Eel cream

• 100 ml eel broth
• 100 g crème fraîche
• 100 g cream
• ブドウ糖 20g
• 2 g gelatine
• Citrus juice, to taste
• Salt and pepper, to taste

Beetroot exterior

• 100 g beetroot purée
• Sushi vinegar, to taste
• 5 g gelatine
• 10 g glucose

Watercress exterior

• 100 g watercress purée
• 5 g gelatine
• 10 g glucose

Method for the eel cream

Dissolve the gelatine in the eel broth.
Mix eel broth, crème fraîche, cream, glucose, citrus juice, salt and pepper until fully combined.

Pipe into the mold, insert the stick, and freeze until completely solid.

Method for the exteriors

Pre-freeze the exterior mold before each use.

Dissolve gelatine and glucose into the beetroot purée. Spread a thin first layer into the mold, scraping away any excess to keep the layer even. Freeze until set.

Repeat the same process with the watercress purée for the second layer. Freeze again until fully solid.

Unmold the exterior. Cut into 5.7 x 5.7 cm squares. Place one square on crimp foil, wrap it around the interior, and seal.

Serve immediately or keep frozen until service.