[Crab with Grapefruit and Tomato
Water Mousse and Beer Gel]
Method
Makes 26 portions
To make the Crab:
1. Pick out crab meat, removing all cartilage
2. Over a bowl of ice, mix with a rubber spatula the picked crab meat with the grapefruit zest, grapefruit juice, yuzu, cilantro, chives and espelette.
3. Mix in the kewpie
4. Fill 1.5” x 2” ring mold half way with the crab mixture
5. Fill rest of the mold with the Grapefruit Juice and Tomato Water Mousse
6. Level surface of the mold
7. Serve cold.
To make the Grapefruit Juice and Tomato Water Mousse:
1. Soak the gelatin in cold ice water until it’s soft
2. Combine grapefruit juice and 1 cup of tomato water with a hand blender
3. Warm ½ cup of tomato water and add in the gelatin in order for the gelatin to melt
4. In an upright mixer with a wire whisk attachment, place a bowl of ice under the stand mixer bowl
5. Add the combined grapefruit juice and 200 grams of tomato water and turn the stand mixer to high (speed 7 on a Kitchen Aid)
6. Slowly add the combined gelatin and 100 grams of tomato water into the stand mixer
7. Slowly add the liquid nitrogen – should take 10-15 minutes until it holds its shape
8. On the side, whip heavy cream to soft peaks
9. Slowly fold in tomato water mousse
10. Place on top of the crab in the mold
To make the Beer Gel:
1. Soak the gelatin in ice water
2. In a small pot, heat up the tomato water
3. Add the agar
4. Let come to a boil
5. Whisk while boiling for 5 minutes
6. Add the beer and the soaked gelatin and bring to a boil
7. Take the pot off of the stovetop and let sit for 5 minutes
8. On a flat sheet pan lined with plastic wrap, lay out 2 inch bottomless tart rings
9. Put a tablespoon of the beer mixture on the bottom of all of the rings
10. Let cool.
11. Punch out with a 6” round cutter
12. Garnish the gel with micro purple shiso and chives
13. Push each gel out of the mold
14. Invert the beer gels onto the crab with grapefruit and tomato water mousse
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Photgraphy by Battman
Crab:
1 lb crab meat
zest of 1 grapefruit
2 tsp of fresh grapefruit juice
2 tsp of yuzu
1 tsp of chiffonade cilantro
1 tsp of sliced chives
a pinch of espelette
5 tbls of kewpie
salt and pepper to taste
Grapefruit Juice and Tomato Water Mousse:
7 tbls of fresh grapefruit juice
1 ½ cups of fresh tomato water
7 sheets of gelatin
1 gram of xanthan gum
2 liters of liquid nitrogen
½ cup of heavy creamv
salt to taste
Beer Gel:
7 tbls of Hitachino Nest Beer or a similar white ale
3/4 cup of tomato water
1.25 grams of agar agar
3 sheets of gelatin
Micro purple shiso for garnish
Chives for garnish
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