Mouli with olive jelly, goat cheese balls and chopped lobster claws

Mouli with olive jelly, goat cheese balls and chopped lobster claws

www.four-magazine.com

Try this lively recipe from superstar chef Pierre Gagnaire, sure to brighten up any dinner party table. Featured in an edition of FOUR International during his time at Sketch. Enjoy!

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Ingredients

  • 3 italian mouli
  • 100g cream
  • 80g parmesan cheese
  • 120g fresh goat’s cheese
  • 15g honey
  • 60g grated coconut
  • 45g squid ink
  • 8g cornflour
  • 200g (nyons) olives
  • 3g gelatine
  • 200g beetroot juice
  • 1 500g lobster

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