|
Each month,
Derek
Freeman,
owner
and founder
of the award winning
UK private jet fine dining company,
Bon Soirée,
brings you
seasonal
recipes from
the
company's new
menu for you
to try at
home.
|
|
Devon Crab and Grapefruit Verrine with
Lime and Ginger Sorbet
|
Ingredients:
- 25g brown crab meat.
- 25g white crab meat.
- 2 tsp mayonnaise.
- Juice and zest of 2 large grapefruits.
- 1 gelatine leaf.
- 5 sprigs of samphire.
- Juice of ½ lemon.
- Finely
chopped chervil.
Sorbet:
- ½ cucumber.
- 1 finger sized piece of ginger.
- 1 tsp powdered wasabi.
- 3 limes, zest and juice.
- 200ml water.
- 50g sugar.
- 3 tbsp. glucose syrup.
|
|
|
Method:
-
In
two separate bowls mix the brown and white crab meat
with a tsp of mayonnaise, lemon, chervil and season to
taste.
-
Bring
the zest and juice of the grapefruit to the boil and add
in the pre-soaked gelatine leaf, pour into a small tray
lined with cling film. The mixture should be approx. ½
cm deep. Place in the fridge and leave until set.
-
When
set, turn out onto a board and cut into circles 3 inches
in diameter.
-
Layer
up the brown and white crab meat in glasses and top with
the grapefruit jelly.
-
For
the sorbet, blend the cucumber and wasabi until smooth,
add in the grated ginger and the zest of limes.
-
Bring
the water, sugar and glucose to the boil and simmer
until all the sugar and glucose has dissolved.
-
Add
this to the cucumber mixture and refrigerate for 2
hours.
-
Churn
the mixture in an ice cream maker until the mixture is
just set. Spoon onto the crab verrine and garnish with
samphire.
|
|
|
|
The Courtyard
| 116c High Street | Northchurch | Berkhamsted |
Hertfordshire HP4 3QN, UK. |
|
Tel: +44 (0) 1442 874 076 |
Fax +44 (0) 1442 874 077 |
|
www.bonsoiree.co.uk |
|
©BlueSky
Business Aviation News | 11th February 2016 | Issue #354 |
. |
|
BlueSky
- your weekly business and executive aviation news - every
Thursday |
. |
|
|