Purple artichokes, candied kombu avocado mousse, iced ribot milk
Chef Sébastien Méhaux of L'Émoi de Mets restaurant shares his recipe for purple artichokes, served with a kombu confit avocado mousse and glazed ribot milk.
Serves 6
Preparation time: 25 min
Cooking time: 15 min
Standing time: 2 h 10 min
- 6 small, very fresh purple artichokes
- Juice of 1 lemon
- 3 organic avocados
- 100 g carrot tops
- 10 cl grapeseed oil
- 25 cl ribot milk
- 50 g puffed buckwheat (available in Asian grocery stores)
- 100 g kombu confit (available in good Asian grocery stores)
- 250 g liquid cream
- semi-salted butter
- olive oil
- salt and pepper
Chef's words:
This plate represents my cuisine, which blends Breton products with a Japanese touch. The idea is to blend the strength of seaweed and artichoke with the sweetness of avocado. The acidity of the ribot milk "awakens" the ensemble. The oil of the leaf tops adds a very vegetal, chlorophyll-like touch.
1 - Season the ribot milk with salt and pepper, pour onto a baking tray and freeze for 2 hours.
2 - Prepare the artichokes, sprinkle with lemon juice and keep 8 to 10 cm of stem. Cook gently in semi-salted butter and olive oil for 10 to 15 min. Season with salt and pepper and keep warm.
3 - Infuse the cream with the candied kombufor 10 min, strain and set aside.
4 - Blend the avocados with the cream. Place the guacamole in a siphon, gas 2 times and keep warm at 60°C.
5 - Blend the washed and driedcarrot tops with the grapeseed oil for 5 min. Filter and set aside.
6 - Scrape the glazed ribot milkwith a fork to obtain a granita.
7 - To serve: place the avocado mousse with candied kombu in the center of the plate. Place the warm artichoke on one side. Sprinkle with puffed buckwheat. Drizzle the haulm oil around the plate. Finally, pour the glazed ribot milk over the whole plate. Serve immediately.
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