4 people
For inside the bag
80 g fresh garlic
8 mangosteen slices (Garcinia mangostana)
4 garlic cloves (cooked in milk for 9 minutes)
chervil leaves
dill
25 g virgin olive oil
8 crayfish tails (dipped in the sauce)
salt
pepper
ground ginger
For the crayfish sauce
50 g toasted bread
15 g chorizo pulp
75 g toasted almonds
20 g oil
1 ripe tomato
1 tablespoon sherry vinegar
salt
sugar
For the cinnamon aroma
1 cinnamon stick
In addition
8 crayfish heads
For inside the bag
Mix all ingredients gently and place in a container. Set aside.
For the crayfish sauce
Crush all the ingredients together. Season.
For the cinnamon aroma
For this operation, you need the device called a Volcano. Insert the cinnamon stick, in small pieces, into the part of the machine where you place the product whose aroma you wish to extract. Place all the ingredients stored in the container into the bag and close it, attach it to the machine and let it run for 2 minutes. The bag will inflate with the flavoured air that will be extracted. After this time, place it in the oven at 220°C for 4 minutes.
Serve the bag closed, and open it in front of the diners to appreciate the aromas.
Accompany the dish with the crayfish heads opened lengthwise and toasted in a pan with a little sauce.