Southern Rocklobster Blancmanger

Makes 15 portions

Ingredients

For the Southern Rocklobster mousseline - fine

290g roughly cut Southern Rocklobster meat, claws and head
1.5g sea salt
.5g white pepper
15g white wine vinegar
75g Southern Rocklobster stock
22g tapioca flour

For the Southern Rocklobster blancmanger

220g EcoMil Almond
5g gelatine OR if you are going to make hundreds and they might need to stand for 10-15 minutes before serving, 7g gelatine
1g fine sea salt
.25g fresh fine white pepper
220g green Rocklobster meat, can be any quality, head is good enough

Almond oil for the moulds
Silicon sheet moulds rectangular shape 50mm x 25mm
Perfect small mint leaves
Crushed roasted blanched almonds

Method

For the Rocklobster mousseline - fine

Place the ingredients in a Thermomix and process on high, scraping the sides down until incorporated and smooth.
Scrape into a container and refrigerate for at least 30 minutes before using.
Using plastic wrap or tubes, form a cylinder, steam, rapid chill and keep refrigerated.
Best cooked and used the same day.
Mix can be vacced and used as required over 3-4 days.

For the Rocklobster blancmanger

In a Thermomix heat the almond milk to 60°C. Turn the heat off. Soften the gelatine in cold water, add it to the almond milk and blitz to dissolve, then add the other ingredients and puree until very smooth and fluffy, divide between the moulds, contact, cover and refrigerate.

To serve

Carefully unmold the blancmangers, place on a fork, scatter with crushed almonds, top with a slice of the mousseline and a mint leaf. Serve immediately

Note - depending on budget, steamed rocklobster legs can replace the mousseline.

Additional notes

Many years ago when I had my own restaurant we used to make two blancmanger dishes that had been very well described in renaissance manuscripts. Making the almond milk grinding them, steeping them, pounding them and finally squeezing out the milk took two people a huge amount of time. Recently in one of my local organic stores I noticed a whole range of nut milks, most of them certified gluten free. Several brands of almond milk have been tried but it is only the Spanish Nutriops EcoMil Almond that has the right taste. Many brands add soya oil or products, which totally change the taste and texture of the milk and also seem to cause it curdle if it is heated to high heat. We have not tried the other EcoMil flavours so cannot comment. www.ecomil.com