Compressed Tomato with Crab and Horseradish Recipe - Great British Chefs

Ingredients

• 200g of horseradish sauce
• 400g of whipping cream
• 25ml of lemon juice
• 150g of milk
• salt
• 300g of white crab meat, picked
• salt to season
• 9 cherry plum tomatoes
• 100g of brown crab meat
• 8g of sea salt
• 90g of plain flour
• 1 pinch of chilli flakes
• 65g of unsalted butter, softened
• 20g of sugar
• 45g of egg white
• 1 cucumber, peeled