Magna Carta recipes

Moussaka made of crawfish ragu with potato foam

Category: Main dish

Ingredients for 4 portions:

  1. 600 gr. Crayfish meat
  2. 80 gr. Kumar’s Indian paste tikka masala 
  3. 120 gr. Pepperonata
  4. 20 gr. Jamaican jerk spice 
  5. 100 gr. Green asparagus cream 
  6. 2 eggplants
  7. 4 potatoes
  8. 120 gr. Proespuma (thickening agent)
  9. 500 ml Sour cream (it can be replaced with water)
  10. Salta & pepper
  11. Olive oil
  12. A siphon for the foam

Preparation Time: 20 minutes


  1. Finely chop the crawfish and sauté it on high heat.
  2. Add the kumar’s Indian paste and cook for about 10 minutes until the crayfish is ready. Finally, add the finely cut pepperonata.
  3. Slice the eggplants and the potatoes in rings.
  4. Spice with jamaican jerk.
  5. Grill for about 10 minutes.
  6. For the potato foam, boil the potatoes until they are soft.
  7. Afterwards, we beat them in the Thermomix with the heavy cream, until a thin pure is formed.
  8. Add salt and pepper.
  9. Add the proespuma and place the mixture in the siphon.
  10. Place using a springform pan as you would do for a moussaka, but instead of a béchamel, you will place the potato foam on top, and serve.
  11. Garnish with the green asparagus cream.