Gamba Sobre Arena de Playa y Algas: Charcoal King Prawn with Nori Meringues, Shrimp "Sand," and Squid Ink “Rocks”
For the Seafood Velouté:Preheat the oven to 160ºC. Heat the seafood stock reduction with the cream. Beat the egg yolks, and then temper them into the hot liquid mixture, stirring constantly. Strain through a chinois into a mold. Cover the mold with aluminum foil and set it in a bain-marie. Bake the mold in the bain-marie in the oven for 25 minutes. It is important that the aluminum foil not touch the surface of the velouté, so that it doesn’t burn. Remove the velouté from the oven and remove the aluminum foil quickly.
For the Nori Meringues:Combine the egg whites and the isomalt over a bain-marie, and heat the mixture to 63ºC. Remove from the heat while continuing to stir so that the mixture doesn’t set. Pour the mixture into a standing mixer and process on high speed. As the meringue cools, add the nori a little at a time. Once the meringue base is cool, put the mixture into a pastry bag, and pipe the meringue base into algae-like shapes on a silicone baking mat. Dehydrate the meringues overnight.
For the Squid Ink “Rocks”:Preheat the oven to 160ºC. Combine the squid ink and 20 grams of the egg whites and set them aside. Put the egg yolks and the isomalt into the bowl of a standing mixer with a whisk attachment. Whip the mixture until fluffy. Add the squid ink mixture and incorporate well.
Whisk the remaining egg whites and sugar until you have a shiny, firm meringue. Add the meringue to the squid ink mixture with the paddle of the mixer, working delicately to avoid losing air from the mixture. Finish by adding the flour and salt. When everything is incorporated, put the mixture in a mold and bake for 25 minutes. Remove the cake from the oven, allow it to cool, and then crumble it by hand. Dry the crumbles in the oven to so they form “rocks.”