Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Cappuccino of langoustine and crab scented with vanilla and ginger – by Craig Wood

11 September 2006
Cappuccino of langoustine and crab scented with vanilla and ginger – by Craig Wood

INGREDIENTS

(serves four)

50g shallots
2 slices of garlic
1 sprig of thyme
1 bay leaf
20g butter
100ml Madeira
100ml white wine
500ml crab stock
500ml langoustine stock
200ml double cream
10g freshly grated ginger
1 vanilla pod

For the garnish 100g fresh crab meat
40g broad beans
Concassé of plum tomatoes

METHOD

Sweat shallots, garlic, thyme and bay leaf in butter. Add Maderia and white wine and reduce. Then add crab and langoustine stock, double cream, ginger and vanilla pod and return to simmer. Pass through muslin.

To serve, add garnish and pour into bowls. Top with oyster velouté.

Craig Wood

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