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Lobster Risotto

Ingredients for 8 people 4 lobsters, split in half. 16 small prawns. 4 cuttlefish. 1kg Bomba rice. 50g Mascarpone cheese. 50g grated Parmesan cheese. 2.5 litres fish stock. 4 spring onions. 4 garlic cloves. 100ml dry white wine. salt. 100ml olive oil. Method Clean the lobster heads and use them to make the fish stock — you can find the recipe here . In a large pot with oil, fry the lobster tail halves and the big claws. Season with salt and set aside. In the same oil, fry the prawns, add salt, and transfer them to a plate. Finally, fry the cuttlefish cut into small dice. Season and set aside. Using the same pot with the remaining oil (add more if needed), fry the chopped garlic, then add the very finely chopped onion. Once the onion is soft, stir in the cuttlefish and the reserved claws. Add the rice and fry it for two or three minutes, then pour in the white wine and let it reduce. Now add 4 or 5 ladles of fish stock, stirring as it reduces. Repeat this ...

Tangerine Cream Cups


Ingredients

For 6 servings
  • 250cc of strained tangerine juice.
  • Two tablespoons of lemon juice.
  • 3 sheets of gelatin.
  • 350gr of heavy cream.
  • 100gr of sugar.
  • The grated zest of one tangerine.

You'll also need:

  • 150gr of heavy cream.
  • 15gr of powdered sugar.
  • Dark chocolate pearls.

Preparation

Start by soaking the gelatin sheets in cold water.
Squeeze your tangerines and strain the juice until you have 250cc.
Warm the tangerine juice in a pot with the sugar and grated tangerine zest. Just before it comes to a boil, take it off the heat and stir in the squeezed gelatin sheets. Make sure they dissolve completely, then let the mixture cool at room temperature, not in the fridge.
Whip the 350gr of cream until it holds soft peaks, then gently fold in the cooled juice mixture.
Mix everything together well and divide the cream among your six serving cups. Pop them in the fridge and let them set until firm.
When you're ready to serve, top each cup with a dollop of the remaining cream (whipped with the powdered sugar) and scatter some dark chocolate pearls on top.


I hope you enjoy this one!
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