With Love

1. Put the crème fraîche in a piping bag.
2. Take a leaf of red chicory and secure it on the plate with a little crème fraîche.
3. Place the Dutch shrimp in a chicory leaf.
4. Pipe a small amount of crème fraîche in between.
5. Slice the spring onion into rings and place them on the Dutch shrimp.
6. Sprinkle a little furikake ume over the Dutch shrimp.

1. Soak the gelatin sheet.
2. Bring the beet juice with the agar to a boil and season with a little salt.
3. Add the gelatin sheet and stir well.
4. Pour into the heart mold and place in the fridge. Use the small heart from the back of the silicone mold for this.
5. Once cooled, the hearts can be easily removed.

Place a heart of beet jelly on the shrimp and serve immediately.