![]()
6 people
Ingredients :
Prune crumble :
- 75 g sugar
- 75 g unsalted butter
- 85 g flour
- 75 g ground almonds
- 100 g Agen prunes, diced
LE SIPHON D'ANGUILLE :
- 300 gr de crème liquide 35%
- 300 gr de lait
- 250 gr d'anguille fumée
- 3 feuilles de gélatine
- 2 gr de basilic Indien
- Pour out the small pieces on to a baking sheet.
Dispense a little eel foam into a soup plate and sprinkle with crumble and holy basil.