Chill the mantis shrimps at -18°C for at least 48 hours, remove the shell with scissors, and marinate the edible part in orange juice for at least 30 minutes.
Cook the chestnuts with milk, mix with a mixer and sieve to obtain a smooth cream without lumps.
For the ice cream, mix the powders in a bowl with a whisk, add water and bring to 85°C, add the radicchio leaves and mix. Let cool down. Place the compound in the ice cream maker. When ready, store the ice cream in the fridge.
In the meantime, place the orange juice and lecithin in a container, mix with a mixer to obtain a very soft white foam.
Arrange on the plate artistically.
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