Avocado Mousse from the 3-D Food Printer with Seitan, Dutch Samphire, Wasabi Nuts, Lamb Ears

Method

1. Heat the frying pan.
2. Add water, the wheat flour, curry, salt and pepper and soy sauce.
3. Knead briefly until you have a beautiful, even dough ball and leave to rest for ten minutes.
4. Cut the ball apart into smaller pieces, the size of a walnut.
5. Heat the vegetable stock in a saucepan and add the pieces of Seitan.
6. Leave the lid open a little bit, turn the heat lower.
7. Boil the seitan cooking for about 45 minutes while stirring occasionally.
8. Remove the seitan from the cooking fluid and pat the pieces dry.

Method

1. Cut the avocado along the middle.
2. Remove the pit and scoop the flesh out with a spoon.
3. Puree the flesh with the lemon juice from the lemon part.
4. Season the avocado mousse to taste.
5. Create a grid of the avocado mousse using the 3d printer.
6. Fill some squares with the flavored crème fraiche.
7. Blanch the lamb ears very briefly in boiling water, rinse cold and let them drain properly on paper.
8. Arrange the lamb ears and samphire on the board at the grid.
9. Place 3 Wasabi nuts on a a little of avocado cream.
10. Fry small pieces of the seitan, let them drain and arrange them on the avocado cream.

Allergens