The coffee tuille
grounded coffee beans
First transfer the butter into a saucepan and melt this on a low heat. Once melted add the isomalt sugar, the grounded coffee beans and the salt. Now while stirring heat it on a medium heat till all the sugar is melted. Then pour it on a silicon sheet and let it cool down completely. After that break it into smaller pieces. Now transfer it into a blender together with the flour and the egg white. Mix this till it’s a smooth mixture. After that spread it on a silicon mold. The mold I use is from Mold Brothers. Then bake it at 160 degrees Celsius for around 15 minutes till golden. Remove the tuille when it’s still hot.
Begin by peeling the salsifies. Now trim the edges and chop them in smaller pieces. Transfer them into a saucepan and also add the milk, the coffee beans and the salt. Now bring this to a boil and then let it simmer for 20 minutes. Then let it cool down in your fridge. Once it has completely cooled down take it out of the liquid and cut it into smaller pieces.
The Dutch shrimps
First clean the Dutch shrimps. Now heat up a saucepan on a high heat. Add a splash of oil and fry the trimmings till they start to color. Once that’s done add the neutral oil and let this simmer for 1 hour. Then pour it into a sieve that’s laid with kitchen paper and let this cool down completely in your fridge.
cold shrimp oil
Pour the beaten egg into a blender together with the salt, the orange juice, the sushi vinegar and the cold shrimp oil we just made. Now blender this till it’s a smooth cream and then transfer it into a piping bag.
How to finish
Then take your cleaned shrimps and season them with the shrimp cream, some orange zest, salt and pepper. Mix this and then we can start to plate. First place a small layer of the salsify on the bottom of a bowl. Then cover this with the shrimp salad. Now gently place the coffee tuille on top. Then pipe a couple of dots of the cream on there and finish it of with some winter purslane. Enjoy!