Gambero Rosso Tartlet,Radishes & Horseradish Sorbet

Gambero Rosso Tartlet,Radishes & Horseradish Sorbet

David Gallienne
Difficulty Icon
Expert
Recipe Time Icon
30m
8
Videos
A dish worthy of a starred Chef: a perfectly seasoned Gambero Rosso prawn tartlet accompanied by a refreshing horseradish sorbet.
Gambero Rosso Tartlet,Radishes & Horseradish Sorbet
Completion time
Preparation
30m
Baking
2h40
Resting
24h
Techniques taught
  • Maturating a preparation
  • Making a sorbet
  • Churning a mixture
  • Mixing with a hand blender
  • Mixing a preparation in a food processor
  • Blanching in a saucepan
  • Candying a citrus fruit
  • Using a cookie cutter
  • Rolling out shortcrust pastry
  • Cutting shortcrust pastry dough
  • Baking shortcrust pastry in the oven
  • Preparing a shortcrust pastry by hand
  • Slicing with a mandolin
  • Cutting vegetables
  • Make a radish checkerboard
  • Making jelly
  • Deveining a shellfish
  • Peeling shellfish
  • Preparing a shrimp
  • Zesting a citrus fruit
  • Making a brunoise
  • Seasoning tartar
  • Assembling a tartar
  • Selecting a fishmonger / scaling utensil
  • Decorating using a piping bag (without tip)
  • Using a cookie cutter
  • Decorating with sprouts
  • Plating a dish using a cookie cutter
  • Making a sorbet
  • Churning a mixture
  • Making a quenelle with a spoon

Discover the first step of this course for free

Step 1 : Horseradish sorbet

David Gallienne
David Gallienne
Head Chef - 1 Michelin star | Top Chef grand winner
Head Chef - 1 Michelin star | Top Chef grand winner

Step 2 : Candied lemon puree

Step 3 : Shortbread dough

Step 4 : Radish jelly

Step 5 : Preparing the gambero rosso shrimps

Step 6 : Gambero rosso tartare

Step 7 : Plating the tartlet

Step 8 : Sorbet & finish

David Gallienne

David Gallienne

Head Chef - 1 Michelin star | Top Chef grand winner
David Gallienne is a Michelin-starred chef from Normandy.

Since 2017, he has been in charge of the magnificent Jardin des Plumes in Giverny. Brilliant and innovative, he has breathed new life into the establishment with his creativity.

In 2020, he won the Top Chef competition, which ranked him among the best French chefs.

In love with his native region, David Gallienne distinguishes himself by proposing a cuisine inspired by the Normandy terroir, which he revisits with surprising flavors.

His camembert emulsion, his vine shoot smoked fish and his shellfish tartars are some of his signature dishes.

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