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Spicy crab 'compression', mango-­avocado, curry oil and small bergamot-­coriander sorbet

A creation by Floriane Brilhaut

Spicy crab 'compression', mango-­avocado, curry oil and small bergamot-­coriander sorbet

Bergamot sorbet with coriander & tarragon
Spring roll wafer
Crab compression
Zesty mango coulis

Bergamot sorbet with coriander & tarragon

Bring the water and sugar to the boil, add half of the herbs and infuse. Strain the syrup to remove the herbs and add the sugar and glucose. Mix the syrup with the bergamot, add the remaining chopped herbs. Churn.

Srping roll wafer

  • Spring roll sheet - 4
  • Sunflower oil (spoons) - 5
Cut the sheets, oil them and shape them as desired around a cylinder 55 mm in diameter.  Bake in the oven at 180°C.

Crab compression

Make a jelly with the mango puree, passion fruit puree and agar-agar. Cut out the disks. Steam the crab claws, cool and remove the shell. Finely dice the avocado, add lemon juice, season, add the chopped coriander and sliced shallots. Finely dice the mango. Add the sherry vinegar. Make a mayonnaise with a good amount of mustard and bind with the crab meat, season and add the chilli. Cut the leeks into julienne strips, salt and mix with the curry oil. Assemble and press it into rhodoid cylinders 55 mm in diameter in successive layers finishing with a disk of jelly. Harden slightly in the freezer.

Zesty mango coulis

Mix the mango puree and vinegar.

  • Iberis umbellata - 8
  • Mandarin Marigold - 12
  • Daikon cress© (sprigs) - 16
Put the flowers on a very moist kitchen towel, keep in the refrigerator. Stretch two spoonsful of zesty mango in a dynamic rotary movement, place the compression on top, surround with the wafer. Finish by inserting the flowers and daikon cress in the gaps. Accentuate the dynamic spiral movement.