BlueSky Business Aviation News
 

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:

  1. In two separate bowls mix the brown and white crab meat with a tsp of mayonnaise, lemon, chervil and season to taste.

  2. 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.

  3. When set, turn out onto a board and cut into circles 3 inches in diameter.

  4. Layer up the brown and white crab meat in glasses and top with the grapefruit jelly.

  5. For the sorbet, blend the cucumber and wasabi until smooth, add in the grated ginger and the zest of limes.

  6. Bring the water, sugar and glucose to the boil and simmer until all the sugar and glucose has dissolved.

  7. Add this to the cucumber mixture and refrigerate for 2 hours.

  8. 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
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