Appetizer

Langoustine & Zucchini Flower Terrine with Saffron Beurre Blanc & Crispy Sage Crisps

Name: Langoustine & Zucchini Flower Terrine with Saffron Beurre Blanc & Crispy Sage Crisps
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: For langoustine mousse terrine:; 200g langoustine tail meat (or scallops), very cold; 80 ml heavy cream, very cold; 1 egg white, cold; 30 ml champagne or dry white wine; Pinch of saffron threads; Salt and white pepper; 6 fresh zucchini flowers, halved lengthwise; 12 corn silk strands (from fresh corn); For saffron beurre blanc:; 1 shallot, minced; 60 ml dry white wine; 1 tbsp champagne vinegar; Pinch of saffron threads; 80g cold butter, cubed; Salt and white pepper; For crisps and finishing:; 12 fresh sage leaves; 30 ml neutral oil; 80g cultured butter, softened; 1 tsp lemon juice; Maldon sea salt

A show-stopping layered terrine of sweet langoustine mousse studded with tender hand-harvested zucchini flowers, corn silk, and a whisper of champagne, unmolded onto a plate and sliced to reveal perfect striations. Surrounded by pooled saffron beurre blanc, topped with crispy sage crisps and a quenelle of cultured butter sorbet. Pure luxury, pure technique, unforgettable.

727calper serving 22gprotein 10gcarbs 63gfat 30min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this