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Cone with tuna and yuzu

Tuna tartare prepared with kaffir, sesame oil and soy sauce in a crispy waffle cone, yuzu gel and a light foam of 5-spice.

Ingredients

100gUnsalted butter
2units.itemsEggs
Salt
50gsugar-free almond milk
50galmond milk
15gfurikaki
75gAlmond flour
1units.itemswaffle and cone maker
5gSosa gelespessa

150gTuna
3Tomasu sweet & spicy soy sauce
6units.itemsdrops of sesame oil
0.5units.itemskaffir lime zest
4Oil

75gSugar
125gWater
5gAgar Agar
75gYuzu juice

1Whipped cream
1units.itemsKidde
Pepper
2units.itemspatterns
3Vegetable stock
25-spice spices
Salt
35gSosa proespuma fred

zorri cress
Vene cress

Preparation

  1. Melt the butter.
  2. Mix the rest of the ingredients, except the gelespessa, into the melted butter to make a batter.
  3. Finally, mix the gelespessa into the batter.
  4. Using a waffle and cone maker, make cones from the batter.

  1. Cut the tuna into fine cubes.
  2. Gently mix the remaining ingredients into the tuna to make a tartare.

  1. Bring the yuzu juice to a boil together with the sugar and water.
  2. Add the agar agar, stir well, and let it simmer gently for about 1 minute.
  3. Pour the mixture into a container and let it cool in the refrigerator.
  4. Blend the cooled mixture with a blender until you have a nice, smooth gel mass.

  1. Mix all the ingredients well together.
  2. Pour this into a siphon and charge with two cartridges.

  1. Pipe some yuzu gel into the bottom of the cone.
  2. Place the tuna tartare on top, then add some more yuzu gel.
  3. Pipe a dollop of 5-spice foam on top of the cone.
  4. Optionally garnish with zorri cress and vene cress.