sugar
200 grams of water
200 grams of white wine vinegar
6 grams of agar powder

Bon appetit!

Видео Cockle amuse with saffron & lemongrass канала Jules Cooking