Shrimp Jelly with Roe Sauce 蝦醬水晶蝦凍

Shrimp Broth:
1. Cut up the shrimp and roast them all together in a pan with some lemon and ginger infused olive oil.
2. When they start to color, add all the vegetables, thyme, rosemary tip and tomato paste. Let the vegetables color a bit, and then add the wine.
3. Reduce the wine until it has almost disappeared, then cover with water and cook for 30 minutes over a low fire.
4. You should have 200 grams of a rich, flavorful translucent shrimp broth.
Divide the broth into two parts: one for the jelly and one for the roe sauce. Treat the broth like a very expensive wine. You want your broth to be as clear as possible – don’t disturb the sediments in the bottom of the pot. Scoop the broth very slowly and strain it through a very fine cloth to filter out as much of the sediments as possible. The resulting broth should be lightly amber and transparent.

Jelly:
1. Steam the two shrimps very quickly, making sure they are still very tender.
2. Peel off the shells and discard the heads. Cut the tail in a few equal pieces and place them in a soup cup.
3. Place the hot broth in a small pot and add one sheet of gelatin. When the gelatin has melted and disappeared, pour the warm jelly over the shrimp tails inside the soup cup and chill in the refrigerator until the concoction is lightly set.

Roe Sauce:
1. Place the remaining 100 grams of shrimp broth in a pot on the fire, simmer and reduce by half.
2. Add the cream and simmer for a few more minutes until the sauce is thick and flavorful.
3. Strain the sauce, and add a few drops of Tabasco sauce and a few drops of lemon. The sauce should have a nice dark pink color. Chill the sauce in the refrigerator.

Assemblage:
1. Remove the soup cup with the lightly set jelly from the refrigetor. Pour a thin coat of cold roe sauce over the jelly. You should now have the shrimp tails in the bottom of the cup, covered by the jelly with roe sauce over it.
2. Garnish with a generous “quenelle” of caviar, apple blossoms, and blue ocean flowers.