For the Horseradish Pudding:
Infuse heavy cream, horseradish, salt and pepper in a large pot over low heat. When the flavor has developed, pass through a fine strainer. Bloom gelatin in cold water.
Dissolve gelatin in the horseradish and cream mixture the add to crème fraîche. Reserve keep warm.
For the tomato syrup:
In a small pot, make a light caramel with sugar and then deglaze with the vinegar. Add tomatoes, basil, garlic, olive oil, salt, black pepper and chili pepper.
Simmer over low heat for 30 minutes. Pass through a fine strainer and cool. Reserve.
Set 4 tablespoons of horseradish pudding in each bowl. Let set about an hour in the refrigerator. Place 3 tablespoons of the tomato syrup on top of pudding.
Dress mesclun salad with lemon and olive oil, salt and pepper. Mix the shrimp with dressed salad, lemon zest, salt and pepper. Place in the middle of the bowl.
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