Masterchef UK Professionals
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Langoustine Mousseline with Tapioca
Langoustine Mousseline with Tapioca Pearls, Crab Agnolotti and Lemongrass Velouté
Caroline dedicates her dish to her husband Guillermo: "So my dish is dedicated to my husband, Guillermo, who is from the northern region in Brazil. He's also a chef. He is just the kindest person. And yeah, it's a way to say thank you. He was very happy. I think it's only fair of me to do it for him because he's been helping me and testing me all the way through, and I think it's a very meaningful dish. He grew up by the sea in North Brazil, so he always had very easy access to shellfish." {Judge}: "Caroline is making for us everything langoustine. She's taking some of her langoustines, and she's creating a mousseline. She's going to top that with some tapioca. Tapioca being a very traditional ingredient in Brazil." {Judge}: "Tapioca pearl is like a large semolina. It's got a little bit of bite to it. Quite flavourless, so it's going to be about that texture. We've also got crab and mascarpone agnolotti. She's got pasta to make. She's got the crab to crack and break down and season, the mascarpone mix to add into it. And then just to finish the dish, the lemon verbena and a lemongrass velouté using the shells of the langoustine. Lot of work to do here." The completed dish: a langoustine mousseline encased with tapioca pearls, topped with a butter poached langoustine tail, served with crab and mascarpone agnolotti, yuzu gel and sea herbs, finished with a foamed lemongrass and lemon verbena velouté.
{Judge}: "The mousse, it's soft. It's beautiful. And smooth. The langoustine flavour, the sweetness, it runs through it beautifully. Poached langoustine tail on top. I love the lemon verbena and the lemongrass running through that sauce. You foamed it up, but there is just not enough of that sauce. You need that to really complete the dish." {Judge}: "The tapioca, I know that was a nod to Brazil. It's got a really nice mouthfeel. Gives you a little pop. I think that's a lovely addition. I love the little bits of yuzu gel in there because it gives you a little acidity. Everything on this plate has a place with this dish." {Judge}: "You've taken your flavour profile up to a whole new level. The crab agnolotti is sensational. The flavour of the crab in there is so intense. I love that. But this dish is lacking a jug of that sauce, because the sauce is fabulous." Caroline responds: "I'm just very happy I delivered a good plate of food. And I know I needed more sauce, but I'm glad they could do this for my husband." In deliberation: {Judge}: "I loved Caroline's dish. I thought it had very delicate flavours. The langoustine mousse with tapioca, what an extraordinary idea. The flavours of her sauce, verbena and lemongrass were wonderful, but just wanted more of it."
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