250g fresh cream, 34% fat for whipping
24g sherry vinegar
15g cider vinegar
100g finely chopped shallot
Table salt, to taste
1 red finger lime
1 green finger lime
10g finely chopped freshly peeled ginger
50g arbequina olive oil
White pepper, to taste
10 fresh Hokkaido Amaebi shrimps
3 medium-to-big fresh strawberries, cut in quarters from top to bottom
Parsley sprouts or small leaves, washed and dry
1 — SHALLOT CREAM
In a medium-sized bowl, partially whip the cream and add vinegars, salt to taste, and shallot. Continue whipping to a Chantilly texture. Reserve in refrigerator.
2 — VINAIGRETTE
In a small bowl, combine the pulp of finger limes, ginger, Maldon salt, olive oil, and white pepper.
3 — SHRIMPS
Peel and devein shrimps. In a medium mixing bowl, gently mix shrimps with the vinaigrette.
FINISHING & SERVING INSTRUCTIONS
Place two quenelles of shallot cream in a semi-bowl plate. Arrange shrimps and strawberries around them. Add remaining vinaigrette and small parsley leaves. Tip: Add thin slices of red baby radish for crunchiness and a slight kick.
The sweetness of the Japanese amaebi and strawberries harmonises with the vinaigrette and complements the freshness and minerality of Krug Rosé 27ème Édition, enlivening all of the Champagne’s complex flavours and balancing the textures of the dish.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.