Culinary Workshop - Culinary Art - Nov.2012
Ingredients (Serves 6 wine glasses)
| Crab Meat |
50g ... Sprinkle with lemon juice (not included in ingredients). |
| White Asparagus (Canned) |
2 pieces ... Halve lengthwise and cut into 2cm lengths. |
Seasoning
| Heavy Cream |
3 tbsp |
| Mayonnaise |
2 tbsp |
Grapefruit Jelly
| 100% Grapefruit Juice |
300ml |
| Lemon Juice |
A dash |
| Powdered Gelatin |
6g ... Bloom in 2 tbsp water, then dissolve over a water bath. |
Garnish
| Endive |
As needed |
| Dill |
As needed |
| Pink Pepper |
As needed |
Steps
- Warm the grapefruit juice, mix with lemon juice and dissolved gelatin. Cool over ice and pour into wine glasses. Chill to set.
- Whip the heavy cream to soft peaks, then gradually mix in mayonnaise to create a sauce.
- Drain the crab meat and mix with a portion of the sauce.
- Top the jelly with asparagus and the crab salad from step 3. Drizzle with the remaining sauce and garnish with endive, dill, and pink pepper.