A special geometric composition made with a ring of shortcrust pastry, diced of tuna and avocado foam. This is a stunning way to bring a delicious appetizer to the table.
Difficult to eat it? Absolutely not. Just break the dough ring and eat it like an homemade cracker.
Equipment
- Smartwhip cream charger
- Cream dispenser
- Fine sieve
- Blender
- Mixer
- Pasta bowl
Ingredients
Shortcrust pastry ring
-
50 gr cold butter
-
25 gr cold water
-
100gr flour 00
-
A pinch of salt
Tartare
-
50 gr of fresh tuna
-
Soy sauce as needed
Avocado foam
-
250 gr of avocado
-
100 gr fresh cream
-
Salt as needed
Directions
Shortcrust pastry ring
- Put the flour, the butter in pieces and a pinch of salt in the mixer and blend everything for a few seconds.
- Then add the ice water and knead the dough for 2 minutes until it is compacted. Transfer it to a pastry board.
- Knead it with your hands just for a few moments. Wrap the dough in plastic wrap and let it rest in the fridge for at least 40 minutes before using it.
- Roll out the dough, roll it around the pasta bowl, brush it with a little water and pass it on a plate with the poppy seeds.
- In the oven at 180 degrees for 15 min.
Tartare
- Season the diced tuna with a dash of soy sauce.
Avocado foam
- Blend and sift the avocado.
- Add cream and salt and transfer it directly to the cream dispenser.
- Attach the nitrous oxide cream charger to your cream dispenser, charge with 4 bar and shake it vigorously.
- Cool in the refrigerator for a minimum of 2 hours. Shake it again before serving.
Serving
Fill the dough ring with the tuna tartare and finish up with the avocado foam.