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🍽️ Lobster Jelly in White Wine Jelly

302 kcal · 30 min · 4 servings

Lobster Jelly in White Wine Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin in a bowl of cold water for 10 minutes.
  2. 2. Boil the Sauternes wine for about 10 minutes until the volume is halved.
  3. 3. Squeeze the soaked gelatin and stir it into the hot wine liquid until dissolved.
  4. 4. Do not boil the mixture further to preserve the gelatin's setting power.
  5. 5. Mix the wine with the broth and season the liquid with salt and pepper.
  6. 6. Let the wine broth cool down to room temperature.
  7. 7. Wash the fennel, trim it, and cut it into very fine cubes.
  8. 8. Peel half of the apple, remove the core, and cut it into very fine cubes as well.
  9. 9. Put the fennel cubes into boiling water for 30 seconds.
  10. 10. Drain the water and immediately pour cold water over the fennel (this is called blanching).
  11. 11. Cut the lobster meat into cubes.
  12. 12. Mix the lobster meat with the fennel and apple cubes.
  13. 13. Season the mixture with salt and pepper.
  14. 14. Rinse two molds with cold water.
  15. 15. Fill the lobster mixture into the molds.
  16. 16. Pour the cooled gelatin liquid over the lobster mixture.
  17. 17. Place the molds in the refrigerator for 5 hours.
  18. 18. Split the vanilla pod lengthwise and scrape out the seeds with a knife.
  19. 19. Separate the eggs so you have distinct egg yolks and egg whites.
  20. 20. Whisk the egg yolks with the vanilla seeds, white wine, and a little salt and pepper over a hot water bath until frothy.
  21. 21. Stir the hazelnut oil into the egg yolk cream.
  22. 22. Dip the molds briefly into warm water.
  23. 23. Turn the jellies out onto plates.
  24. 24. Pour the vanilla cream around the jellies.
  25. 25. Serve the dish immediately.

Nutrition per serving