Avocado Mousse, Passion Fruit Jelly, Fresh Dorset Crab

LAURIE GEAR

LAURIE GEAR

13th September 2016

Avocado Mousse, Passion Fruit Jelly, Fresh Dorset Crab

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Avocado Mousse, Passion Fruit Jelly, Fresh Dorset Crab recipe a try in your kitchen? The recipe using Lyme Bay crab meat from my home town which has excellent flavour but you can use a good quality alternative.

Ingredients

  • Avocado Mousse
  • 1 large ripe avocado
  • Splash of lemon juice
  • Small clove of garlic
  • 100 ml double cream lightly whipped
  • Passion Fruit Jelly
  • 12 whole passion fruits
  • 2 leaves of gelatine
  • Pinch of caster sugar
  • 100 g picked white Dorset crab meat
  • Few sprigs of chervil
  • A little good quality extra virgin olive oil

Method

Serves 12
Avocado Mousse
1. Remove skin and stone from avocado, roughly chop along with the garlic
2. Puree in a food processor until smooth adding a little lemon juice
3. Fold in the lightly whipped double cream
4. Season to taste
Passion Fruit Jelly
5. Soak the gelatine in cold water to cover
6. Remove the passion fruit seeds and place in the a heavy bottomed saucepan
7. Add a pinch of sugar
8. Cook gently for approx 10 minutes
9. Then place in a food processer and whiz a few times
10. Pass through a fine sieve
11. Squeeze any excess water from your leaf gelatine and add to the hot puree
12. Stir to dissolve
13. Allow to cool
To assemble
14. Pipe the avocado mousse back into your empty passion fruit shells about ¾ full
15. Tap to level
16. Spoon the passion fruit jelly over the avocado mousse to fill the shell to the top
17. Set in a refrigerator for one hour
18. Mix your fresh crab meat with a little lemon juice, salt, pepper, picked chervil and a splash of extra virgin olive oil
19. Spoon a quenelle of the crab meat on top of each passion fruit jelly
Chefs tip – the riper the passion fruit the wrinklier its skin.
You can use any unusual shaped little pot or dishes to serve this amuse bouche in, an egg cup for example would work well.
You can also add a little red chilli to the crab meat for extra warmth.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you