brown crab mousse

Place all apart from haces on ice and chill very cold
Blend in vita together till homogenous and smooth and a vortex is formed
Place back on ice passing is not needed as long as its smooth
Fold hace inside
Fold crab meat into this

brown crab puree

Sweat carrots and shallots in little oil and butter
Add juice and reduce down to a demi sec
Add puree and cook till dry
Blend till smooth
Season with orange and lemon juice
Fold hace preserved clementine dice through
Set 2g in bottom of cups
(for preserved clementine zest mix together above recipe, vac pac and leave in a warm dry place for 2 weeks. Then refrigerate.)

crab bisque

Bring crab stock and puree to boil
Add cream and reduce slightly
Monte butter
Season
Cover carrots with orange juice and reduce till dry and blend, this puree is also for tuilles

crab custard

Combine all together
Pass through a chinois skim well
Rest mix
Steam 88c for 11 mins until just cooked
Leave too cool slightly
Jelly later
Keep in hot box

Clementine sauce maltaise

Reduce by half. First recipe.
Make classic hollandaise, let down with cream, gas in ISI 2 cans.

Fried brioche toast

Warm milk too 38c add yeast stand for 5 mins
Mix all dry
Mix for 1 min
Add yeast
Add eggs but use some eggs to wash yeast bowl
Mix 8 mins speed 2
Add butter in 5mins window
Mix 7 mins
Rest in fridge overnight
Roll to 3cm
Punch using 3mm cutter
Butter moulds very well with room temp butter
Place punched dough inside cling film and prove at room temp
Steam 100c 8 mins fan 3

orange tuille

Slice carrots fine and bag double bag and steam on fan 4, 100 degrees until soft.
Blend until smooth, pass
Place puree in vita prep with icing sugar and maltosec and blend until smooth.
Use yellow and red colour to brighten
Pass, reserve
Spread later this is to be used for circle stencil dry at 77c fan 2 1 hour till completely dry

Orange vinaigrette

Hand blend all ingredients together.