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Ingredients
- 1 kg White crab meat
- 1 Red Chilli Chopped
- 3 Juice of lemons
- 4 ripe Avos
- 2 Juice of lemons
- 4 Fresh ruby grapefruit, peeled and segmented, juice reserved
- 500 ml Almond Milk
- 200 ml cream
- 4 Leaves Gelatine Soaked in cold water
- 1 Cup Flaked Almonds Toasted
- 2 Tsp Curry Powder
- 2 Tsp Parsley Chopped
- Edible flowers
Ingredients
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Instructions
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ESPUMA Heat almond milk and cream, season with salt Squeeze out gelatine sheets and stir into milk mixture. Strain through a sieve and season with salt. Decant 1/2 into espuma gun and decant the other half in a container and chill in fridge till set. METHOD: Place reserved grapefruit juice into a sauce pan over medium heat and reduce by half, when reduced whisk in olive oil to form dressing, set aside. Place the crab meat on a metal tray and pick through to remove any small bones that may be present. Place the crab on paper towel to remove any excess moisture In a separate bowl, add diced avocado and dress with lemon juice. Place grapefruit segments onto kitchen towel to dry. FINISHING: Drizzle grapefruit with olive oil and season with a light dusting of pepper Add diced avocado to crab Drizzle with olive oil Season with chopped parsley and curry powder Charge espuma with 2 gasses, shaking well between charges Spoon crab mixture into serving bowl Top with dots of almond jelly and grape fruit segments Finish with almond foam, toasted almonds and flowers Ready to serve
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