Ingredients
CornCustard
8cobsofcorn
Gazpacho(almond)
200gsliveredalmonds
200gsoakedbread
Sherryvinegar,totaste
150mloliveoil
Halfclovegarlic
750mlwater
Saltandpepper
Almondmilk
300gsliveredalmonds
350mlcinzanobianco
3clovegarlic
10peppercorns
2Lmilk
Almond jelly
400ml almond milk
21/3sheetsofgelatinesoaked incold water
Popcornpowder
Cornkernels
Clarifiedbutter
Blueswimmercrab
8blueswimmercrabs
Otheringredients
Almondoil
Avrugaherringroe
Method
CornCustard
Shave the cornoffthecobclosetothecore,blendathighspeedandpassthrough a finesieve.Cookliquid inthermomixat80°Cfor5mins.
Gazpacho(almond)
Inathermomixblendalmonds,bread,oliveoilandgarlicuntilsmoothpaste,slowlyaddwateruntildesiredconsistency,seasonwithsherryvinegarandsalt&pepper.Passthroughfinesieve.
Almondmilk
Reduce bianco with the almonds peppercorns and garlic until dry, add milk and infuse on low heat for onehour, do not boil. Blend with stick blender and pass through fine sieve. Reserve in refrigerator until required.
Almond jelly
Softengelatineinicedwater,squeezeoutexcesswater. Warm100mlalmondmilkandmeltthegelatine. Whisk intherestofthealmondmilkandsetinfridge. Onceset,placejellyinkitchen aid and whiponhighuntilitlookslikeameringue, setinacontainer5– 8cmdeep.Refrigerate.
Popcornpowder
Heatclarifiedbutterinpan,addcornkernelstocoverthebaseofthepan,whenfirstonepopscoverwithlidandkeeppanmoving,untilcornhaspopped.Inthermomix blitzpopcornon highspeedtillfinepowder,seasonwithfinesalt.
Blueswimmercrab
Removelegsandbackfromcrabs,removefilters andsteamon100°for8mins.Coolquicklythenemovethefleshfromtheshell.
To serve
Placeadessertspoonofcorncustardintothemiddleofadeepplate.Surroundthiswith2tablespoonsofcrab flesh.Cover the crabwiththealmondgazpacho.Takea hotdessertspoon andtakearoundedmound of almondjelly.Placeitontothe middle oftheotheringredients.Addafew dropsof almond oiltothejellyandaheapedtspofpopcornpowder.Servea½teaspoonofAvrugatotheside.
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