Terrine of octopus and airy tomato mousse

Name: Terrine of octopus and airy tomato mousse
Ingredients: 2 Shallots; Olive oil; 1 Lime zest; 1 Garlic clove; 1 dl dry white wine; g terrine mold; 1 octopus; 25 g Sambai; 150 g Tomato juice; 30 g Soft goat cheese; 20 g Cream; 6 g Gelatine; 50 g Egg white; 100 Unsweetened whipped cream; silicone mold polpo; Gambero Rosso powder; ml Lime; Gambero Rosso essence

Terrine of octopus and airy tomato mousse.

Ingredients

2Shallots

Olive oil

1Lime zest

1Garlic clove

1dl dry white wine

gterrine mold

1octopus

25gSambai

150gTomato juice

30gSoft goat cheese

20gCream

6gGelatine

50gEgg white

100Unsweetened whipped cream

silicone mold polpo

Gambero Rosso powder

mlLime

Gambero Rosso essence

Preparation

Finely chop the shallot and garlic.
Sauté these together with the lime zest in some olive oil.
Deglaze with the white wine.
Add the thawed octopus to the pan and let it cook for about 1.5 hours on low heat with a lid on the pan.
Check regularly for doneness by gently pricking the thick parts of the tentacles. The octopus is perfectly cooked when there is little resistance.
Once the octopus is ready, place it on a cutting board and cut off the tentacles.
Remove the 'beak' and clean the head.
Place the octopus tentacles in the terrine mold until it is completely full.
Press down well and slide the lid onto the terrine mold.
Chill in the refrigerator.

Bring the tomato juice, sambai, and cream to just below boiling.
Stir in the soft goat cheese using a hand blender.
Soak the gelatin and add it. Dissolve well.
Whip the egg white.
Whip the unsweetened cream to yogurt thickness.
Once the tomato mixture is almost starting to set, fold it into the whipped egg white and then into the cream whipped to yogurt thickness.
Fill the Silikomart octopus molds with the airy tomato mousse and place in the (shock) freezer.
Also pipe some of the mousse into the round opening of the terrine mold. Then chill again.

Remove the tomato mousse from the molds and let it thaw slowly in the refrigerator.
Turn out the octopus terrine and cut off a slice.
Place a slice in the center of the plate.
Add two thawed octopus tentacles made of tomato to the plate.
Serve with a little powder and essence of Gambero Rosso.
Finally, grate a little lime over the dish.