Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes

Name: Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 portions
Ingredients: 50 g dark chocolate; 50 g unsalted butter; 30 - 35 g sugar; 1 medium egg; 15 g plain flour; 1 pinch fine sea salt; 50 g Parmesan cheese; 20 g extra virgin olive oil; 30 g onion; 160 g risotto rice; 30 g white wine; 330 g water; ½ tsp saffron threads; 1 tsp fine sea salt; 50 g extra virgin olive oil; 1 lemon; ½ tsp fine sea salt; 1 pinch ground black pepper; 400 g water; 8 whole baby squid; 200 g large raw prawns, peeled; 60 g burrata cheese; icing sugar

5.0 2 évaluations

Préparation 20min

Total 1h 15min

2 portions

Ingrédients

Chocolate Lava Cake

dark chocolate small pieces or callets
50 g
unsalted butter diced, plus extra for greasing
50 g
sugar to taste
30 - 35 g
medium egg
1
plain flour plus extra for dusting
15 g
fine sea salt
1 pinch

Saffron and Burrata Risotto

Parmesan cheese cut in pieces (2 cm)
50 g
extra virgin olive oil
20 g
onion quartered
30 g
risotto rice (e.g. arborio, Carnaroli - 17 minutes cooking time)
160 g
white wine
30 g
water
330 g
saffron threads
½ tsp
fine sea salt
1 tsp

Seafood Salad

extra virgin olive oil
50 g
lemon freshly squeezed juice
1
20 g red wine vinegar, or white wine vinegar
fine sea salt
½ tsp
ground black pepper
1 pinch
water
400 g
whole baby squid cleaned, without tentacles
8
2 whole squid, cleaned, without tentacles, sliced (1 cm)
large raw prawns, peeled deveined
200 g