Season the langoustines with salt and pepper.
Mix langoustines with parsley, chervil, dill, olive oil, ginger, and spring onions.
Cover the container with cling film and set aside to marinate.
Add apple skins to 1L of apple juice and let stand for 3 minutes.
Pass the apple infusion through a fine sieve lined with muslin.
Pour the infusion into the water tank of an espresso machine.
Pierce the cling film and steam the langoustines using the machine nozzle.
Reserve any juices released during the steaming process.
Place langoustines and juices into a bowl with a few drops of almond oil.
Garnish with edible flowers and fried croutons to serve.