Amuse-bouche: Snail

Name: Amuse-bouche: Snail
Ingredients: 100 g mushroom broth; Lime juice; 5 g sea lettuce powder; 20 g Aged cheese; 100 g Chicken stock; 1 units.items Suiker lettuce; cayenne powder; Xanthan; 45 g beurre noisette; 2 g Ponzu; Salt; 4 units.items live snails; 3 g White aceto; 20 g Baharat oil

Slow-cooked escargot with aged cheese and beurre noisette.Amuse-bouche made by chef Nelson Tanate and senior sous-chef Noah Wynants of De Librije.

Ingredients

100gmushroom broth

4units.itemslive snails

20gBaharat oil

5gsea lettuce powder

20gAged cheese

1units.itemsSuiker lettuce

Lime juice

100gChicken stock

cayenne powder

Xanthan

45gbeurre noisette

2gPonzu

Salt

3gWhite aceto

Preparation

Boil the snails for about 5 minutes in water and then remove them from their shells.
Vacuum the snail meat with the mushroom broth and Baharat oil and cook sous-vide for 6 hours at 86°C.

Cut four equal rounds from the sugar lettuce.
Grate the aged cheese and color it green with the sea lettuce powder.

Melt the beurre noisette and blend in the chicken stock at the same temperature.
While blending, add the aceto and ponzu and season with cayenne pepper, salt, and lime juice.
Adjust to the right thickness with a pinch of xanthan gum.